Christmas Dinner Cake

Christmas is nearly here! In our household this means welcoming back the wonderful festive flavours of bittersweet cranberry, fragrant rosemary and aromatic sage, all of which are packed into this awesome recipe.

And this Christmas dinner cake is a real winner. It looks the part and absolutely tastes the part, and will be a worthy addition to any Christmas dinner table this year!

The ingredients for the stuffing should be diced finely so the mixture sticks together well. The consistency you’re looking for is slightly thick but runny enough to easily fit into all the gaps when you layer the cake.

We also recommend using a ‘springform’ tin so you can easily remove the cake when it has finished roasting. And don’t forget to press down on the layers to make sure everything is nicely compact. Then use a sharp knife when slicing the cake so it’s easier to cut pieces for serving.

Enjoy!

Roxy & Ben

Christmas Dinner Cake

Print Recipe
Christmas Dinner Cake
Christmas Dinner Cake
Servings
8-10 people
Ingredients
  • 2 large baking potatoes sliced
  • 2 large carrots sliced into sticks
  • 1 large parnsip sliced into sticks
  • 15 brussel sprouts halved
  • 2 tbsp olive oil
  • 2 tbsp agave syrup
  • 4 garlic cloves minced
  • pinch of salt and pepper
  • 3 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • handful of walnuts
For the stuffing
  • 2 white onions finely diced
  • 2 sticks of celery finely diced
  • 200 g mushroom finely diced
  • 2 tbsp dried sage
  • 200 ml vegetable stock
  • 2 tbsp applesauce
  • pinch of salt and pepper
  • 100 g stale baguette cut into small cubes
  • oil for frying
For the cranberry sauce
  • 100 fresh cranberries
  • 1/4 cup sugar
  • 1/2 cup water
For the gravy
  • 2 tbsp margarine
  • 1/4 cup flour
  • 1 tbsp light soy sauce
  • 2 tsp marmite
  • 1/2 tsp onion powder
Servings
8-10 people
Ingredients
  • 2 large baking potatoes sliced
  • 2 large carrots sliced into sticks
  • 1 large parnsip sliced into sticks
  • 15 brussel sprouts halved
  • 2 tbsp olive oil
  • 2 tbsp agave syrup
  • 4 garlic cloves minced
  • pinch of salt and pepper
  • 3 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • handful of walnuts
For the stuffing
  • 2 white onions finely diced
  • 2 sticks of celery finely diced
  • 200 g mushroom finely diced
  • 2 tbsp dried sage
  • 200 ml vegetable stock
  • 2 tbsp applesauce
  • pinch of salt and pepper
  • 100 g stale baguette cut into small cubes
  • oil for frying
For the cranberry sauce
  • 100 fresh cranberries
  • 1/4 cup sugar
  • 1/2 cup water
For the gravy
  • 2 tbsp margarine
  • 1/4 cup flour
  • 1 tbsp light soy sauce
  • 2 tsp marmite
  • 1/2 tsp onion powder
Christmas Dinner Cake
Instructions
  1. Preheat the oven to 200°C and line a large baking tray with greaseproof paper.
  2. Place the slices of potato, sticks of carrot and parsnips, and brussel sprout halves in a mixing bowl, and add the olive oil, agave syrup and minced garlic. Then season with a big pinch of salt and pepper, and slide your fingers down the sprigs of thyme and rosemary to add the leaves. Toss the vegetables with your hands until the vegetables are evenly coated, then transfer to lined baking tray, even out the vegetables and roast for 15 minutes.
  3. Meanwhile heat a little oil in a frying pan on a high heat. Once hot, add the onion, celery, mushroom and sage, stir everything together, and fry for 8 minutes. Then add the stock, applesauce, a generous pinch of salt and pepper, and cubes of bread. Stir everything together and cook for a further 5 minutes.
  4. While the vegetables and stuffing are cooking, make the cranberry sauce by adding all the ingredients to a small saucepan, bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Make sure you stir the sauce occasionally to avoid it sticking to the pan.
  5. To build the Christmas dinner cake, take a large cake tin and first layer the rings of baked potato potato at the bottom, then add half of the carrots, parsnips and brussel sprouts. You can watch our video to see how we layer vegetables. Top with half of the stuffing and press down using a metal spoon to make sure the cake is compact. Then spread half of the cranberry sauce on top and and sprinkle with a half a handful of crushed walnuts.
  6. Create the next layer by adding the remaining carrots, parsnips, brussel sprouts and stuffing to the cake tin. Press down again with the metal spoon.
  7. Cover the cake with foil, pierce the foil in several places with a sharp knife, and bake for 40 minutes. Then remove the foil from the cake and bake for a further 15 minutes.
  8. Remove the Christmas dinner cake from the oven and run a knife around the edge. Leave to cool a little for roughly ten minutes before removing the sides of the cake tin.
  9. Top with the remaining cranberry sauce and crushed walnuts. We recommend serving with a delicious gravy and vegan Yorkshire puddings.
Recipe Notes

You will also need a springform cake tin roughly 24cm in diameter.

