Vegan Christmas Cake
Star Tested
Since baking essentials such as butter, eggs and milk were in short supply during the war, the original cake recipe inadvertently laid the groundwork for a vegan cake, which is more popular than ever. The original recipe already replaced butter with shortening and added applesauce for moisture and sweetness. The egg was the only ingredient I needed a substitution for and I replaced it with ground flaxseed whisked with water. I swapped maraschino cherries for chopped dates because unless the label clearly says vegan, maraschino cherries may contain carmine, a common natural red food colouring derived from the cochineal insect, not vegan. I drizzled a simple, three-ingredient vanilla glaze over the top to add visual appeal — for skeptics.
Cooking spray 1 tbsp (15 ml) ground flaxseed 3 tbsp (45 ml) water 1-3/4 cups (435 ml) all-purpose flour 1 tsp (5 ml) baking soda 1/2 tsp (2 ml) each ground nutmeg, cinnamon, kosher salt, allspice 1/2 cup (125 ml) shortening 1 cup (250 ml) granulated sugar 1 cup (250 ml) unsweetened applesauce 1 cup (250 ml) golden raisins 1/3 cup (80 ml) chopped pitted dates
In a small bowl, vigorously whisk together flaxseed and water until slightly thickened and frothy. Refrigerate for 10 minutes to further thicken.
Preheat oven to 300 F (150 C). Spray a loaf pan with cooking spray and line with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking soda, nutmeg, cinnamon, salt and allspice. Set aside.
In a stand mixer or a large bowl with a hand mixer on medium speed, cream shortening and sugar until fluffy. Add flaxseed mixture and applesauce. Continue to mix until well-incorporated. Turn mixer down to low speed and slowly add dry ingredients.
Mix until just incorporated. Using a spatula, fold in raisins, dates and almonds, if using.
Pour batter into lined pan. Bake for 1 hour and 45 minutes or until a skewer comes out clean when cake is poked in centre. Let cool for 10 minutes before turning out on to a wire rack to cool completely.
To make glaze, in a small bowl whisk together powdered sugar, water and vanilla until smooth. If glaze is too thick, add more water1/2 teaspoon at a time. Drizzle over cooled cake and garnish with chopped walnuts, if using.
Makes 8 servings