I love Christmas baking, and this year I've started earlier than usual because there are just so many things I want to make! My Spiced Christmas Cake is made using my Spiced Caramel Cake recipe, with a few tweaks to make it a little more festive. It's a lovely recipe that suits a range of purposes, and can be made in advance and frozen. Make a naked cake like mine, or use the recipe for muffins, a slab cake or whatever decorative creation you have in mind!
Spiced Christmas Cake
Ingredients for the cake
- 475g self-raising flour
- 275g caster sugar
- 1 tsp baking powder
- 1/4 tsp ground cardamom
- 1/2 tsp all spice
- 1 tsp ground ginger
- 1 tbs ground cinnamon
- 200ml soy milk
- 100ml vegetable oil
- 1 tbs golden syrup
- 2 earl grey teabags soaked in 150ml boiling water
Ingredients for the icing
- 170ml aquafaba (tinned chickpea brine)
- 220g caster sugar
- 80ml water
- 440g vegan butter
- 1 tsp vanilla essence
- 2 tbs golden syrup
Ingredients for the decorations
- Rosemary sprigs, to taste
- Dried cranberries, to taste
- Candy canes, to taste
- Gingerbread people: find my recipe here
Instructions for the cake
- Preheat oven to approximately 180 degrees Celsius and grease and line a 7 x 4 inch cake tin with vegan butter and baking paper.
- Combine dry ingredients into a large bowl and mix until well combined.
- In a large jug, combine remaining ingredients.
- Slowly pour wet ingredients onto dry ingredients, folding mixture carefully. Mix until just combined.
- Pour into prepared tin and bake for approximately 1 hour, or until an inserted skewer comes out clean.
- Set aside to cool completely.
- Once cool, trim the top to make it even. Then, slice into four equal sections.
Instructions for the icing
- Place aquafaba into a stand mixer fitted with a whisk attachment or in a large bowl with a handheld mixer ready.
- Beat on medium until thick and foamy to soft peaks.
- Meanwhile, heat sugar and water, mixing only to ensure the sugar is fully incorporated.
- Once it reaches 115 degrees (use a kitchen thermometer to keep track), pour onto aquafaba and continue to whisk for five minutes. The mixture should become thick, glossy and stiff.
- Place the bowl into the fridge until it's cool to the touch.
- Place the bowl back and change to the paddle attachment. Beat on a medium speed.
- Slowly add butter, waiting until each section is incorporated before adding more. The mixture may look like it has curdled but keep beating; eventually it will come together.
- Place into an icing bag if desired or leave in the bowl ready to use. You can also place into the fridge if you're not using it straight away.
- To assemble, place one part of the cake on a cake board and pipe icing onto first section.
- Top with the next layer of cake and repeat until you've used them all. You should still have 1/3 of the icing remaining.
- Place remaining icing onto the cake, then spread over the top and sides of the cake, or decorate as desired.
Instructions for the decorations
- Top the cake with decorations and place in the fridge until 1 hour before serving.