20 minutes preparation 1 hour 45 minutes cooking time

Makes 1 circle cake (I used a 19.5cm pan)

Ingredients

  • 500grms of mixed dried fruit of choice

  • 8 Dates chopped up

  • 1 Cup freshly brewed coffee

  • 1-2 tsp brandy essence or vanilla extract

  • 2 Cups wholegrain self-rising flour of choice (I use whole-wheat)

  • 1 ½ tsp bi-carb soda

  • 2 ½ tsp mixed spice

  • ½ Cup cocoa powder

  • 4 Tbsp. raw granulated sugar of your choice

  • 1 Cup Almond Milk (or non-dairy alternative)

  • 1 ½ Cup mashed banana

  • 1 Cup of walnuts

Decoration for Serving (Optional)

  • Rice malt syrup & warm water 50/50 mix

  • Blanched almond halves

  • Pepitas

  • Dried Cranberries

Method

  1. Soak dried fruit and dates in coffee and brandy liquor for 10 minutes to 2 hours.

  2. Line a 19-21cm round spring cake pan with baking paper on bottom and sides.

  3. Heat oven to 150c (300f)

  4. Sift flour, bi-carb, mixed spice and cocoa powder into a bowl. Make sure all lumps have been passed through then add wheat husks that have been left in the sifter back into the bowl. Add sugar and stir to combine with a spoon.

  5. Blend banana and almond milk in a food processor until you get a smooth consistency.

  6. Optional: Drain liquid from dried fruit and pour the liquid into the processor (or you can just add it all at the end).

  7. Mix dry ingredients into blender and process until mixed together.

  8. Take blade out of processor; add dried fruit and walnuts and mix by hand until combined.

  9. Pour into prepared baking tin, smooth over top or tap down to make cake more even.

  10. Cook in fan forced oven, bottom element only if you have the choice, for 1 ½ - 2 hours (mine cooked for 1 ¾ hours. Keep a close eye on it; you don’t want it to burn!

  11. Once cooked remove from oven and let stand in pan for at least 10 minutes. Remove from pan and let cool on rack.

  12. To decorate mix liquid sweetener of choice with a little warm water and glaze top of cake. (You can do this while still in pan if you like) Then add pepitas, cranberries and almonds on top.

  13. Keep cake in a container for up to 4-5 days.

Chocolate Christmas Cake

Sarah Eve Matthews  ©2018