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.

Carrots in Blankets

Carrots In Blankets

Makes 12 blankets.

Ingredients

12 chantenay carrots
320g sheet puff pastry (approx. 35cm x 23cm)
Pinch of salt & pepper
1/2 tsp garlic powder
1 tsp sage
1 tbsp olive oil
Almond milk for brushing

Carrots in Blankets

Carrots in Blankets
– Full recipe bit.ly/2i71TsW

Posted by So Vegan on Friday, 23 December 2016

Method

1. Preheat oven to 220°C.

2. Place carrots in baking tray and season with salt, pepper, garlic powder, and sage. Drizzle with olive oil and mix together with hands.

3. Bake carrots in preheated oven for 25 minutes.

4. Meanwhile, cut the pastry into 12 even rectangles.

5. Remove the carrots from the oven and allow to cool so they can be handled.

6. Once cool, wrap each carrot in one rectangle of pastry.

7. Brush each blanket with almond milk.

8. Bake again for 10 minutes.

#SoVegan

16 Vegan Recipes You Absolutely Have To Try This Christmas

Have a very vegan Christmas…

1. Festive Butternut Roast


Recipe via The Veg Space

2. Vegan Mince Pies with a Rich Home-Made Filling

Recipe via Elegantly Vegan

3. Best-Ever Cranberry & Pistachio Nut Roast

Recipe via Jamie Oliver

4. Vegan Gingerbread Cookies

Recipe via Emilie Eats

5. Mixed Mushroom Stuffing

Recipe via Jamie Oliver

6. Raw Santa Hat ‘Cheesecakes’

Recipe via So Vegan

7. Pecan and Mushroom Wellington

Recipe via Delightful Vegans

8. Vegan Sticky Toffee Pudding

Recipe via Lazy Cat Kitchen

9. Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Recipe via Julia’s Album

10. The Ultimate Vegan Yorkshire Puddings

Recipe via Huffington Post

11. Chocolate Orange Christmas Pudding

Recipe via Wallflower Kitchen

12. Vegan Nut Roast

Recipe via Jamie Oliver

13. Chocolate and Orange Twists

Recipe via Lazy Cat Kitchen

14. Whole Roasted Christmas Cauliflower

Recipe via So Vegan

15. Rum & Orange Chocolate Truffles

Recipe via So Vegan

16. Chocolate Peanut Butter Reindeer Cookies

Recipe via Fork and Beans

Whole Roasted Christmas Cauliflower

Whole Roasted Christmas Cauliflower

Ingredients

1 whole cauliflower head
2 tbsp olive oil
1 tsp cumin
1/2 tsp chilli flakes
Pinch of salt & pepper
Small handful of Pomegranate seeds
Small handful of coriander (ciantro)

For the dressing…
2 tbsp chopped coriander
1 tbsp tahini
1 tbsp lime juice
1 tsp sweetener (agave syrup)
1 garlic clove
1/4 cup water

Whole Roasted Christmas Cauliflower

Whole Roasted Christmas Cauliflower
– Full recipe bit.ly/2h7GCSr

Posted by So Vegan on Thursday, 8 December 2016

Method

1. Preheat oven to 220°C.

2. Remove the green leaves and trim the stem of the cauliflower so the bottom is flat.

3. Whisk the olive oil, cumin, chilli flakes, salt and pepper in a bowl, then pour over the whole cauliflower head and rub with your hands until the entire cauliflower is coated.

4. Place the cauliflower on a baking tray and bake in the oven for 30-40 minutes (depending on the size of the cauliflower).

5. Meanwhile, blend the dressing ingredients together until smooth.

6. Remove the cauliflower from the oven and place on a serving plate.

7. Pour the dressing over the cauliflower and finish with a sprinkle of pomegranate seeds and coriander leaves.

#SoVegan

Raw Santa Hat Cheesecakes

Raw Santa Hat Cheesecakes

How good do these raw santa hat cheesecakes look? We’re really pleased with this recipe. It’s sweet, creamy, nutty and they just totally look the part.

If you can’t find coconut cream, simply buy a tin of coconut milk and leave it in the fridge to set. But make sure you buy a good quality tin of coconut milk with a high fat content, otherwise the water might not separate from the cream when it refrigerates.

