Vegan Double Choc Cherry Brownies – dairy free, egg free, nut free, using Splenda

Vegan Double Choc Cherry Brownies – dairy free, egg free, nut free, using Splenda

Vegan Chocolate Cherry Brownies With Those You Love

Happy Valentine’s Day! It’s the day to celebrate love. What a wonderful idea, well I think so now.

I was a bit of a cynic when I was younger I must say, but now I’m all for it. This is because I think Valentine’s Day isn’t just limited to a romantic other, but to everyone special in your life. Your siblings, mum, dad, extended family and your friends! Valentine’s Day is for everyone.

When you have allergies you realise how important these other people are, and I’m going to tell you a little story about just that.

While I was on holiday in New York City I visited an old school friend, the fashion photographer Phoebe Cheong. We were in Brooklyn and need to grab some food. A deli we were passing looked ok, so we went in. I usually choose something I see as naturally nut free but this time I got a little shy about asking questions about whether a food had nuts in. Then (without me saying anything) she chimed in too!

“Does this have any nuts in? Because my friend is really allergic.”

She made sure the shop assistant was paying attention.

I have to say it got me a little emotional. I don’t often get shy about my allergy but when I do I’m bawled over when my friends protect and speak up for me.

Valentine’s Day Activities

When we were at school together we were always doing something creative, and it usually had something to do with photography and or food. If I were with her right now we’d probably be baking, I’ve even created a recipe in my new cookbook inspired by her. (And we baked it together in NYC, video coming soon s watch this space.) She bakes allergy safe with me even though she doesn’t have any allergies. If she were here now I’d be trying out this gorgeous brownie recipe the lovely people at Splenda sent over.

Not to mention, amidst the Peter Rabbit Movie and allergy-bullying drama, it’s quite nice to have a chocolatey distraction.This recipe is dairy free, egg free and nut free – fantastic! – but unfortunately the recipe isn’t gluten free…at least not yet!

Making the Recipe Gluten Free

When I’m baking with friends we always work out how to make the recipe so that it is free from everything I can’t eat. I’m usually the difficult one :p. This recipe is doing pretty well so far, but just the gluten needs adjusting. So how can we do that?

What you’ve got to know about gluten free flours is that they can be very thirsty and that makes the batter dry. For brownies you want them to be moist and gooey. You can’t always exchange gluten containing flour weight for weight with gluten free flour. What I have found useful as a guide, is reduce the total flour weight by a third. For example if the recipe calls for 1 cup of flour I use 2/3 cup of gluten free flour. Or if the recipe calles for 90g flour I use 60g of gluten free flour. I add a little at a time and stir. This way if I can monitor what is actually the right amount. If the batter is a little dry, then I add a touch of water to loosen up the batter.

Finding Allergy Safe Ingredients

You can use any pre blended gluten free flour mix you can find in the shops such as Dove’s Farm or Bob’s Red Mill, but my favourite by far is Free From Fairy’s Gluten Free Flour blend , you’ll need the plain flour for this recipe!

For dairy free (and nut free!!) chocolates my favourite brands are Plamil and Cocoa Libre.

Oh! and don’t forget the Splenda!

Checking Ingredients

When you’re buying ingredients, make sure you always check the ingredients and for allergy warnings to make sure products are safe for you!

What Allergy Safe Baking Is All About

Allergy safe baking is all about having a go. It may seem daunting at first, but you can always have fun, not to mention treats at the end! Get your friends and family involved or bake up a batch of these brownies to share. The more your friends and family get used to allergy safe, the more you’ll show them it’s easy and absolutely delicious!

Have an amazing time in the kitchen and enjoy your luscious brownies!

Vegan Double Choc Cherry Brownies

Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients

  • 5 tablespoons of sunflower oil, plus extra for greasing
  • 210g dairy-free dark chocolate, chopped
  • ½ cup SPLENDA® Sugar Alternative, Granulated
  • 1 banana mashed
  • 1 tsp vanilla
  • 1 cup plain flour
  • ¾ tsp baking powder
  • ½ cup dairy-free chocolate chips
  • ½ cup dried cherries

·  Method

  • In bowl over simmering water, heat the chocolate until melted, stirring occasionally. Remove from heat.
  • Whisk in SPLENDA® Granulated until smooth. Whisk in the mashed banana and vanilla.
  • Mix flour with baking powder; stir into SPLENDA® Granulated mixture in two additions just until combined. Fold in dairy-free chocolate chips and cherries.
  • Spread in greased 8-inch (2 litre) square metal cake pan.
  • Bake in 180°C oven for about 25 minutes or until cake tester inserted in centre comes out clean with a few crumbs attached.
  • Let cool; cut into squares.

