Home Simple Vegan Plant-Based Recipes Christmas Cake | The Whole Food Plant Based Cooking Show

Christmas Cake | The Whole Food Plant Based Cooking Show

Christmas Cake | The Whole Food Plant Based Cooking Show

The holiday season is here so what better way to celebrate than with a Christmas Cake with an Orange Custard Topping. This Plant Based Vegan Christmas Cake is literally chocked full of flavor and is gluten free, refined sugar-free and oil-free! Perfect for sharing with your loved ones or just enjoying a slice with a nice hot comforting drink.

This episode is sponsored in part by:
Noochy Licious Nutritional Yeast: As a special discount for our viewers: Save Up to 55% OFF Your Order

Ingredients

Cake
3 1/2 cups dried fruit (cranberries, diced apricots, currants, raisins or other dried fruit that you enjoy)
2 cups black tea
2 1/2 cups rolled oats, ground into flour (don’t grind too fine)
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ginger
3 tablespoons blackstrap molasses
2 cups unsweetened soy milk (or plant milk of your choice)
1/2 cup pecans
1/2 cups walnuts
1 teaspoon orange zest

Orange Custard
1/3 cup cashews
3 tablespoons frozen orange juice concentrate
1/4 cup diced pitted dates
3/4 cup water
1/2 teaspoon vanilla

Instructions

  1. Soak the dried fruit in the black tea overnight.
  2. Preheat oven to 300°F.
  3. Add the oat flour, baking soda and powder, cinnamon and ginger to a mixing bowl and stir well.
  4. Stir the molasses into the soy milk.
  5. Add the milk mixture along with the nuts and orange zest to the flour mixture and stir well.
  6. Pour into a silicone or well greased bundt pan.
  7. Bake for 2 – 2 1/2 hours.
  8. Cool for at least 20 minutes before removing it from the bundt pan.
  9. Blend the orange custard ingredients in a blender until smooth.
  10. Pour into a saucepan on medium heat and stir until thickness desired (I like mine a pourable consistency)
  11. Pour custard over each slice once removed from cake. 
  12. Store in an airtight container in the fridge for up to a week.

Did You Make This Recipe?

Christmas Cake

Christmas Cake | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Christmas Cake | The Whole Food Plant Based Cooking Show

Christmas Cake | The Whole Food Plant Based Cooking Show

Christmas Cake | The Whole Food Plant Based Cooking Show

The holiday season is here so what better way to celebrate than with a Christmas Cake with an Orange Custard Topping. This Plant Based Vegan Christmas Cake is literally chocked full of flavor and is gluten free, refined sugar-free and oil-free! Perfect for sharing with your loved ones or just enjoying a slice with a nice hot comforting drink.

This episode is sponsored in part by:
Noochy Licious Nutritional Yeast: As a special discount for our viewers: Save Up to 55% OFF Your Order

Ingredients

Cake
3 1/2 cups dried fruit (cranberries, diced apricots, currants, raisins or other dried fruit that you enjoy)
2 cups black tea
2 1/2 cups rolled oats, ground into flour (don’t grind too fine)
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ginger
3 tablespoons blackstrap molasses
2 cups unsweetened soy milk (or plant milk of your choice)
1/2 cup pecans
1/2 cups walnuts
1 teaspoon orange zest

Orange Custard
1/3 cup cashews
3 tablespoons frozen orange juice concentrate
1/4 cup diced pitted dates
3/4 cup water
1/2 teaspoon vanilla

Instructions

  1. Soak the dried fruit in the black tea overnight.
  2. Preheat oven to 300°F.
  3. Add the oat flour, baking soda and powder, cinnamon and ginger to a mixing bowl and stir well.
  4. Stir the molasses into the soy milk.
  5. Add the milk mixture along with the nuts and orange zest to the flour mixture and stir well.
  6. Pour into a silicone or well greased bundt pan.
  7. Bake for 2 – 2 1/2 hours.
  8. Cool for at least 20 minutes before removing it from the bundt pan.
  9. Blend the orange custard ingredients in a blender until smooth.
  10. Pour into a saucepan on medium heat and stir until thickness desired (I like mine a pourable consistency)
  11. Pour custard over each slice once removed from cake. 
  12. Store in an airtight container in the fridge for up to a week.

Did You Make This Recipe?

Christmas Cake