Vegan Christmas Cake

Serves 8. Prep and cook time: 2 hours +

Ingredients

  • 225g (8oz) vegan margarine
  • 150g (5oz) dark brown sugar
  • 100g (4oz) silken tofu
  • 2 tbsp treacle
  • finely grated rind and juice of 1 orange
  • finely grated rind and juice of 1 lemon
  • 4 tbsp brandy
  • 300g (10oz) self raising white or wholemeal flour
  • 1 tbsp mixed spice
  • 50g (2oz) ground almonds
  • 50g (2oz) flaked almonds
  • 350g (12oz) luxury dried fruit mix

    Method

    Preheat the oven to 170 °C/325°F/gas mark 3

    In a large mixing bowl, cream together the margarine, sugar, tofu and treacle until pale and creamy. Whisk in the citrus juice and rind and brandy.

    Sieve in the flour and spice and fold in using a large metal spoon, along with the remaining ingredients. Pile into a greased and lined deep 20.5cm (8 inch) round cake tin. Smooth the top and bake for 1 hour 15 minutes or until a metal skewer inserted into the centre comes out clean. Allow to cool in the tin. Note: the cake will sink slightly.

    Tip: wrap tightly in foil and leave to mature for 2 days before serving.

    If you want to ice the cake, turn the cake upside down first. You will need about 450g (1lb) fondant icing to cover this cake.