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Vegan Nut Cake

sweet.chef's picture
  Whole wheat flour 12 Ounce (350 Gram)
  Sunflower oil 1 Tablespoon
  Mixed spice 1 Teaspoon
  Soya margarine 6 Ounce (175 Gram)
  Muscavado sugar 7 Ounce (200 Gram)
  Sultanas 6 Ounce (175 Gram)
  Raisins 6 Ounce (175 Gram)
  Currants 6 Ounce (175 Gram)
  Mixed peel 3 Ounce (85 Gram)
  Glace cherries 5 Ounce, halved (150 Gram)
  Lemon zest 1 Teaspoon, grated
  Ground almonds 2 Tablespoon
  Chopped almonds 1 Ounce (25 Gram)
  Soya milk 4 Fluid Ounce (125 Milliliter)
  Sunflower 3 Fluid Ounce (75 Milliliter)
  Malt vinegar 2 Tablespoon
  Soda bicarbonate 1 Tablespoon
  Mixed nuts 8 Ounce (Pistachio, Pecan And Walnuts)
  Clear honey 4 Tablespoon

Sift the flour and mixed spices into a bowl, add in the bran left in the sieve.
Rub the margarine into the flour until it resembles fine breadcrumbs.
Stir in the sugar, dried fruits, mixed peels, cherries, orange zest and the ground and blanched almonds.
Warm 50 ml - 2 fl oz of the soya milk in a sauce pan and add the sunflower oil and vinegar.
Dissolve the bicarbonate of soda in the rest of the milk and combine the two mixtures, stir into the dry ingredients.
Prepare a spring form square tin with a double thickness of greased paper.
Spoon the cake mixture into the tin and level out with a table knife.
Bake in the centre of the oven for almost 2.5 hours, test with a skewer before taking out of the oven.
Leave in the tin for 5 minutes and then turn onto a wire tray, peeling off the paper and allowing the cake to cool completely.
Pile all the fruit on top of the cake and glaze with the warmed honey.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
150 Minutes
Ready In: 
170 Minutes

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