Tag Archive: cake

Vegan Christmas Cake

[tweetmeme source=”VeganChickie”] My apologies Dear Readers for the lack of recipes appearing over the last months. For those of you who don’t know, I’m pregnant! So amidst the morning sickness and exhaustion and food aversions, I’ve been focusing on cooking up this Vegan Chicklet and not spending too much time in the kitchen.

The last few weeks though, I’ve been feeling that cooking urge more and more, so fingers crossed that it will translate into some vegan food inspiration for us all.

Some of you will remember our Christmas Feast from last year – yum! Well, during the planning of this years festive meal, it occurred to me that there was a noticeable lack of Christmas themed desserts last year – as delicious as my chocolate pie is, it’s not all that Christmassy is it? – so this year I’m bringing back all the favourites from last year, like the nut roast and vegan stuffing, but will be topping the meal off with a humble Christmas Cake.

Ideally you’ll start preparing this cake the day before you plan to bake it, so that the fruit has plenty of time to soak up the alcohol.

Vegan Christmas Cake


400g currants
200g sultanas
200g raisins
150g red glace cherries (quartered)
50g green glace cherries (quartered)
50ml brandy
225g plain flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground mixed spice
225g non-dairy butter
225g brown sugar
Egg replacement equiv. 4 eggs (the exact amount will depend on the brand you use, I use Orgran)
50g almonds (chopped)
50g walnuts (chopped)
Grated zest of 1 lemon
Grated zest of 1 orange
150g almonds (whole – to top the cake with before baking)

NB: You will also need baking paper.


The day before you plan on baking the cake, weigh out your dried fruit and place it in a large mixing bowl. Pour in the brandy in 3 lots, stirring well so that the fruit is well coated. Cover with a tea towel and let sit overnight (minimum 12 hours for best results).

The following day, preheat the oven to 140 degrees. Sift the flour, salt and spices into a mixing bowl. In a separate large bowl, cream the butter and sugar together until well combined and fluffy. Prepare your ‘egg’ mixture as directed on the packaging and add it to the creamed mix one tablespoon at a time, mixing well after each tablespoon is added.

Fold in the flour and spice mixture, using gentle folding movements to keep in as much air as possible – do not whisk or beat the mix. Fold in the fruit, mixed peel, chopped nuts and the lemon and orange zest.

Transfer the mixture to a greased non stick cake tin, spread the mixture evenly with the back of a spoon and gently place the whole almonds on the top of the mixture in any pattern you like. Cover the tin with a double layer of baking paper with a 3cm hole in the middle.

Bake the cake on the lowest shelf in your oven for 4 and a half hours (yes, you read that right!). After 4.5 hours test the cake to see if it is cooked by inserting a skewer through the middle, if the skewer comes out clean the cake is ready, if not bake for another 15 minutes and then try again. Once the cake is ready, remove it from the oven and leave it to cool for 30 minutes, after 30 minutes remove from the tin and place on a wire rack to finish cooling, then store it in an airtight container.

Traditionally Christmas cakes are also ‘fed’ more brandy after the cooking is done but personally this cake was already boozy enough for me and since I’m pregnant and can’t drink, I left out this stage entirely. The feeding is supposedly to keep the cake as moist as possible but if you are planning on eating it within a few days I don’t think it’s required. If you would like to ‘feed’ your cake, put some small holes in the top with a skewer and spoon a few teaspoons of brandy over the top at intervals (whenever you like really) and store it in an airtight container.


[tweetmeme source=”VeganChickie”]This is our last post in the Sepia inspired raw vegan desserts week. A huge thank you to our Joyous friend Sepia for sharing her recipes and photos with us. Our last recipe is Ani Phyo’s Raw Foods Raspberry Ganache Fudge Cake and I have to say, I’ve been drooling about this cake ever since I saw the photo. With my birthday coming up this month (the big 3-oh!! Agh!) I might send some little hints bare-chested-chef’s way, in the hope of getting a Raspberry Ganache Fudge Birthday Cake!

Raw Vegan Raspberry Ganache Fudge Cake
(Ani Phyo)


Fudge Cake:
3 cups dry walnuts
2/3 cup unsweetened cacao powder or carob powder
1/4 teaspoon sea salt
1 cup pitted Medjool dates

1/3 cup semi-soft pitted Medjool dates
1/4 cup agave syrup
1/2 cup ripe avocado flesh
1/3 cup cacao powder

1/2 cup raspberries


1. To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid over-processing.

2. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.

3. To make the frosting, combine the dates and agave syrup in a food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.

4. To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and sides. Serve immediately, or place in the refrigerator for a couple hours to firm up. 

The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.


Become a fan of Vegan Chickie on Facebook

Vegan Chocolate Cake

[tweetmeme source=”VeganChickie”]I think this chocolate cake is the easiest cake I’ve ever made, I’d barely even started and it was already baking away in the oven! Delicious too! It’s recipes like these that make me wonder why people bake with eggs and milk at all!

Vegan Chocolate Cake
(The Joy of Vegan Baking)

1 1/2 cups (188g) unbleached all purpose flour
3/4 cup (150g) granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup canola oil
1 tablespoon white vinegar
1 cup cold water

+ the frosting of your choice


1. Prehead the oven to 180 degrees. Grease a baking pan. Combine the flour, sugar, salt, baking soda and cocoa powder in a bowl until thoroughly combined.

2.Create a well in the centre of the dry ingredients, add the vanilla, oil, vinegar and water, mix until just combined. Pour into your prepared pan, and bake for 30 minutes, until a toothpick inserted into the centre comes out clean.

3. Cool on a wire rack. Cool completely before frosting.

NOTE: you can also use this mixture for cupcakes, in that instance check after 15 minutes to see if cakes are done.

Vegan Chocolate Cupcakes

[tweetmeme style="compact" source="VeganChickie"]This vegan chocolate cupcake recipe is soooo good that even the non vegans of the world will love them (that means you Tennille!!).


Vegan Chocolate Cupcakes
(Vegan Cupcakes Take Over The World)

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond or chocolate extract (I prefer chocolate – almond extract has quite a strong flavor)
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 180 degrees celsius and line a muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar, oil,  and vanilla extract and other extract, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat till no large lumps remain (a few tiny lumps are okay!)



3. Pour mixture into liners, filling 3/4 of the way. Bake for 18 – 20 minutes, until a toothpick inserted into the centre of the cupcake comes out clean. Transfer to a cooling rack and let cool completely before icing.



For the icing, I just used a plain chocolate icing: 2/3 cup of cocoa powder, 3 cups of icing sugar and enough warm water to make a paste.. ice your cupcakes and sprinkle with some 100s and 1000s and you’re all done!


Vegan Cupcakes

This afternoon chef and I tried our hand at vegan baking for the first time. The recipe is from ‘Vegan Cupcakes Take Over The World’ (another cookbook from geniuses Isa Chandra and Terry Hope Romero) but I actually got the recipe from my new muse Kel, and her ‘achey bakey heart’ wordpress blog. Kel’s cupcakes were much prettier than ours but we are proud of them none the less! They were very tasty, so good in fact that the first thing I did after eating a single cup cake, was jump online to my favourite online bookstore – book depository – and buy ourselves a copy of the book.

I won’t type out the recipe.. (here is the link if you want it: Hazelnut cupcakes), but I wanted to share some photos of our adventure:



mixture 2


cupcakes 2

mocha mousse



almost done!


The cupcake masterpiece