The Ultimate Chocolate Avocado Cake

The Ultimate Chocolate Avocado Cake

Here it is. Our ultimate chocolate avocado cake.

This recipe has been a real labour of love. We’ve tested, tested and tested this recipe over the past month or so, and we’re super chuffed with the end result.

Our neighbours and colleagues have devoured up to a dozen versions of this cake and the feedback has always been a resounding success.

The avocado flavour is very subtle, which gives the cake a lighter texture, which you wouldn’t achieve using conventional butter.

We’ve also reduced the steps as much as possible to make this recipe accessible to all levels of bakers. Don’t fret if you’re not an experienced baker because there’s not a lot that can go wrong

Don’t forget to always check the labels on flour and sugar. Some refined versions are not always vegan so it’s always a good idea to look into the brand and their manufacturing methods.

Good luck!

Roxy & Ben

The Ultimate Chocolate Avocado Cake

Print Recipe
The Ultimate Chocolate Avocado Cake
The Ultimate Chocolate Avocado Cake
Servings
12 people
Ingredients
  • 150 g avocado (approx 1 avocado), ripe, peeled and pitted
  • 1/2 cup vegetable oil
  • 300 g light muscovado sugar
  • 200 g plain flour
  • 80 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 120 ml plant-based milk
  • 80 g applesauce
  • vegan butter for greasing
For the avocado chocolate frosting
  • 4 tbsp maple syrup
  • 2 avocados ripe, peeled and pitted
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
For decoration
  • dark chocolate
  • raspberries
Servings
12 people
Ingredients
  • 150 g avocado (approx 1 avocado), ripe, peeled and pitted
  • 1/2 cup vegetable oil
  • 300 g light muscovado sugar
  • 200 g plain flour
  • 80 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 120 ml plant-based milk
  • 80 g applesauce
  • vegan butter for greasing
For the avocado chocolate frosting
  • 4 tbsp maple syrup
  • 2 avocados ripe, peeled and pitted
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
For decoration
  • dark chocolate
  • raspberries
The Ultimate Chocolate Avocado Cake
Instructions
  1. Preheat the oven to 160°C.
  2. Lightly grease three round 7” cake tins and line each base with greaseproof paper.
  3. Place one avocado, sugar and vegetable oil in a food processor and process until the mixture is completely smooth. Then transfer to a large mixing bowl and sieve in the flour, cocoa powder, and stir in the bicarbonate of soda, baking powder, 2 tsp of vanilla extract, milk, and applesauce.
  4. Divide the cake mix evenly between the three cakes tins and smooth over the top of the mixture. Then transfer the cake tins to the oven and bake for 20 minutes.
  5. Remove the three cake tins from the oven, turn them out onto a cooling rack and leave to cool completely. This can take up to 20 minutes.
  6. Meanwhile, prepare the avocado chocolate frosting by placing all the ingredients into a food processor and blending until smooth. Open the lid of the processor and scrape down the sides as needed to ensure the avocado is fully mixed into the frosting.
  7. To build the cake, cover the first cake with a third of the frosting, then place the second cake on top and cover with another third of the frosting. Finally add the third cake and cover with the remaining frosting.
  8. Top the cake with shavings and larger pieces of dark chocolate, and decorate with a few raspberries.

15 Vegan Valentine’s Day Treats That’ll Impress Anyone

Vegan Valentine's Day Recipes

Woo your valentine with these scrumptious treats!

1. Amaretto Truffles

Recipe via Lazy Cat Kitchen

2. Strawberry Milkshake Fudge

Recipe via Wallflower Kitchen

3. Raspberry Coconut Panna Cotta

Recipe via Elephantastic Vegan

4. Rose Petal Dark Chocolate Bar

Recipe via Pure Ella

5. Chocolate Raspberry Mousse Cups

Recipe via Nirvana Cakery

6. Berry Sherbet

Recipe via Recipe Runner

7. Cheesecake Bites

Recipe via The Buddhist Chef

8. Gluten Free Linzer Cookies

Recipe via The Pretty Bee

9. Toasted Coconut Doughnuts

Recipe via Neurotic Mommy

10. Vegan Valentines Day Cookie Pops

Recipe via Wallflower Kitchen

11. Raspberry Raw Vegan Cheesecake Slice

Recipe via Yummy Mummy Kitchen

12. Rhubarb Rose Dark Chocolate Parfaits

Recipe via Eat Love Eat

13. Paleo Almond & Raspberry Cookies

Recipe via Wallflower Kitchen

14. No Bake Raspberry Chocolate Tart

Recipe via Bakerita

15. Raspberry Rose Vegan Macarons

Recipe via Crazy Vegan Kitchen