Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Swoonuts are a firm favourite in our household and are without a doubt the Swoon Food recipe I make most often! 

If you don’t know what a swoonut is yet, the short definition is: a baked cake donut that’s dairy, gluten and refined sugar free.

Swoonuts have a lovely, melt-in-your mouth, cake-like texture and won’t go stale by the end of the day.  They must also have a delicious flavour that glaze and toppings merely enhance, and if you choose to add any glaze or topping, it must also be applied generously.

Basically, swoonuts are everything a good donut should be, and proudly sit on the healthy side of the donut scale!

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

With Christmas approaching, I wanted to create a swoonut that embodied all the nostalgic flavours we associate with this time of year.

I thought about the spices and flavours found in traditional Christmas cake and Christmas spice cookies and came up with a delicious combination of cinnamon, ginger, nutmeg, cloves and cardamom, with a hint of orange and raw cacao.

For the glaze I used the beautifully fragrant combination of cinnamon and orange, with a little coconut oil for setting. The glaze has a lovely gloss to it and really doesn’t need any further toppings, but if you can’t help yourself then coconut flakes, pomegranate or freeze dried raspberries would all go nicely.

Christmas Spice Swoonuts with Cinnamon & Orange Glaze
Christmas Spice Swoonuts with Cinnamon & Orange Glaze

If you make these Christmas spice swoonuts, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

Christmas Spice Swoonuts with Cinnamon & Orange Glaze

Makes: 12 donuts
Prep time: 20 minutes Bake time: 10 minutes

Dry Ingredients 

50g rice flour
50g buckwheat flour
50g coconut flour
50g ground almonds
50g coconut sugar
1 Tbsp raw cacao
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp cardamom
1/4 tsp nutmeg, ground or freshly grated
1/4 tsp cloves
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink Himalayan salt

Wet Ingredients
2 eggs
100g coconut yoghurt
250 orange juice
3 Tbsp rice syrup, raw honey or pure maple syrup
3 Tbsp coconut oil, melted

Chocolate Glaze
1/4 cup raw cashews
1/4 cup coconut milk
1 Tbsp pure maple syrup, rice syrup or raw honey
1/4 cup coconut oil, melted
pinch pink Himalayan salt
1 Tbsp raw cacao powder

Cinnamon Orange Glaze
1 Tbsp orange juice
1 Tbsp pure maple syrup
1 Tbsp coconut oil, melted
2 Tbsp cashew butter
1 tsp cinnamon
pinch pink Himalayan salt

Topping Suggestions
Freeze dried raspberries/cherries/mandarin/strawberry/blueberries etc
Desiccated coconut
Coconut flakes

Preheat the oven to 180ºC fan bake. Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients except the coconut oil, into another bowl and whisk until combined.

Pour the wet ingredients into the dry and stir until evenly combined. Add the coconut oil and stir well to combine.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full.

Place the donut tray in the centre of the oven and bake for 8 to 10 minutes. The secret to a good baked donut is not over-baking them – you want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily, if not, try gently teasing the donut sides out while holding the tray upside down.

Allow the donuts to cool completely before drizzling with glaze and your choice of toppings.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the cinnamon orange glaze: place all the ingredients in a small bowl and stir well to combine. 

Christmas Spice Swoonuts with Cinnamon & Orange Glaze
Christmas Spice Swoonuts with Cinnamon & Orange Glaze
Red Velvet Swoonuts with Cashew Creme Frosting

Red Velvet Swoonuts with Cashew Creme Frosting

Red Velvet Swoonuts with Cashew Creme Frosting

 

Whoever came up with the phrase “too much of a good thing” obviously never tried a swoonut….and these red velvet swoonuts with cashew creme frosting are no exception.

Red velvet traditionally refers to a dark chocolate cake with a hint of red in the crumb. This is usually created with red food colouring, but some clever cookie started using dried beetroot instead. They also threw in some delicious spices like vanilla and cinnamon, and a new style of red velvet cake was born.

I created a red velvet latté blend in this style (you can find it here), which ended up being the inspiration for these swoonuts.

Truth be told, I made a batch of this red velvet blend but I used a different brand of beetroot powder. The result was, well, not good. The beetroot wasn’t finely ground enough, so when I made a red velvet latté, I ended up picking little bits of beetroot off my tongue.

