Vegan Christmas Cake

by Edward Daniel

Vegan Christmas Cake made with Cherries and Pears came about because I was asked to undertaken more desserts and cakes following a recent survey. What I love is the Cherries and Pears give this dish a really fruity decadence. This is a special cake I bake for Christmas and is a great way to celebrate over the holidays.

What to do next

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1kg Cherry and Pear Mincemeat – see recipe -
  • 300g “00” doppio flour
  • 4tbs flaxseed, ground
  • 50g almonds, ground
  • 1tbs treacle
  • 1tsp vanilla extract
  • 1tsp almond extract
  • 1tsp rock salt
  • 200g coconut oil, melted


  1. Preheat the oven to 170 degrees.
  2. Place mincemeat, flour, flaxseed, and almonds in a food mixer and using a dough hook combine.
  3. Add in the treacle, vanilla and almond extracts, and salt.
  4. Fold in the coconut oil. Continuing whizzing.
  5. Line a 9 inch circular cake tin with some olive oil. Place parchment paper round the tin so that it covers the edges.
  6. Fold in the dough mixture into the tin. Cover with aluminium foil for about 1 hour. Remove the foil and continue baking for a further 30 minutes. The cake is baked once a skewer placed into it comes out clean.
  7. Remove from the oven and allow to cool. Place into a tin and allow the flavours to mellow. Leave the cake to mature over a couple of weeks in a sealed container or alternatively, serve as necessary.


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