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Vegan Village Recipe Book
Basics | Starters | Mains | Puddings

Christmas Cake

This is the easiest cake in the world to make and it tastes much better than ones with animal bits in. It doesn't keep forever like 'traditional' fruit cake - just make it one or two days before you need it.


1½ lb (675g) mixed sultanas, currants, raisins
¼ pint veg oil
12 oz (350g) 100% wholemeal self-raising flour
1 tbsp (15ml) molasses
Grated rind of 1 lemon
¾ pint (450ml) water
2 tsp (10ml) ground mixed spice
3oz (75g) raw brown sugar
3 tbsp (45ml) sherry



Grease and line a 7½ inch (19cm) round cake tin.

Place all the ingredients, except the sherry, in a basin and beat well until evenly mixed. Pour into a tin and bake at 150C for about 2 hours, until risen and firm to the touch.

Allow to cool slightly in the tin then spoon the sherry over the cake and leave in the tin til completely cold. How easy is that!