Not delicious, or fun.

Red Velvet Swoonuts with Cashew Creme Frosting

 

Red Velvet Swoonuts with Cashew Creme Frosting

 

Needless to say, I put the remainder of that red velvet blend to use in a batch of chocolate swoonuts. They turned out so surprisingly well that I ended up making them a couple more times – just to be sure, of course.

Like the original spiced vanilla cake swoonuts, this red velvet version has a lovely soft, melt in your mouth texture with a subtle hint of spice. They can be whipped up in around 20 minutes, and best of all, they’re completely dairy, gluten and refined sugar free.

If you’re a red velvet purest then you’ll like yours topped with cream cheese frosting. As these swoonuts are dairy free, I’ve added a recipe for a cashew creme frosting that’s essentially a vegan version of the traditional frosting. Equally, these red velvet swoonuts are just as delicious when simply dipped in sugar! Enjoy.

 

Red Velvet Swoonuts with Cashew Creme Frosting

 

Red Velvet Swoonuts with Cashew Creme Frosting

Makes: 12 donuts
Prep time: 20 minutes Bake time: 10 minutes

Dry Ingredients 
50g rice or buckwheat flour
100g raw cacao powder
40g beetroot powder
50g ground almonds
75g coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg, ground or freshly grated
1 tsp vanilla powder
1/2 tsp pink Himalayan salt

Wet Ingredients
2 eggs
100g coconut yoghurt
200ml coconut or nut milk of choice
3 Tbsp rice syrup, raw honey or pure maple syrup
4 Tbsp coconut oil, melted
extra coconut oil for greasing

Cashew Creme Frosting (Optional)
1/4 cup cashew butter
3 Tbsp coconut oil
3 Tbsp pure maple syrup, rice syrup or raw honey
2 tsp lemon juice
1 tsp nutritional yeast
pinch pink Himalayan salt

Preheat the oven to 180ºC fan bake and lightly grease a donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Gently melt the coconut oil if solid.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until evenly combined, then add the coconut oil and mix to combine.

Drop spoonfuls of donut mixture into the prepared donut pan and spread evenly to fill the holes 3/4 full.

Place the donut tray in the centre of the oven and bake for 8 to 10 minutes, or until just cooked through. The secret to a good baked donut is not over-baking them. You want them to be just cooked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and knife inserted into the middle comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.

Allow the donuts to cool completely before either coating with granulated sugar or spreading with the cream cheese frosting.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the cashew creme frosting: place the coconut oil in a heatproof bowl set over a pan of steaming water with the heat turned off. When melted, remove the bowl from the heat. Add all the remaining ingredients to the bowl and stir until well combined. Alternatively, add them to a blender and blend until smooth.

 

Red Velvet Swoonuts with Cashew Creme Frosting

Red Velvet Swoonuts with Cashew Creme Frosting

Sticky Date Chocolate Brownies

Sticky Date Chocolate Brownies

Sticky Date Chocolate Brownies

 

These sticky date chocolate brownies are the love child of my ultimate sticky date pudding and my decadent dark chocolate brownies!

They’re super decadent and sticky, deliciously fudgey, rich and chocolatey. Delicious when eaten hot, straight from the oven, where they’ll remind you of a hot chocolate pudding, and when they sit at room temperature they take on a sticky quality which just gets better as time goes on!

When you bite into these sticky date chocolate brownies your tastebuds will do a little happy dance. Your mind will then ask “what is this luscious treat you’ve given me?! Is it a sticky date pudding or … chocolate brownie?!”. It will then force you to take another bite to try and figure it out…. or at least that’s what went on in my head.

 

Sticky Date Chocolate Brownies

 

Besides being the best love child brownies you’ll ever eat, these sticky date chocolate brownies are also dairy, grain and refined sugar free. They’re sweetened mainly with dates with a little rice syrup for good measure. They get their rich chocolate flavour from raw cacao powder, ground almonds replace conventional flour, and coconut oil replaces butter

They’re a breeze to make as most of it is done in a food processor. This is mainly to blend the soaked dates into a smooth paste, but if you don’t have a food processor or blender, or you prefer your dates chunky, then by all means simply use a bowl and stirring spoon.

