Dairy-free Christmas cake recipe

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  • Dairy-free
  • Gluten-free
  • Vegetarian
Prep: 30 min
Cooking: 2 hr
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  • This Christmas cake is packed with rum-soaked dried fruit and cherries, rich chestnut purée, soft brown sugar and honey for sweetness.


    • 225g (8oz) dairy-free spread
    • 900g (2lb) mixed dried fruit
    • 100g (3 1/2oz) glace cherries
    • 225ml (8fl oz) dark rum
    • 5 free range eggs, separated
    • 100g (3 1/2oz) unsweetened, tinned chestnut puree or tofu or 1 large banana
    • 100g (3 1/2oz) rice flour
    • 50g (1 3/4oz) gram flour (chick pea flour)
    • 2tbsp mixed spice
    • 225g (8oz) soft brown sugar
    • 150ml (1/4pt) clear honey


    • Soak the dried fruit and cherries in rum for 24 hours.

    • Preheat the oven to 150°C/300°F/gas 2. Using a little dairy-free spread, grease and line a 23cm (9in) deep cake tin with non stick baking parchment.

    • Separate the eggs. Add the egg yolks to the chestnut puree and blend until smooth.

    • Mix the flours and mixed spice together. Cream the dairy-free spread and the sugar together and beat in spoonfuls of the chestnut puree mixture and the flour until all is added.

    • Stir in the dried fruit with rum and honey. Beat the egg whites until stiff and fold into the cake mixture.

    • Pour into the prepared tin and bake for 2-2 1/2 hrs. Store the cake wrapped in baking parchment and tinfoil until required.

    Top tip for making Dairy-free Christmas cake

    This cake does not have a long shelf life and needs to be eaten within 2 weeks of making. It can be frozen.

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