Small Batch Vegan Christmas Cake: The Perfect Festive Treat for Smaller Gatherings

Craving a rich, traditional Christmas cake but don’t need a massive dessert for a large crowd? Our **Small Batch Vegan Christmas Cake** recipe is your ideal solution! This delightful recipe yields a perfectly sized 6-inch (15 cm) vegan fruit cake, brimming with flavor and festive cheer, designed for those intimate holiday celebrations.

Forget the stress of elaborate preparations or overwhelming leftovers. This recipe simplifies the classic Christmas cake, making it incredibly easy to achieve a bake that is wonderfully rich, incredibly moist, and wonderfully boozy (if you choose!). It’s a truly delicious treat that can be enjoyed straight away, or lovingly matured over weeks to develop an even deeper, more complex flavor profile, becoming an absolute showstopper for your holiday table.

While a full-sized vegan Christmas cake is fantastic for big families, it’s not always practical. This recipe is specifically tailored for those who desire the homemade taste and festive aroma of a classic fruit cake without the commitment of a large bake. Our small batch version still delivers all the richness, moisture, and fruity goodness you expect from a traditional Christmas cake, just in a more manageable size – typically cutting into about 6 generous slices.

A standout feature of this **easy vegan Christmas cake** is the “boiled fruit cake” method. This clever technique eliminates the need for lengthy pre-soaking of the dried fruits. Instead, the fruits are gently heated in a saucepan with the wet ingredients, allowing them to plump up and absorb the flavorful liquid quickly. This not only saves significant time but also ensures the fruit is incredibly juicy and tender, contributing to the cake’s wonderfully moist texture. Once heated, the mixture is simply left to cool, making the entire process remarkably straightforward.

For decoration, we’ve opted for a charmingly simple yet highly effective topping of blanched almonds and glacé cherries. This rustic approach provides a beautiful, festive look without the fuss of traditional marzipan and royal icing, making this an ideal recipe for beginner bakers or those short on time during the busy holiday season. It’s a quick and elegant way to present your homemade **holiday vegan baking** creation.

Key Ingredients for Your Small Batch Vegan Christmas Cake

Achieving the perfect **moist vegan fruit cake** starts with understanding your ingredients. Here’s a closer look at what you’ll need and why:

• Mixed dried fruit: A good quality shop-bought mix containing raisins, sultanas, currants, and candied peel is ideal for convenience and flavor. However, feel free to customize! If candied peel isn’t to your liking, simply increase the amount of vine fruits (raisins, sultanas, currants), or swap it for other chopped dried fruits like apricots or figs. The key is to maintain the total weight of the dried fruit for optimal cake consistency.
• Dried cranberries: We love adding dried cranberries for their tart sweetness and vibrant color, which beautifully complements the richness of the other fruits. If you prefer, you can substitute them with more mixed dried fruit or even chopped dried cherries for a different twist.
• Glacé cherries: Also known as candied cherries, these add bursts of sweetness and a lovely texture. You can opt for natural colored cherries or the classic bright red dyed ones, depending on your aesthetic preference. Like the cranberries, these can also be swapped for more mixed dried fruit if you’re not a fan.
• Non-dairy milk: Any unsweetened non-dairy milk will work, but soy milk is highly recommended due to its higher protein content, which can contribute to a slightly richer and more stable crumb in vegan baking. Ensure it’s unsweetened to control the overall sweetness of the cake.
• Brown sugar: Dark brown soft sugar or muscovado sugar is crucial here as it imparts a wonderful, deep treacle-like flavor and moisture. While light brown sugar can be used in a pinch, we highly recommend dark brown for that authentic, rich fruit cake taste.
• Treacle: Black treacle (or molasses in the US) is essential for that signature dark color and distinctive, slightly bitter, and intensely sweet flavor that defines traditional Christmas cakes. It adds depth and complexity that cannot be fully replicated by other sweeteners.
• Vegan block butter: For the best baking results, always use a solid vegan block butter (e.g., Naturli Vegan Block or Flora Plant Butter) rather than a spreadable margarine. Spreads contain a higher water content, which can negatively affect the cake’s texture and richness. Block butter behaves more like traditional dairy butter in baking.
• Plain flour: Standard plain (all-purpose) flour is perfect for this recipe. We do not recommend attempting this cake with gluten-free flour as the structure and texture are heavily reliant on the gluten in wheat flour, and a gluten-free version is likely to crumble.
• Ground almonds: These fine almond particles enhance the cake’s texture, providing a delicate crumb and helping to keep the cake wonderfully moist. In the US, this is commonly referred to as almond flour. They also add a subtle nutty flavor that pairs beautifully with the dried fruits.
• Baking powder and bicarbonate of soda: These are your leavening agents, working together to give the cake its lift and tender crumb. Ensure you use both as specified; they are not interchangeable and each plays a specific role in the chemical reaction that helps the cake rise.
• Vinegar: A little acidity, like cider vinegar, white or red wine vinegar, or even lemon juice, reacts with the bicarbonate of soda to create carbon dioxide, boosting the cake’s rise and contributing to its light texture.
• Alcohol: This is where the “boozy” magic happens! Rum, whisky, brandy, amaretto, Tia Maria, port, or sherry all work wonderfully. We typically use rum for its classic flavor. You’ll need a portion for soaking the fruit mixture and additional amounts for “feeding” the cake during maturation, which enhances its flavor and keeps it moist.
• Orange zest: While optional, the finely grated zest of a large orange adds a bright, fragrant note that beautifully complements the rich, spiced fruit flavors. It elevates the overall aroma and taste profile of your **Christmas dessert**.
• Spices: A blend of mixed spice and cinnamon creates that quintessential festive warmth. Feel free to adjust the quantities to your preference, or substitute mixed spice with pumpkin spice if it’s easier to find in your region.
• Blanched almonds: Used for the simple, elegant decoration on top of the cake. These can be omitted entirely or swapped for other nuts like pecans or walnuts if desired.