Because these brownies are beautifully moist, they’re lovely eaten on their own. But, of course, feel free to add a dollop of your favourite yoghurt or ice cream, berries, caramel sauce, chocolate sauce, or whatever takes your fancy! Enjoy!

Sticky Date Chocolate Brownies

 

Sticky Date Chocolate Brownies

Makes: small 18 x 30cm brownie pan or approximately 12 generous pieces
Prep time: 15 minutes   Bake time: 35 minutes

1 cup (160g) dates, pitted
1 tsp baking soda
275ml boiling water
1/3 cup (70g) coconut oil, melted
1/3 cup (100g) rice syrup
1/2 tsp vanilla powder
1/4 tsp Himalayan pink salt
2 eggs
1 cup (100g) raw cacao powder
180g ground almonds
1/2 tsp ground cinnamon
1/2 tsp baking powder

Preheat the oven to 160ºC fan bake. Line a small brownie pan (18cm x 30cm or 20cm x 20cm) with baking paper.

Place the dates in a bowl with the baking soda and boiling water and leave to soak for 10 minutes.

Melt the coconut oil. Measure the dry ingredients (cacao, almonds, cinnamon and baking powder) into a bowl and stir to combine.

Place the date mixture into a food processor and blend until well combined and smooth. Add the melted coconut oil, rice syrup, vanilla, salt and eggs and pulse to combine. Add the dry ingredients and pulse until just combined.

Pour the brownie mixture into the lined pan and smooth the top with a spatula. Place the brownie into the centre of the oven to bake for approximately 25 to 30 minutes. The brownie is done when the top is set and a knife inserted into the centre comes out clean.

Remove from the oven and place on a wire rack to cool before removing from the tin and cutting into squares. Store the brownie in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.

This brownie is delicious eaten hot straight from the oven when it’s almost like a pudding. It’s also delicious at room temperature and gets stickier with time.

 

Sticky Date Chocolate Brownies

Chocolate Peanut Butter Swoonuts (Vegan)

Chocolate Peanut Butter Swoonuts (Vegan)

Chocolate Peanut Butter Swoonuts (Vegan)

Swoonuts [swoon-nuhts]

noun

  1. a small cake of sweetened dough, baked, typically shaped like a ring.
  2. a donut that is dairy, gluten/grain, and refined sugar free.
  3. the best doughnuts you’ll ever eat!

 

Now that you know the definition of a swoonut, I probably don’t need to do any further convincing of why you need to make them… amiright?!

I posted the original swoonut recipe, spiced vanilla cake donuts here, and followed them up with an even more lush chocolate version here. Both recipes are dairy free, gluten/grain free (depending on what flour you choose), and refined sugar free. However, they do contain eggs. So my next challenge was to create a swoonut that’s completely plant based.

I used my egg free ultimate peanut butter chocolate cake recipe for inspiration, with a few tweaks to get the melt-in-your-mouth swoonut texture. Peanut butter replaces the eggs and imparts a richness to these new swoonuts, with just a subtle hint of peanut butter flavour. If you can’t eat peanuts you could easily swap peanut butter for any nut butter – I think cashew butter would work really well too as it has a similar smooth texture.

 

Chocolate Peanut Butter Swoonuts (Vegan)

One of the tricks to getting the perfect texture for these swoonuts is to slightly under bake them. By that, I mean take them out of the oven when they’re just firm to touch and a knife comes out mostly clean. They will continue to cook for a 30 seconds or so once they’re out of the oven which will bring them to the perfect, melt-in-the-mouth texture. If you cook them too long they go a little hard and just aren’t as good. Use a timer when cooking them so you can check them at 8 minutes. They’ll likely need another minute or two depending on your oven, but probably not much more.

These peanut butter & chocolate swoonuts are delicious straight from the oven, no toppings required! If you do want to get a bit fancy you can dip them in powdered sugar (although I don’t recommend this for anyone keeping to a low/unrefined sugar diet) or you can coat them in chocolate glaze as per the recipe below.

I hope you love these plant based, peanut butter swoonuts, and if you make them, come back and tell me what you think in the comments below! Enjoy.

