Fruit Cake - Vegan
Fruit Cake - Vegan
Fruit Cake - Vegan

Serves 4-6
Preparation: 15 mins
Cooking Time: 1 hour
Total Time: 4 hours

Spicy protein cake, grain free and vegan.   Best eaten when completely cooled, wrap and keep in the fridge.  Delicious with the addition of butter and honey for extra indulgence!   Guest Recipe courtesy of The Natural Life Shop in Cranleigh, Surrey.    Best prepared the day before!


Ingredients

300g sultanas (or mixed fruit)

4 tablespoons brandy (*Optional)

300g Chickpea flour

180ml of oil (rapeseed, sunflower)

4 teaspoons of dried ginger

2 teaspoons of ground cinnamom

1 level teaspoon of baking powder

4 medium carrots, grated

100g of nuts (walnuts or pecans work well) *Optional




AND THIS IS WHAT YOU DO.....

  1. Pre-heat your oven at 160C.

  2. Soak the sultanas in sufficient boiling water to cover them.    Add the ginger and cinnamom plus any other spices you like, nutmeg, allspice etc

  3. Leave to stand FOR TWO HOURS

  4. Grate carrots, add the soaked fruit and liquid, (plus brandy, if using) plus the oil.   Stir well.

  5. Add the nuts

  6. Sift and add the baking powder and chickpea flour.    Mix thoroughly.

  7. Put in a 2lb loaf tin and cook at 160C for 15 minutes.   Reduce temperature to 130C for one hour (I had to cook for a further 15 minutes after that before a sharp knife came out clean).

  8. Leave to cool then wrap.   Keeps well in the fridge.



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