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