 

 

 

Chocolate Peanut Butter Swoonuts (Vegan)

 

Chocolate Peanut Butter Swoonuts (Vegan)

Makes: 12 donuts
Prep time: 20 minutes Bake time: 10 minutes

Dry Ingredients 
50g rice or buckwheat flour
50g raw cacao powder
50g coconut flour
50g ground almonds
75g coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg, ground or freshly grated
1 tsp cinnamon
1/2 tsp vanilla powder (optional)
1/2 tsp pink Himalayan salt

Wet Ingredients
125g peanut butter (ideally smooth)
100g coconut yoghurt
200ml coconut or nut milk of choice
3 Tbsp rice syrup, raw honey or pure maple syrup
3 Tbsp coconut oil, melted

Raw Chocolate Glaze (Optional)
1/4 cup raw cacao butter
1/4 cup coconut oil
1/4 cup pure maple syrup, rice syrup or raw honey
1/4 cup raw cacao powder
pinch pink Himalayan salt

Topping Suggestions
Raw cacao nibs
Freeze dried raspberries/cherries/mandarin/strawberry/blueberries etc
Desiccated coconut
Coconut flakes
Powdered coconut sugar

Preheat the oven to 170ºC fan bake. Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Gently melt the coconut oil if solid.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until evenly combined, then add the coconut oil and mix to combine.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full.

Place the donut tray in the centre of the oven and bake for 8 to 10 minutes. The secret to a good baked donut is not over-baking them. You want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.

Allow the donuts to cool completely before either coating with powdered sugar or dipping in the chocolate glaze and sprinkling with toppings.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the raw chocolate glaze: place the cacao butter and coconut oil in a heatproof bowl set over a pan of steaming water with the heat turned off. When melted, remove the bowl from the heat. Add the remaining ingredients and stir until well combined.

To dip the donuts in glaze: set a wire rack over a sheet of baking paper to catch the drips. Place the glaze in a small bowl and dip the smooth side of the donuts, then place on the wire rack. If using extra toppings sprinkle them over at this point. For an extra thick coat you can also double dip the donuts. Excess glaze caught on the baking paper can either be reused or turned into raw chocolate. Simply combine the leftover glaze then pour onto a lined tray and place in the freeze to set.

Note: due to the nature of this glaze, it won’t set hard on the swoonuts unless refrigerated. However, these swoonuts are best eaten at room temperature, so what’s a little sticky glaze between friends!

Chocolate Peanut Butter Swoonuts (Vegan)

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

 

It was my birthday last week and IF I’d made myself a birthday cake, it would have been these raw passionfruit cupcakes. Instead, we ended up eating out almost the entire week as we also had three other birthdays to celebrate, annnd I might have had the odd dessert or two. But now that all the celebrating is over it’s back to much healthier, low sugar, desserts like these here cupcakes.

Passionfruit is one of my all time favourite fruits. I would even go as far to say it’s my favourite…if it wasn’t for feijoa’s… and fresh raspberries. Of course, these are all very seasonal fruit so perhaps that’s why I love them so much. Nothing like a little scarcity to make the heart grow fonder.

 

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

 

These raw passionfruit cupcakes are the perfect combination of creamy cashews and tangy passionfruit, while the richness of the chocolate, brazil nut and coconut base provides a beautiful contrast.

If you don’t have passionfruit in season and you can’t get your hands on any frozen passionfruit pulp, you could substitute in raspberries for a similar tangy flavour.

Even though these cupcakes might look a little bit fancy, the recipe is truly quite simple. The frosting is simply chilled filling piped on top, so there are actually only two components you need to make: the chocolate base and the filling.

For decoration you can great creative and use a dusting of superfood powder such a pink pitaya, rose, blue pea or matcha. I’m loving the little white flowers from basil blossoms at the moment (plus we have a ginormous basil plant that’s gone to seed, providing me an endless supply!). But you could use any edible flowers that are available to you.

These raw cupcakes are perfect for a celebration or simply a nutrient dense little treat. If you make them I hope you love them too, and be sure to come back and tell me what you think! Enjoy.

