Vegan Christmas cake cook along. Stage 2 (gluten-free)

8 Oct

Christmas cake Stage 2

You will need:

225g vegan butter

225g dark brown sugar

1 teaspoon vanilla essence

6 tablespoon chia seeds

275g gluten free flour (doves flour is great)

50ml brandy/whiskey

soaked dried fruit (from stage 1 – see previous post)

Method

Cream the sugar, vegan butter and vanilla, until sugar is almost dissolved.

Mix flour and chia seeds together.

Add flour to the butter mix. Scraping the bowl down half way trough the mixing, add brandy

Add soaked dry fruit and mix slowly incorporating all the butter/flour mixture. Let stand while you prepare the cake tin.

Per-heat the oven to 180c

Line and lightly grease a round spring form 10″ cake tine

When line and lightly greased, pour in cake batter.

Cook in the oven on the middle shelf for 45-60 min check after 45 min in the center, that a knife comes out clean. Depending on your oven it may take a little longer

When cooled (cooled in the tin) and let it sit for 1-2 day, cover with a towel and put in a press or a bread bin

After 1-2 days cover the cake with some brandy (25-50 ml every 2-3 week) and keep in a air tight container.

Tips

You could use an old chocolate rose tin  for storage

Dove’s flour  is amazing for baking and holds it shape very well. Dove is the one I used in this recipe.

Caution – don’t over bake this cake it will have an gel like texture instead of cake like texture. due to the combination of chia seed and GF flour

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7 Responses to “Vegan Christmas cake cook along. Stage 2 (gluten-free)”

  1. viv October 8, 2013 at 10:35 pm #

    Looks fab !! Will you be doing other vegan xmas recipes. I’d love to try a vegan pudding !! Cake might be a bit much for 2 people. I’d be eating it until May 🙂

    • Dee October 8, 2013 at 10:46 pm #

      Well i was thinking of making mince pies (my favourite ) i won’t promise but I’ll try. If you have any idea just let me know – Eoin

      • Viv October 10, 2013 at 3:58 pm #

        Super, thanks eoin. Excited to see what you come up with.

      • Dee October 10, 2013 at 6:39 pm #

        No problem ! -Eoin

  2. Lucy November 2, 2013 at 12:29 am #

    I’d love to try this recipe this year 🙂
    Are the chia seeds used because of the gluten-free flour, or are they more of an egg replacement? If I used wheat flour instead, would I still have to include chia seeds?

    • Dee November 2, 2013 at 12:39 am #

      The chia is an egg replacer. Yes if ur use regular flour with will still need to chia or some other egg replacer

    • Dee November 2, 2013 at 12:40 am #

      Hope that was helpful-eoin

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