(N.B. This post is in collaboration with Splenda but all thoughts are my own.)

 

Want some more inspiration for Valentine’s day baking? Check out the other great recipes by the wonderful Free From Gang Bloggers:

The Best Gluten-Free All Butter Shortbread from Vicki at The Free From Fairy (GF, EF, NF, SF, Low Fodmap, Low Sugar)
Creamy Vegan Tiramisu Dessert (Top 14 free) from Midge at Peachicks Bakery (DF, EF, GF, NF, PF, SyF & Ve)
Vegan Valentines Biscuits from Emma at Free From Farmhouse (Ve, DF, SF, NF EF)
Raspberry Coconut Dark Chocolate Hearts from Nova at Cherished by Me (Ve, DF, GF, NF, EF, SF)
Fruit and Nut Chocolate Truffles from Rebecca at Glutarama (GF, DF, EG, SF, Ve)
His and Hers Vegan Valentine Parfaits from Jo at Modern Food Stories (Ve, DF, RSF, NF, GF, Grain free, EF)
Allergen Free Valentine’s Day Biscuits from Lauren at Dilan and Me (Vegan, DF, SF, EF, GF, NF)
Still to come…
Squidgy Banana Loaf with Coconut Sugar (Gluten Free, Dairy Free, Egg Free, Nut Free)

Squidgy Banana Loaf with Coconut Sugar (Gluten Free, Dairy Free, Egg Free, Nut Free)

Can a banana be too far gone …? I’m not so sure…I had a bunch of bananas far past spotty. They were black and a couple of them were starting to shrivel and go mouldy…I know it sounds gross and like they should have gone in the bin days ago but I’m hate to waste food of any kind. Also the cool thing about bananas that have started to shrivel is that they get gooey and fudgey in texture. When they go in a cake they also keep their shape which means you get sticky banana chunks in the cake too!

This pile of bananas had been sitting on my kitchen counter for a couple weeks and on Saturday morning I decided that it was time that I made something out of them. I thought about making my Gluten Free Vegan Breakfast Muffins but I make those quite regularly and it was my morning off so I wanted to experiment a bit.

This loaf cake came out really moist and squidgy. My chief taste tester definitely did. He woke up to a cup of coffee and banana loaf to start the day. His suggestion was that this would go really well with custard or ice cream! It goes well with coffee too.

So here you are, the perfect thing to bake on a lazy Saturday morning. Enjoy!

Squidgy Banana Loaf with Coconut Sugar (Gluten Free, Dairy Free, Egg Free, Nut Free)

Ingredients:

 

Method:

Preheat your oven to 180C. Line the bottom and sides of your loaf tin with baking paper.

In small bowl make your chia egg by adding the chia seeds and water. Mix a little until all the seeds are submerged. The seeds will start to absorb the water after about 5 minutes and it will look kind of gooey. Now put aside while you make the rest of the cake.

In a bowl mix all the dry ingredients together, reserving 1/4 tbsp coconut sugar for sprinkling over your finished cake.

In another bowl mash together the bananas apart from one which will be used to decorate the top of the cake.

Now mix together the oil, vinegar, water and your chia egg.  Make a little well in the middle of your dry ingredients, then pour in the wet ingredients and add your mashed banana. Mix the cake batter until the flour is all mixed in. Transfer to your loaf tin and spoon it over evenly.

Slice your reserved banana and spread the slices over the top of the cake. Sprinkle with your reserved coconut sugar.

Now pop the cake in the oven and bake on a middle shelf for 30-35 minutes.

Check the cake is done by pricing the centre of the cake with a knife. If it comes out clean the cake is done.

Leave to cool in the tin until warm to touch, then careful lift the cake out and transfer to a wire rack to cool.

 

Enjoy with a dollop of dairy free ice cream or custard!

New Recipes On The Blog…

Massive Gluten Free Peach Tray Bake Recipe and Chocolate Treats Recipe Pre-View!

Massive Gluten Free Peach Tray Bake Recipe and Chocolate Treats Recipe Pre-View!

Summer is the season where everything comes into bloom, the fruits and vegetables are at their sweetest and the sun is out, or at least it’s supposed to be.

One of the fruits I have become fascinated with this summer is peaches. My Mum didn’t buy them often because she didn’t like the texture of the fruit skin, but for some reason they kept coming crossing my path.

