Vegan Christmas Cake with Lingonberry Foam
This Vegan Christmas Cake with Lingonberry Foam is a festive delight that will brighten your holiday table. Infused with a rich blend of dried fruits and nuts, and soaked in your choice of rum or brandy, this cake brings a traditional touch with a vegan twist. Topped with a unique lingonberry foam, it combines the tartness of lingonberries with the creamy sweetness of plant-based whipped cream. Each slice of this luscious cake is a celebration of flavors, making it a perfect vegan centerpiece for your Christmas festivities. Enjoy a slice and let the vibrant layers of taste and texture make your holiday season exceptionally merry and bright!
Servings: 10 slices
NB! Requires overnight prep!
Ingredients:
- 1 ½ cups (300g) raisins
- ½ cup (100g) dried cherries
- ½ cup (50g) chopped almonds
- Finely grated zest of 1 large orange
- Finely grated zest of 1 large lemon
- ½ cup (100ml) rum or brandy (plus extra for feeding)
- ¼ cup (30g) dried cranberries
- ¼ cup (30g) dried blueberries
- ¾ cup (175g) vegan butter
- ¾ cup (130g) brown sugar
- 1/8 cup (30g) molasses
- 2 ¾ cups (350g) plain flour
- 1/3 cup (40g) almond flour
- ¾ tsp baking soda
- 1 tsp mixed spice (i.e., pie spice)
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup (120ml) plant-based milk (e.g., almond, soy)
- 2 tbsp lemon juice
For the Lingonberry Foam:
- 1 ¾ cups (200g) plant-based whipping cream
- 2 tbsp LOOV Organic Lingonberry Powder
- 1 tbsp powdered sugar
Method:
- Mix the raisins, cherries, chopped almonds, lemon and orange zest in a large bowl, add the rum or brandy, stir well, cover, and leave overnight.
- The following day, preheat the oven to 285°F (140°C). Grease a deep 8” (20cm) round cake tin and line it with a double layer of parchment paper.
- In a large bowl, whisk together the vegan butter and brown sugar until creamy, then mix in the molasses.
- In a separate bowl, sift together the plain flour, almond flour, baking soda, and spices. Gradually add the dry ingredients to the butter mixture alternately with the milk and lemon juice, stirring until just combined. The batter should be very thick.
- Fold in the brandy-soaked dried fruits along with any leftover liquid, and dried cranberries and blueberries. Scrape the batter into the prepared tin and use a spatula to spread evenly.
- Bake for 60 – 90 minutes, or until a skewer inserted into the center comes out clean. Leave the cake in the tin to cool completely, then turn it out and brush all over with additional rum or brandy.
- For the foam, blend together the whipping cream, powdered sugar, and lingonberry powder until smooth. Cover the cake with the foam and sprinkle with some dried lingonberries.
