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,

Katie

xx

 

 

 

 

 

 

 

 

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