One such path was a friend’s birthday and I offered to make the cake for the party. Now as it’s a birthday I like to make a cake that the birthday boy or girl, well obviously because it’s their birthday! This friend liked peaches and I knew he liked vanilla. So I decided a peach case it was to be. (I should also mention that none of my friends have allergies or intolerances, but they all get gluten free and nut free cakes if I’m making it.)

To cater for 20 people I needed a huge cake, so a tray bake was the easiest option both for transporting and cutting. However because I was making this cake for a birthday I wanted to make it a little bit special.

To cater for 20 people I needed a huge cake, so a tray bake was the easiest option both for transporting and cutting. However because I was making this cake for a birthday I wanted to make it a little bit special.

Firstly there had to be syrupy peaches to top the cake. But what about the icing? The cake is a simple, unpretentious sponge so I wanted the icing to be a bit more decadent.

At the time I was making this cake I was also finishing up developing recipes for my allergy friendly Chocolate Treats Recipe Book (launching in time for Christmas). I was experimenting with white chocolate and came up with this white chocolate ganache frosting. It was the perfect accompaniment to this peach cake. A dairy free version of this frosting recipe is also going in my recipe book, but I wanted to give you a sneak peak!

If you are throwing a party this tray bake is a perfect edition, it’s summery, sweet and delicious. Not to mention gluten free and nut free too!

EAS Chocolate Treats Recipe Book Pre-View: White Chocolate Ganache Frosting Recipe

If I’m making cake, I love to decorate. Whether that is a simple runny icing, fruit baked into the top, or a buttercream. When I was making allergy friendly custom made cakes back in 2014-16, I wanted them all to look pretty as well as taste delicious.

Working in my little kitchen back then was where I started my cookbook really. It was when I found that along with a nut allergy, finding gluten free cakes and treats was a nightmare. Everything had nuts in or a warning. I really started to miss having treats. This is when I started looking at recipes online and figuring out how I could have my cake and eat it too.

Whenever there is an occasion, I like to make something. Even if there is not, I’ll make an occasion to fit the cake I’ve made. Why not? I love to celebrate and I think the best way is with cake!

If there is the birthday, it’s the best occasion to make cake. So their face when you’ve baked a cake and decorated it is priceless, especially when it’s an allergy safe cake!

 

For this frosting recipe, I took my vanilla buttercream recipe and made it a bit more decadent. Chocolate ganache is what you make truffles from. To add it to a buttercream could seem over the top, but when it comes to birthdays, and especially allergy safe birthdays, I think going over the top is necessary!

If you want to find out more about my Eat Allergy Safe Chocolate Recipe Book and get the Working With Dairy Free Chocolate Chapter for free today, click here.

Peach Tray Bake with White Chocolate Ganache Frosting (Gluten Free, Dairy Free, Nut Free, Soya Free)

Serves 20-30

Makes a large roasting tray (like you would use to roast potatoes)

Ingredients

Peach Topping:

  • 700g peaches, roughly chopped
  • 350g sugar
  • 2 tbsp water

Cake Sponge:

 

Method

  1. Prepare the peach topping: In a heavy bottomed saucepan, add the cut peaches, sugar and water. Put on a medium heat and bring to simmer. Put the lid on, turn the heat down to low and simmer for 2 hours until a runny, syrupy chunky jam has formed. Stir every so often to make sure it is not sticking. *It’s best to make the jam well before you need it because when you spoon it on, you want it to be cool so that it doesn’t melt the frosting.
  2. Make the sponge: grease and line top and sides of a 6’’ round loose bottom baking tin, cut a piece large enough to cover your tin too
  3. preheat oven to 150C
  4. Beat with an electric whisk the eggs, sugar and oil until pale and fluffy, approx 3 mins
  5. add flours, baking powder, bicarbonate of soda, nutmeg and beat.
  6. add the vinegar, vanilla extract and apple and mix until fully incorporated. Then add cut peach.
  7. Spoon the mix into your lined baking tray and cover with your extra piece of grease proof paper/foil
  8. Put in your preheated oven on the middle shelf. (Use a spare shelf to hold down the grease proof paper covering your tin if need be.) Cook for 20 minutes covered. Cook for a further 20 minutes uncovered.
  9. While the cake is in the oven, prepare the Dairy Free White Chocolate Ganache (step 1) to go in you Dairy Free White Chocolate Ganache Frosting.
  10. Check your cake is cooked by poking the middle of the cake, if your knife or skew comes out clean then your cake is cooked. If it does not, put the cake in for a bit longer. You may want to cover it again to stop it from going too brown.
  11. Once cooked, place on a cooling rack. When cool to touch, take the cake out of the tin and leave to cool thoroughly before icing.
  12. Now is time to finish the frosting. Continue from step 2 of the icing recipe.
  13. Now let’s get icing! Use a spatula or knife to spread your Dairy Free White Chocolate Ganache Frosting over the top of your peach tray bake. You could make swirly patterns if you like and spread to the edges.
  14. Now spoon your peach jam all over the middle of the cake. Spread it out but leaving a bit of the frosting peeking through at the edges.
  15. The last step is add candles and have a party!

