Vegan mincemeat cake - this Christmassy vegan bundt cake is perfect for using up mincemeat (of the fruit variety!) or is a great festive alternative to a traditional Christmas cake.
This vegan mincemeat cake is adapted from one of my early, non-vegan recipes. A reader asked me whether it was possible to veganise my mincemeat bundt cake.
I had completely forgotten about that cake, but her question reminded me just how good a cake it was and I was intrigued to see whether I was able to create a vegan version.
The answer is of course, a resounding yes. With a few tweaks to the recipe this vegan mincemeat cake worked out perfectly and as far as I can recall (it has been many years since I made the non-vegan one!) it is just as delicious and moist as the original.
This cake is perfect for using up a jar of mincemeat if you have leftovers after Christmas, or it makes a wonderful lighter alternative to a traditional fruit cake.
I baked mine in a bundt tin as that is such a simple way to make an impressive looking cake; but if you don't have a bundt tin then it can also be baked in a 23cm/9 inch square cake tin instead.
I topped the cake with a simple rum glaze; it is such a moist, flavourful cake that it doesn't really need one, but what is Christmas without a bit of extra booze and sugar?!
How To Make Vegan Mincemeat Cake:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by thoroughly greasing a 10 cup bundt tin,make sure that you get into all of the nooks and crannies. Sprinkle the greased tin with granulated sugar and tip out the excess. This helps to stop the cake from sticking to the tin.
Otherwise you can grease and line a 23cm/9 inch square cake tin instead.
Whisk together non-dairy milk (soy is best for baking), non-dairy yogurt (again, soy is best) and vinegar. This buttermilk substitute reacts with the raising agent to help the cake rise and the yogurt helps to keep the cake lovely and moist.
In a separate bowl, sift together plain flour, baking powder, bicarbonate of soda, mixed spice (or pumpkin spice) and salt. Make sure that the raising agents are evenly distributed so that the cake rises evenly.
In another bowl, whisk together softened vegan block butter (I use Naturli Vegan Block), light brown soft sugar and grated orange zest until it is light and fluffy.
Whisk in a third of the flour mixture followed by half of the wet ingredients, then another third of the flour, the rest of the wet ingredients then the rest of the flour.
Fold through the mincemeat then transfer the batter to the prepared tin and spread it level.
Bake for 45-55 minutes until the cake is firm to the touch, has begun to pull away from the sides of the tin and a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin on a wire rack for 20 minutes then carefully flip it out onto a wire rack and leave it to cool completely before glazing and slicing.
Top Tips:
Lots of shop bought mincemeats are vegan friendly but do check the jar as some of them may contain butter or suet.
If you want to make your own mincemeat then I have a recipe for vegan mincemeat in my vegan mince pies post.
If you don't have a bundt tin then this cake can be baked in a 23cm/9 inch square cake tin instead. The bake time may be a little different so check it after half an hour. It is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.
Make sure that you use a block butter/margarine rather than the spreadable kind in a tub which has too high a water content for baking.
If you are using a bundt tin then it is important to let the cake cool in the tin for 20 minutes to allow it to settle as it is very delicate when it is warm. Don't leave it to cool in the tin completely however as that can cause condensation to form which can make the cake stick to the tin.
Greasing the bundt tin and then sprinkling it with granulated sugar helps to stop the cake from sticking. Sugar works better than flour and doesn't leave gunk on the cake surface like flour can.
You can use rum, whisky or brandy in the glaze, or stick with orange juice for an alcohol free version.
This vegan mincemeat cake will keep for around five days in an airtight container at room temperature.
Can I Freeze This Vegan Mincemeat Cake?:
Yes, this cake can be frozen in well wrapped individual slices. Allow to defrost at room temperature.
More Vegan Christmas Recipes:
- Vegan mince pies
- Vegan Christmas cake
- Vegan Christmas pudding
- Vegan mulled wine brownies
- Vegan steamed chocolate pudding
- chocolate gingerbread cookies
- starry mince pie tart
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Vegan Mincemeat Cake
Ingredients
Vegan Mincemeat Cake:
- 240 ml (1 cup) unsweetened non-dairy milk (I use soy)
- 80 g (⅓ cup) unsweetened non-dairy yogurt (I use soy)
- 2 tsp cider or white wine vinegar
- 350 g (3 cups) plain (all-purpose) flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 3 tsp mixed spice (pumpkin spice)
- ½ tsp salt
- 225 g (8oz / ¾ cup + 3 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
- 300 g (1 + ⅔ cup) light brown soft sugar
- finely grated zest of 2 oranges
- 350 g (12oz) mincemeat
Glaze:
- 120 g (1 cup) icing (powdered) sugar sifted
- 2-3 Tbsp rum, whisky or orange juice
Instructions
- Preheat the oven to 170°C/325°F/gas mark 3. Thoroughly grease a 10 cup bundt tin, making sure that you get in all the nooks and crannies. Sprinkle it with granulated sugar to coat and tip out the excess. (You can use a 23cm/9 inch square tin instead - grease it and line the base with baking parchment.)