When you open the tins, you should be left with the sweet, creamy coconut at the top.

Raw Santa Hat 'Cheesecakes'

Raw Santa Hat 'Cheesecakes'
– Full recipe bit.ly/2gZT0Bc

Posted by So Vegan on Tuesday, 6 December 2016


Print Recipe
Raw Santa Hat Cheesecakes
Raw Santa Hat Cheesecakes
Servings
18 hats
Ingredients
For the base
  • 1/2 cup walnuts
  • 1/2 cup hazlenuts
  • 2 tbsp cocoa powder
  • 10 dates pitted
For the cheesecake
  • 2 cups cashews soaked
  • 2 tbsp vanilla extract
  • 6 tbsp cocoa butter
  • 1/2 cup soya milk
  • 1/4 cup golden syrup
For the decoration
  • 1/2 cup coconut cream
  • 18 strawberries (stems removed)
Servings
18 hats
Ingredients
For the base
  • 1/2 cup walnuts
  • 1/2 cup hazlenuts
  • 2 tbsp cocoa powder
  • 10 dates pitted
For the cheesecake
  • 2 cups cashews soaked
  • 2 tbsp vanilla extract
  • 6 tbsp cocoa butter
  • 1/2 cup soya milk
  • 1/4 cup golden syrup
For the decoration
  • 1/2 cup coconut cream
  • 18 strawberries (stems removed)
Raw Santa Hat Cheesecakes
Instructions
  1. Soak the cashews in hot water for 1 hour.
  2. Place the base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain. You may have to stop the blender and scrape the ingredients from the sides, then blend again until you reach the desired consistency.
  3. Set the base mix aside and rinse out the blender. Place cheesecake ingredients into the blender and blend until smooth.
  4. Grease a loaf tin with coconut or olive oil, then line all four sides with parchment paper.
  5. Pour the base mixture into the loaf tin and level the mixture using the back of a spoon. Then pour the cheesecake mixture over the base and tap the tin for an even top layer.
  6. Place the loaf tin in the freezer for 2 hours.
  7. Remove the loaf tin from freezer, turn out the cheesecake and cut it into roughly 18 even squares (depending on the size and shape of your loaf tin).
  8. Whip the coconut cream until light and fluffy, and pipe or spoon a little onto each cheesecake. Then top each cheesecake with a strawberry.

#SoVegan

Tear & Share Christmas Tree Mince Rolls

Christmas Tree Mince Rolls

Ingredients

320g pre-rolled shortcrust pastry
250g mince meat (suitable for vegans)
2 tbsp almond milk
1 tbsp apricot jam
1/2 tsp water

For the garnish…
1/2 cup icing sugar
2 tsp water
Handful of glacé cherries
Handful of chopped pistachios

Tear & Share Christmas Tree Mince Rolls

Tear & Share Christmas Tree Mince Rolls
– Full recipe bit.ly/2gtVx8H

Posted by So Vegan on Friday, 2 December 2016

Method

1. Preheat oven to 220°C.

2. Roll out the pastry into a rectangle approximately 35cm x 20cm in size with the longest side closest to you.

3. To make the trunk, cut a 3cm wide vertical strip at the edge of the pastry and roll the strip towards you.

4. Spread the mince meat evenly across the remaining pastry and roll the pastry towards you, starting at the side furthest away.

5. Use a sharp knife to cut the pastry evenly into 15 small rolls.

6. Line a baking tray with parchment paper and arrange the 15 rolls on the tray in a tree formation, with five at the bottom, four on the next layer, then three, then two and finally one on the top. Leave a small amount of room between each roll so they have space to rise in the oven. Remember to add the trunk at the bottom of the tree.

7. Brush the tree with almond milk.

8. Place in oven for 10-15 minutes.

9. Meanwhile, make the glaze by heating the jam and water for a 1-2 minutes in a pan until it becomes runny enough to paste on the tree.

10. Remove the buns from the oven, brush with the jam glaze and leave to cool completely.

11. To decorate, combine the icing sugar and water until smooth and drizzle or pipe over the tree, then top with halved glacé cherries and chopped pistachios.

#SoVegan