Dairy Free White Chocolate Ganache Frosting

Ingredients

 

Method

  1. Put an inch of water in the bottom of a saucepan and heat to barely simmering. Put a heatproof bowl over the barely simmering water making sure the water does touch the bottom of the bowl. Add half the dairy free ‘white’ chocolate and the hot dairy free milk. Stir until the chocolate has melted, then take off the heat and add the rest of the chocolate. Stir until the chocolate has completely melted and you have a yellowy, creamy and kind of translucent ganache. Now put the bowl in the fridge to firm up for about an hour.
  2. Beat the dairy free margarine with an electric whisk. Once fluffy, sift in a spoon of icing sugar at a time, stirring with the blades gently without turning on the power. This will stop the sugar pluming up in your face and all over the kitchen counter. Continue until half the icing sugar is used, then beat until fluffy. Follow the previous steps for the rest of the icing sugar. Now add the vanilla extract and beat.
  3. Take the ganache out of the fridge. It should be a soft and kind of sticky ganache. Use a spoon to transfer it to the icing bowl and break it up into smaller pieces. Now beat with the electric whisk until you have a creamy frosting. It should look a little like ice cream.
  4. Once thoroughly beaten, use a knife of spatula to spread it over your cool cake.

 

New Recipes On The Blog…

Banana Breakfast Muffins – Gluten Free, Dairy Free, Egg Free, Nut Free, Vegan

Banana Breakfast Muffins – Gluten Free, Dairy Free, Egg Free, Nut Free, Vegan

Do you ever need a quick breakfast or snack that you can grab on your way out the door?

When you have food allergies or intolerances eating out can be a trial and finding snacks is nigh on impossible. So, we allergy sufferers have to get clever (a perk of the allergy lifestyle). We bake, cook, research all in advance but sometimes, like everyone, we forget about breakfast…

In my case, it’s either 15 more minutes in bed, or get up and make breakfast…I usually choose 15 more minutes in bed. I can hear your gasp now, “Skipping out breakfast?! But it’s the most important meal of the day.” Yeah, yeah. I’m pretty sure you all do the same thing.

So to have my sleep and eat too, I decided to get clever, get in control of my hunger and keep allergy safe by baking up a batch of Banana Breakfast Muffins.

This Banana Breakfast Muffins recipe is gluten free, wheat free, dairy free, egg free, nut free, peanut free and suitable for vegans too!

What’s more it takes 15 minutes to prepare and 25 minutes to bake. Whip up a batch on a Sunday and you have breakfast for a week!

Sorted.

Banana Breakfast Muffins – Gluten Free, Nut Free & Vegan

Makes 6-8 muffins

Easy peasy!

Prep time: 15 minutes

Bake Time: 30 minutes

Ingredients:

  • 150g GF self raising flour or (100g rice flour 50g coconut flour 0.5 tsp gf baking powder 0.25 tsp bicarbonate of soda)
  • 75g demerara sugar
  • 0.5 tsp ground cinnamon
  • 0.5tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 75ml light olive oil
  • 1 tbsp white wine/cider vinegar
  • 100ml 50ml water
  • 2 ripe bananas, mashed (approx 200g without skins)
  • 50g GF oats

Method:

Preheat your oven to 150C and line you muffin tin with 10 muffin cases.

In a mixing bowl add in your gluten free self raising flour or flour mix, sugar and ground spices. Mix until evenly incorporated.

In a jug mix the oil, vinegar and half the water. Add to the dry ingredients and mix.

Add in the banana and stir until evenly mixed. Now add in the gluten free oats and mix.

Pour in the last of the water and mix until you have a slightly looser cake mix.

Now use a table spoon to evenly divide the mix between your 10 muffin cases.