How To Bake This Easy Small Batch Vegan Christmas Cake:

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card at the bottom of this page.)

Follow these simple steps to create your perfect **homemade Christmas cake**:

Step 1: Infuse the Fruit Mixture

Combine all the dried fruits (mixed dried fruit, cranberries, glacé cherries, and optional chopped almonds), along with your chosen alcohol, vegan block butter, dark brown sugar, black treacle, non-dairy milk, vinegar, and orange zest in a large, heavy-bottomed saucepan. Heat this mixture gently over medium-low heat, stirring frequently, until the butter has fully melted and the sugar and treacle are dissolved. Continue to heat until the mixture comes to a gentle boil, then allow it to simmer for approximately 30 seconds. Remove the pan from the heat and set it aside to cool until it’s just warm to the touch, which typically takes about an hour. This crucial step plumps the fruits and infuses them with rich flavors, creating the foundation for a truly **moist vegan fruit cake**.

Step 2: Incorporate Dry Ingredients

Once the fruit mixture has cooled sufficiently, stir in the mixed spice, cinnamon, baking powder, bicarbonate of soda, and ground almonds. Mix thoroughly to ensure these are well distributed. Then, gradually fold in the plain flour until just combined. Be careful not to overmix; a few lumps are fine, but you want to avoid developing too much gluten, which can make the cake tough. The resulting batter should be thick, rich, and uniform, with all the lovely fruit and spices evenly dispersed.

Step 3: Prepare for Baking

Carefully transfer the thick cake batter into your prepared 15 cm (6-inch) round cake tin. Ensure the tin is thoroughly greased and lined with a double layer of baking parchment – this prevents the edges from burning and helps with even baking. Use a spatula to spread the batter evenly across the tin, ensuring the surface is as level as possible. Because this batter is quite dense, it won’t spread much during baking, so a level surface at this stage is important for a beautifully shaped cake.

Step 4: Add Optional Decorations

For a beautiful yet simple finish, arrange circles of blanched almonds and halved glacé cherries on top of the cake batter. Gently press them lightly into the surface. This creates a lovely festive pattern that looks incredibly appealing and adds a pleasant textural contrast to the cake without the need for complex icing. If you plan to ice the cake later, you can skip this step.

Step 5: Bake to Perfection

Bake your **small batch vegan Christmas cake** in a preheated oven (150°C/130°C fan/300°F/gas mark 2) for approximately 1 ½ hours. The exact baking time may vary slightly depending on your oven, so it’s essential to check for doneness. The cake is ready when a skewer inserted into the very center comes out clean or with only a few moist crumbs attached, but no wet batter. The top should be golden brown and firm to the touch.

Expert Tips for the Best Vegan Christmas Cake

To ensure your **small batch vegan Christmas cake** turns out perfectly every time, keep these expert tips in mind:

• Always Use a Digital Scale: For all baking, especially intricate recipes like this **Christmas fruit cake**, metric measurements and a digital scale are far more accurate than cup conversions. Using scales eliminates variability and ensures consistent, professional-quality results, not to mention a cleaner kitchen!
• Achieving Clean Slices: Once the cake is fully cooled, use a very sharp, serrated knife. Cut the cake with a gentle sawing motion rather than pressing straight down. This technique prevents crumbling and allows for beautifully clean slices, showcasing the rich fruit content.
• Preventing Burnt Edges: Lining your cake tin with a double layer of baking parchment is a secret trick. This extra insulation helps to protect the edges of the cake from over-browning or burning before the center is thoroughly cooked, ensuring a uniformly moist cake.
• Testing for Doneness: The cake is ready when it feels firm to the touch in the center. A skewer or thin knife inserted into the middle should come out clean, or with only a few moist crumbs clinging to it, indicating it’s perfectly baked through, without any wet batter.
• Avoid Pre-Soaked Fruit: This recipe relies on the “boiled fruit cake” method for a reason. Using pre-soaked fruit will disrupt the delicate moisture balance of the ingredients and can lead to a dense or overly wet cake. Stick to the recipe’s instructions for the best outcome.
• Customize Your Dried Fruit Mix: Your **easy vegan Christmas cake** can be as unique as you are! Don’t be afraid to experiment with the types of dried fruit. If you’re not a fan of mixed peel, simply replace it with more vine fruits (raisins, sultanas, currants). Chopped dried dates, figs, apricots, dried cherries, blueberries, or even tropical dried pineapple can add wonderful variations. Just remember to maintain the total dried fruit weight of 350g (approximately 2 ¾ cups) for structural integrity.
• Decorating for Icing: If your ultimate vision includes a traditional marzipan and royal icing finish, then skip the blanched almond and glacé cherry decorations before baking. This leaves a smooth surface perfect for layering.

Frequently Asked Questions About This Vegan Christmas Cake

More Delicious Vegan Fruit Cake Recipes:

• Classic Vegan Christmas Cake
• Gluten-Free Vegan Christmas Cake
• Vegan Chocolate Christmas Cake
• Vegan Mincemeat Cake
• Vegan Dundee Cake
• Vegan Simnel Cake
• Vegan Fruit Cake Loaf
• Vegan Malt Loaf
• Vegan Cherry Loaf Cake
• Easy Marmalade Tea Loaf
• Vegan Earl Grey Tea Loaf

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