USDA certified organic
orders@karenberrios.com
VEGAN CHRISTMAS FRUIT CAKE
Ingredients:
- 1/3 cup raisins
- 1/3 cup Karen Berrios Golden Berries
- 1/3 cup walnuts or pecans
- 1/3 cup Almonds (chopped)
- 1/3 cup Karen Berrios Cacao Nibs
- 2/3 cup + 1 tbsp. vegan butter or ghee
- 2/3 cup coconut sugar, panela or monk fruit
- 1 tbsp. Maple syrup
- 2 lemon zest
- 2 ½ cups whole meal flour, oat four or whole rice flour
- ½ cup Karen Berrios Chia seeds
- 1/3 cup Almond Flour
- ¾ tbsp. bicarbonate of soda
- ½ tsp Karen Berrios Ginger Root Powder
- ½ tsp ground cinnamon
- Buttermilk: (1 cup almond, coconut or soy milk+ 2 tbsp. lemon juice)
Cooking instructions:
- Preheat the oven to 140º C or 275 º F. Grease a round cake tin and line it with baking parchment.
- In a large bowl whisk together, with your flat-beater attachment, the softened coconut oil or vegan butter, coconut sugar, maple syrup and orange and lemon zest until fluffy.
- In a separate bowl, sift together flour, ground chia seeds, almond flour, bicarbonate, ginger powder and ground cinnamon.
- Add the dry ingredients into the previous mixture, along with the buttermilk. Stir until just combined.
- Stir in the fruits covered with flour. Pour the batter into the prepared tin and bake for 2-3 hours. Leave the cake to cool completely in the tin on a wire rack then turn it out and brush all over with rum or brandy (optional)
- Enjoy this fruit cake as your perfect Christmas dessert or snack
