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| A lovely, lighter vegan alternative to traditional rich and heavy Christmas fruit cake – but still full of Christmassy flavours like cranberries, orange, walnuts and spices. Another easy but delicious recipe from Carol Kearns of The Art of Baking blog. |
The recipe uses camelina seeds in place of eggs so it's suitable for vegans, while the use of sunflower oil and mashed bananas gives the cake a wonderfully moist texture.
As well as being delicious, this recipe is supremely easy to make. I’m a huge fan of baking cakes in a loaf tin as they cook more evenly than using a square or round cake tin (no overcooked edges while the middle stubbornly refuses to cook).
The baked cake keeps well in an airtight container (indeed, it gets better and better) or it can be made ahead and frozen until needed.
Makes 8 to 10 slices
Ingredients
You will need
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Method
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* You can replace the orange juice in the recipe with 4 tablespoons of a vegan friendly orange liqueur such as Cointreau (and use the remaining orange in a fruit salad!).
A vibrant salad pairing earthy spelt and tender split green peas with sweet, caramelised roasted beetroot and a smoky, crunchy topping, from chef and author David Bez of Salad Pride. David is sharing a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds as part of a five-day takeover - showing how simple salads can be full of flavour.
A warm salad combining rich smoked quinoa and deeply savoury carlin peas with jammy roasted tomatoes from chef and author David Bez of Salad Pride. David is sharing a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds as part of a five-day takeover - showing how simple salads can be full of flavour.