Pop into the middle shelf of your oven and cook for 30 minutes.

Once golden brown, take out and place on a cooling rack until warm to touch.

Serve with your favourite jam or grab-and-go!

This recipe is linked up with #freefromfridays over on the Free From Farmhouse Blog.

FreeFromFarmhouse

Gluten Free and Dairy Free Spiced Apple Cake

Gluten Free and Dairy Free Spiced Apple Cake

A perfect cake for summer, spring autumn or winter! This apple cake can hit the spot.

Use up all the autumn apples, warm yourself in with this warming and so more-ish apple cake! Enjoy with a cup of tea,  or serve with a dollop of dairy free ice cream for dessert. This cake always goes down a treat.

The best bit about this cake is that it is not only super delicious, it is super easy AND free from gluten, wheat, nuts, peanuts, dairy and soya!

Check out our “how to” video below >>

Gluten Free and Dairy Free Apple Cake

Ingredients:

  • 450g chopped fresh apple
  • 15g dark muscavodo sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp mixed spice
  • 4 medium free range eggs
  • 100g brown sugar
  • 125ml light olive oil
  • 2 tsp gluten free baking powder
  • 150g coconut flour
  • 300g plain gluten free flour (or my mix is: 150g tapioca flour + 50g ground rice + 100g rice flour)
  • 100g grated apple
  • 100g grated carrot
  • 100ml water
  • 1 tbsp apple cider vinegar
  • 150g small stewed apple chunks
  • 75g gluten free oats

Method:

  1. Preheat your oven to 150C fan. Grease and line a round 8” loose bottomed cake tin.
  2. In a mixing bowl add the 450g fresh apple, 15g sugar, all the ground spices and stir to combine. Set aside.
  3. In another mixing bowl, whisk together the eggs, oil and sugar until frothy.
  4. Mix your gluten free flours and baking powder together, then a spoonful or two at a time whisk the flour into your eggy mix until all the flour has been used up.
  5. Next add in your grated carrot and apple and mix together. Whisk in the vinegar and water until evenly incorporated.
  6. Now stir in the stewed apple and gluten free oats until evenly mixed.
  7. Now to put the cake together: Spread half the cake batter on the bottom of the cake tin. Use your hand to pat it down so that it is nice and flat. Then add half your spiced chopped apples. Use the rest of the batter to cover the apples. Pile the top the cake with the remainder of the spiced apples.
  8. Put the cake in the oven on a middle shelf and bake for 45 minutes until golden and a skewer comes out clean when poke into the middle of the cake.
  9. Leave to cool in its tin on a cooling rack. When it’s warm to touch gently lift out of its tin.
  10. Serve with dairy free ice cream or dairy free pouring cream.

 

Gluten Free Vegan Christmas Cake Recipe – Nut Free, Egg Free, Dairy Free!

Gluten Free Vegan Christmas Cake Recipe – Nut Free, Egg Free, Dairy Free!

Gluten Free Vegan Christmas Cake Recipe fruit cake dairy free nut free egg free

We’re sorry, it’s not quite christmas yet but we’re not sorry that it’s time to get one little, absolutely luxurious treat ready…Gluten Free Vegan Christmas Cake!

Yes that’s right, it is time to douce your dried fruits in copious amounts of brandy and bake a sweet allergy safe treat for Christmas! This particular recipe will show you how to create a decadently rich fruit cake. It is so simple, and the secret is that you make it well in advance, so that it has 3-4 months to mature.

What is most marvellous about this rich fruit cake is the fact that it is free from:

  • Nuts
  • Peanuts
  • Gluten
  • Wheat
  • Egg
  • Dairy
  • Soya
  • Suitable for coeliacs, vegetarians and vegans!

Christmas is all about celebrating with family and friends and we know that food is a big part. This recipe has the aim of being available and safe for everyone. (Non-allergy sufferers will not even know the difference!)

Gluten Free Vegan Christmas Cake Recipe fruit cake dairy free nut free egg free

Gluten Free Vegan Christmas Cake Recipe – Nut Free, Egg Free, Dairy Free!

Easy!

