Raw Vegan Christmas Cake

Written By Renae Scott

This remains one of my personal favourites that I make every year, and to be honest it is mainly for me. And I love it, the spice flavours, and, it lasts a couple of weeks in the fridge so for the next week or so I have my afternoon cuppa treat. I hope you enjoy it as much as I do.

  • 2 tsp Coconut or Macadamia Oil

  • 1 Large Orange

  • 4 tbsp Brandy , or strong black chai tea

  • 8 Medjool Dates , pitted

  • 100 grams Macadamias

  • 200 grams Almonds

  • 100 grams Walnuts

  • 250 grams Dried Figs

  • 100 grams Dried Cranberries

  • 250 grams Raisins

  • 250 grams Sultanas

  • 1 tsp Ground Cinnamon

  • 1 tsp Ground Allspice

  • 1 tsp Ground Ginger

  • Extra Almonds or Macadamias for Decoration

Brush a 20cm springform tin with a little coconut or macadamia oil.

  • Finely grate the zest of the orange and then juice it.

  • Combine the orange zest and juice with the brandy and dates. Set aside while preparing the rest of the cake.

  • Place macadamias, almonds and walnuts in a food processor. Pulse until quite finely chopped but with still with some small pieces. Set the nuts aside.

  • Put the dates, their soaking liquid, all of the other dried fruits and spices into the food processor and process until they are crumb-sized pieces but not a paste. Blend in the ground nuts until combined.

  • Press the mixture into the cake tin, decorate the top with the extra nuts and place into the fridge to set for at least an hour or overnight.

  • Cut the cake with a wet sharp knife to serve. The cake lasts for at least 3 weeks covered in the fridge.

This recipe is from the Health Emporium in Bondi, another favourite go to place of mine in Bondi, always providing inspiration for N&B.

Renae Scott
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