Vegan Mincemeat Cake
Vegan mincemeat cake – this Christmassy vegan bundt cake is perfect for using up mincemeat (of the fruit variety!) or is a perfect festive alternative to a traditional Christmas cake.
Servings 12 people
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 teaspoon cider or white wine vinegar
- 350 g (3 cups) plain (all-purpose) flour
- 2 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 3 teaspoon mixed spice (pumpkin spice)
- ½ teaspoon 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 tablespoon 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