Slices: 10-20 (depends how big they are! But it is a rich fruit cake…)

Equipment:

  • 6” round heavy loose bottomed cake tin
  • Baking paper to completely line cake tin
  • Plain brown packing paper
  • Length of cotton string or twine more than double the circumference of the tin.
  • Small saucepan
  • Pastry brush

 

Ingredients:

Brandy Soaked Fruits:

  • 200g currents
  • 75g sultanas
  • 75g raisins
  • 40g glace cherries, quartered
  • 40g dried cranberries
  • 40g mixed peel
  • 50g dried apricots, chopped small
  • 45g brandy (plus more for feeding the cake once cooked)

For the cake:

  • 100g tapioca flour
  • 200g rice flour
  • 1/2 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp mixed spice
  • 110g dark brown sugar
  • 1 tbsp black treacle
  • 100g vegan margarine/100ml light olive oil
  • 1/2 lemon rind
  • 1/2 orange rind
  • 200ml coconut milk
  • 1 tsp gluten free baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tbsp white wine/cider vinegar

To decorate:

  • 2 tbsp apricot jam
  • 2 tbsp brandy
  • Dried and Glace Fruit (such as grace cherries, pineapple, apricot, orange slices, lemon slices etc)

 

Method:

  1. Brandy Soaked Fruits: Put all the dried fruits in a bowl with the brandy, cover and leave to soak overnight.
  2. The next day, preheat your oven to 140C. Grease and line the sides and bottom of a 6” round heavy loose bottom cake tin. Make sure the lined sides go up a couple inches past the top of the tin. You will also need a double thickness of brown paper and some cotton twine to tie around the outside of the cake tin and some baking paper folded in half and with a 50p piece size whole in the middle. (Why? The brown paper and baking paper covering is to stop the fruit cake from burning or becoming dry during its long baking time)
  3. In a mixing bowl add all the dry ingredients and mix until well incorporated. Make a well in the centre, then add all the wet ingredients. Beat until the cake batter is evenly mixed.
  4. Now add the brandy soaked fruit to the cake batter and mix until evenly distributed.
  5. Spoon the fruit cake batter into the cake tin and smooth the top, making it slope inwards slightly so that the cake will rise evenly.
  6. Now wrap the brown paper around the outside of the cake tin. Make sure that it covers the extra high baking paper used to line the cake tin. Use the twine to wrap around the brown paper covered tin and tie to hole in place. Now cover the top with the baking paper; make sure the hole is over the centre of the cake and that it is tucked into place.
  7. Put the cake on a shelf near the bottom of the oven and bake for 4 hours. (A Quick Tip: In a fan oven, sometimes the top baking paper cover can fly off. Use an extra oven shelf to hold it in place by positioning it above the cake so that it can hold the baking paper cover down.
  8. After 4 hours, check the cake is done by using a knife to pierce the centre of the cake. If the blade comes out clean the cake is cooked. If not, put back into the oven for another 20-30 minutes.
  9. Once cooked, take out of the oven and leave to cool in it’s tin until warm to touch. Once warm to touch, take the cake out of the tin and cool on a wire rack. *Leave the baking paper on the cake, this will help keep the cake moist over the coming months until Christmas.*
  10. Once the cake has cooled, use a kebab skewer to pierce holes in the the top of the cake. Now pour 2 tables spoons of brandy onto the cake. Let the brandy soak in. Once soaked in wrap the cake in baking paper paper, then foil and then cling film. Keep in a cool, dry and dark place, like the back of a cupboard.
  11. Every 2 weeks, feed your Christmas cake with a tablespoon of brandy until you are ready to serve the cake at Christmas!
  12. To decorate: You can decorate 2-4 weeks in advance if you would like. First make up the apricot glaze. Take a small saucepan, add the apricot jam and brandy and gently heat. While heating, stir until evenly mixed. Heat for approx 3 minutes, you don’t want to burn off the alcohol as this is what preserves the fruit cake.
  13. Take the baking paper from the sides of the cake and using a pastry brush, brush apricot glaze all over the top and the sides of the fruit cake. Now decorate the top of the cake with your dried and glace fruit. For any unglazed fruit, use your brush to cover with apricot glaze. This will make it all shiny!
  14. To store your cake for Christmas Day, wrap in cling film and put in a cool dry place away from sunlight. You might also want to put it in a cake box, just to make sure no one gets at it before Christmas!
  15. To serve, simply unwrap from the cling film and put on a presentation plate.

 

 

Gluten Free Vegan Christmas Cake Recipe fruit cake dairy free nut free egg free

Serve up with some vegan brandy cream, ice cream or custard! Yum! I can’t wait for Christmas!

Gluten Free Vegan Christmas Cake Recipe fruit cake dairy free nut free egg free

How do you make you Christmas Cake? Share your tips and tricks by leaving a note in the comments below!