Cheerful Christmas Cake VEGAN AND GLUTEN FREE part 2 *UPDATED!!*

Morning readers,

So, after lots of emails between many of you (which I’d humbly like to say THANK YOU for!) I’ve come up with the perfect xmas cake. It’s been a long time in the making (or at least it feels like it haha) but I can’t say enough to do it justice. In case you’re wondering, this is more of a blondie version of the xmas cake as traditionally, the dark muscavado sugar would give this cake it’s colour. I strongly recommend leaving it to fully cool before you set into it as this will give time for the palm sugar to cool and fully solidify. Anyway without further ado, I bring you my cheerful vegan and gluten free Christmas cake xx


Makes 2 small xmas cakes (muffin size)

50g dried vine fruit (I used sultanas)

1tbsp orange squash dilted with enough water to cover the vine fruits

1 small carrot, finely grated

1 tbsp apple sauce

25g glace cherries, quartered

1-2 tbsp buckwheat meal (I use buckwheat flakes and process them to a flour)


  1. Cove the vine fruits with the squash mixture and allow to soak overnight.
  2. Add the buckwheat meal and the rest of the ingredients to a bowl
  3. Pour into a tin lined with baking paper or a silicone mould and bake at 160 for 20-30 mins.
  4. The mixture will still look wet when it comes out but will solidify as it cools.
  5. Et voila your Christmas cake mix is complete!


Happy Beautiful day everyone,











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