Several years ago the owner of one of the shops we supply gave us this recipe for a healthy, sugar-free, vegan Christmas cake which we have enjoyed every year since then. It is easy to make and tastes delicious. Makes 1 large cake (2 kg)
Ingredients
- 150g natural currants
- 200g natural sultanas
- 200g dried apricots
- 1 cup wholemeal flour
- 1 cup wholemeal self-raising flour
- 200g sun-dried pitted dates, diced
- 200g dehydrated pineapple pieces
- 2 cups pure water
- 3/4 cup coconut oil (either virgin or tasteless)
- 2 large very ripe bananas
- 1/4 cup chopped almond kernels
- Whole or halved blanched almonds or pecan halves for decorating the top
Instructions
- Pre-soak the currants, sultanas, and apricots in the water for at least two hours.
- Preheat oven to 135ºC (275ºF)
- In a large mixing bowl, mix the flours with the dates, pineapple and chopped almonds.
- Drain the excess water from the pre-soaked fruit; retain 3/4 cup for use.
- Add the pre-soaked fruit to the mixture in the mixing bowl.
- Blend together the water, oil and bananas until smooth (half full speed for a quarter of a minute).
- Pour the blended liquid into the mixing bowl with the fruit and flour and thoroughly mix in.
- Brush a little oil over the inside surfaces of a 20~cm-square cake tin (or line with baking paper).
- Pack the mixture into the tin, ensuring that no air pockets remain.
- Decorate the top of the mixture with the the almonds or pecans.
- Lightly brush a little oil over top of mixture.
- Cover top with baking paper.
- Bake in the oven until cooked through (about 2 to 3 hours, depending on depth of tin - test with a skewer).