 

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

 

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

Makes: 6 standard sized cupcakes
Prep time: 1 hour Soaking time: 2 to 4 hours Chill time: 2 to 3 hours

Chocolate Biscuit Base
1/2 cup desiccated coconut
1/2 cup raw brazil nuts
4 Tbsp raw cacao powder
1/2 tsp vanilla powder or essence
pinch pink Himalayan salt
5 medjool dates, pits removed
1 Tbsp coconut oil

Passionfruit Cheesecake Filling & Frosting
2 cups cashews, soaked
1 cup passionfruit pulp (fresh or frozen – approx. 12 fresh passionfruit)
1/2 cup coconut milk (or nut milk of choice)
1/3 cup rice syrup (or pure maple syrup)
2 Tbsp lemon juice
pinch Himalayan pink salt
1/2 cup coconut oil
2  tsp pink pitaya powder (dragon fruit) to colour the frosting

Decoration
Superfood powders e.g. pitaya, rose, beetroot, blue pea, matcha
Freeze dried fruits e.g. mandarin, lychee, raspberries
Edible flowers e.g. viola, pansy, lavender, chive blossom, basil blossom, rose petals

Prep Ahead: Soak the cashews for the passionfruit frosting by placing them in a bowl, cover with filtered water and leave to stand for 2 to 4 hours. Drain off the water and rinse well. This can be done ahead of time and the cashews stored in the fridge for up 2 days until needed.

Biscuit Base: Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn’t go above 46ºC and remains in it’s raw state). Place the desiccated coconut, brazil nuts, raw cacao, vanilla and salt into a food processor and blend until the mixture resembles crumbs. Add the dates (ensuring pits removed) and blend until well combined. Add the melted coconut oil with the motor is running. Press the base mixture evenly into either a 6 hole silicone cupcake mould, or 6 cling film lined holes of a standard cupcake tin. Place in the fridge for at least half an hour to firm up.

Filling/Frosting: Gently melt the coconut oil using the method above. Place the soaked and drained cashews into a high speed blender with the passionfruit, coconut milk, rice syrup, lemon juice and salt. Blend until super smooth and creamy. Add the melted coconut oil gradually through the top of the blender with the motor running until well combined and smooth. Pour half the mixture onto the prepared bases and return to the freezer to set.

Add the pink pitaya powder to the remainder of the filling mix until you reach your desired frosting colour. Transfer this frosting to a bowl and place into the fridge or freezer to firm up. You’re looking for a thick consistency that holds it’s shape when piped.

Dust the tops of the cupcakes with a superfood powder of your choice if desired (I used misty day plant potions pretty brew which is a rose based powder). Transfer the frosting to a piping bag with a fluted nozzle and pipe pretty swirls on top.

Decorate: Finish off by dusting with extra superfood powder, freeze dried fruits and edible flowers if desired.

These raw passionfruit cupcakes will keep in a sealed contained in the fridge for up to 5 days, or in the freezer for one month.

 

 

 

 

Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

Last Minute Christmas Cake with Eggnog Frosting

Last Minute Christmas Cake with Eggnog Frosting

Last Minute Christmas Cake with Eggnog Frosting

 

I know not everyone’s a fan fruit cake so for those that aren’t you might like to check out my Belgium slice or Strawberry tart instead, but for those that are, this last minute Christmas cake with eggnog frosting is going to wow your pants off!

Not only is this traditional fruit cake super quick and easy to make, there’s also no need to drip feed it liquor over the following weeks to ensure it stays nice and moist. No siree. This Christmas cake has the moisture (and liquor, if that’s your thing) baked right into it!

How you may ask? Well we get a bit clever with the fruit. Instead of soaking it in rum or brandy for a few weeks beforehand, in this recipe we use heat to speed up the process. Simply combine dried fruits such as dates, blueberries, cranberries, dark cherries and sultanas with a little lemon juice and zest, gently heat, add rum or brandy and leave to macerate a few hours or overnight. The heat allows the dried fruit to soak up the liquid much faster and produces very lush and moist result.

The second reason why this cake is so unbelievably good is it’s dairy and grain free, and very low in added sugars. Of course being made of almost 70% dried fruit this cake could never be completely sugar free, but it’s still much lower than your standard fruit cake. I’ve also kept the quantity of this recipe on the small side so it perfectly fits into a 6 inch cake tin. This means you’ll have just enough to keep everybody happy at Christmas, but you won’t have that Christmas cake lingering in the cake tins for weeks afterwards.

