Vegan Christmas Fruit Cake (with Flaxseed as an Egg Substitute)


Flaxseed eggs (Mix and let rest for 15 minutes)
  2 tbsp ground flaxseeds
  6 tbsp water
Dry ingredients:
  500 g of mixed dried fruit
  60 g of chopped dried apricots
  2 tsp of cinnamon
  1 can of crushed pineapple in juice
  120 ml of orange juice
  460 g of all-purpose flour
  2 tsp baking powder



Line baking tin with parchment paper. Preheat oven to 150°C.


Place the dried fruit, pineapple, orange juice and spices in a large pot. Bring to slow boil and continue stirring. Simmer until mixture softens and caramelises.


Mix flour and baking powder together in a large bowl. Add flaxseed eggs and fruit mixture to bowl and mix thoroughly.


Pour batter into baking dish and spread evenly. Bake for 1 hour until a skewer comes out clean.


Let the cake cool or chill in fridge until serving time.