- Whisk together the non-dairy milk, non-dairy yogurt and vinegar in a jug; set aside.
- In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, mixed spice (or pumpkin spice) and salt. Make sure that the raising agents are evenly distributed so that the cake rises evenly.
- In another bowl, use an electric mixer to whisk together the softened vegan block butter, light brown soft sugar and grated orange zest until it is light and fluffy.
- Whisk in a third of the flour mixture followed by half of the wet ingredients, then another third of the flour, the rest of the wet ingredients then the rest of the flour.
- Fold through the mincemeat then transfer the batter to the prepared tin and spread it level.
- Bake for 45-55 minutes until the cake is firm to the touch, has begun to pull away from the sides of the tin and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin on a wire rack for 20 minutes then carefully flip it out onto a wire rack and leave it to cool completely before glazing and slicing.
- To make the glaze, place the sifted icing sugar in a bowl and gradually stir in the liquid of your choice until it forms a thick but pourable glaze. Drizzle the glaze over the cake before serving.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- Lots of shop bought mincemeats are vegan friendly but do check the jar as some of them may contain butter or suet.
- If you don’t have a bundt tin then this cake can be baked in a 23cm/9 inch square cake tin instead. The bake time may be a little different so check it after half an hour. It is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.
- Make sure that you use a block butter/margarine rather than the spreadable kind in a tub which has too high a water content for baking.
- If you are using a bundt tin then it is important to let the cake cool in the tin for 20 minutes to allow it to settle as it is very delicate when it is warm. Don’t leave it to cool in the tin completely however as that can cause condensation to form which can make the cake stick to the tin.
- Greasing the bundt tin and then sprinkling it with granulated sugar helps to stop the cake from sticking. Sugar works better than flour and doesn’t leave gunk on the cake surface like flour can.
- This vegan mincemeat cake will keep for around five days in an airtight container at room temperature
Celia Yates
Hello Hannah,I am going to try this mincemeat bundt cake for my 20yearold grandson.he has recently decided to become Vegan,he is really keen.I have been trying a lot of your recipes as they are set out really well and you explain lots of little tips.anyway my question was Can I freeze the whole cake and how..thank you so much,,celia
hannahhossack
Hi Celia, thank you so much for the lovely feedback! I haven't tried freezing it whole, only in slices, but I think it would be fine. I would freeze it unwrapped on a plate then once it was frozen, wrap it in clingfilm or tin foil. Let it defrost overnight at room temperature. I hope you and your grandson enjoy it!
Heather
Hi Hannah, just made this cake and it turned out amazing! Substituted grated carrots for the yogurt. Iced with vegan buttercream frosting and sprinkled walnuts on top. Great for home bound Easter weekend. Thanx again, Heather
Kate
This cake is great, I'm not a big mince pie person but combined in a cake it is delicious. Thanks for posting it's on my favourites list.
Lottie
Just made this cake as a birthday cake. My Bundt tin is a little small so I made an extra round cake as well. And just tried that one, as it’s not my birthday until tomorrow, and oh my goodness it is melt-in-the-mouth delicious. A beautifully soft cake with the perfect taste and really easy to make.
I deviated slightly from the recipe as I only had dark soft sugar, so mixed half and half with caster sugar and didn’t have mixed spice, so used one teaspoon each of ground cinnamon, ginger and nutmeg. I also used lemon zest, as I didn’t have oranges.
I still have some mincemeat and already lining up another bake!
Thank you for sharing this recipe - it’s a keeper!!
Steph Noviss
Hi, I love your recipes so much and looking forward to trying this one. I have a question though - I'm using up leftover mincemeat from a jar but I've not got enough left for the 350g required. Do you think I could make up the difference with dried mixed fruit? Maybe I'd need to add something else too for extra moisture?
Hannah
Hi Steph, thank you! I think that if you were to soak the fruit in a little alcohol or orange juice first that should be ok.
Char
I've made this before and was about to make it again....but I could have sworn you had a version that was non vegan? or am i just imagining it?!! lol The cake turned out wonderfully, i just don't remember it not having eggs! this was a couple years ago...and its taken me this long to find a decent jar of mincemeat at a decent price! Going to make it again soon!
Char
Wnted to add, that i checked and i wasn't imagining it, you do mention a non vegan version and theres a link to it, but it's a broken/missing link. Hoping you can perhaps send me the recipe or post another link? pretty please? i bought a jar of mincemeat just to make this 😉 TIA !
Kay J
I made this cake yesterday and it was delicious. I made some changes to make it a little healthier for me. Instead of 250grams butter I used 100grams banana with 100grams butter and 30ml veg oil. I only used 150grams brown sugar. By mistake I added 100grams instead of 80grams of greek yoghurt.....but I am very pleased with the result very light and moreish. Thank you for the recipe
Kay J
I forgot to add that I am not vegan but enjoy looking for healthier recipes especially cakes without eggs