Whether you add the eggnog frosting or not is entirely up to you. I created the frosting as a healthier, lower sugar alternative to the fondant icing traditionally used on Christmas cakes. Store bought fondant is typically full of sugar, hydrogenated fats, additives and preservatives and just adds empty calories. In contrast, my eggnog frosting is made from a cashew base, is gently spiced with fresh nutmeg, cloves and cinnamon, and for the eggnog traditionalists out there a splash of rum.

If you’re making this cake in warm weather then it’s best stored in the fridge once iced. Alternatively, if eggnog isn’t your thing or it all sounds like one step too far, simply keep the cake in it’s natural state or add a handful of whole almonds to the top before cooking. Merry Christmas!

If you make this Last Minute Christmas Cake I’d love to hear what you think!
Leave a message in the comments below, and if you share any of your creations on social media be sure to tag me
@swoon.food or #swoonfood so I can come and admire them.

 

Last Minute Christmas Cake with Eggnog Frosting

 

Last Minute Christmas Cake with Eggnog Frosting

Makes: 1 small 6″ cake
Prep time: 30 minutes Bake time: 1 1/2 – 2 hours

Cake
380g dried fruit e.g. dates, cherries, blueberries, cranberries, sultanas
2 lemons, zest and juice
2 Tbsp rum or brandy, optional
80g coconut oil, softened
50g coconut sugar
50g rice syrup
2 eggs, room temperature
100g ground almonds
1 tsp mixed spice
1 tsp cinnamon

Eggnog Frosting
1/3 cup cashew butter
1/3 cup coconut oil, melted
2Tbsp pure maple syrup
1 Tbsp rum or brandy, optional
1/2 fresh nutmeg, grated
pinch ground cloves
pinch ground cinnamon

Decorations
Whole almonds
Freshly ground nutmeg
Christmas ribbons

To make the cake: Place the dried fruit, lemon juice and zest into a small pan set over medium heat and bring to the boil. Turn off the heat as soon as it boils, add the rum or brandy if using, stir well then place the lid on and leave to stand at room temperature for a minimum of 2 hours or ideally overnight.

Prepare a 6 inch cake tin by lining the base and sides with baking paper. Preheat the oven to 160ºC fan bake and get the eggs out of the fridge to allow them to come to room temperature. The eggs need to be at room temperature so they don’t cause the coconut oil to set and the mix to curdle when added. Cracking them out of their shells into a bowl speeds up the warming process.

Place the softened coconut oil, coconut sugar and rice syrup into a mixing bowl and beat with an electric beater until well combined and creamy. Add the eggs and mix well to combine. Stir in the ground almonds and spices.

Place one third of the fruit mixture into a food processor and blend until smooth. Add the blended fruit to the cake mixture and mix well, then add the remainder of the fruit. Pour the mixture into the prepared cake tin and smooth the top. If you’re forgoing the eggnog frosting and wish to decorate the cake with whole almonds instead, add them to the top of the cake at this point. Place the cake into the centre of the oven to bake for approximately 1 1/2 to 2 hours.

Check on the cake around the 1 hour mark and if the top is firm insert a sharp knife or skewer. The cake is ready when the skewer no longer comes out with runny cake mix and instead has moist cake crumbs. If the cake needs longer, bake for another 15 minutes and check again. When the cake is done remove from the oven and place on a wire rack to cool.

To make the frosting: Place all the ingredients into a food processor or blender and blend until smooth. Transfer the frosting mixture to a small mixing bowl and place into the fridge or freezer to firm up for 5 minutes. When the frosting has started to set round the edges remove from the chiller and beat with an electric hand mixer until thick and creamy. If it gets too hard in the chiller simply leave at room temperature until it’s soft enough to beat, and vice versa if it’s still too runny return to the chiller for longer.

When the frosting is ready it should be thick and creamy. Ice the top of the Christmas cake with it, and finish it off by grating over fresh nutmeg and decorating with whole almonds if desired. To prevent the frosting from melting in warm weather store the cake in a sealed container in the fridge. Alternatively, if you forgo the frosting store the cake in a sealed container at room temperature. You can also choose to store the cake at room temperature until needed and add the frosting last minute. This last minute Christmas cake will keep for several weeks in both instances.

 

Last Minute Christmas Cake with Eggnog Frosting

 

Pin It on Pinterest