Vegan Nut Cake Recipe


Preparation Time20 MinCooking Time2 Hr 30 Min
Ready In2 Hr 50 MinDifficulty LevelEasy
Health IndexHealthyServings12
Main Ingredient


 Whole wheat flour12 Ounce (350 Gram)
 Sunflower oil1 Tablespoon
 Mixed spice1 Teaspoon
 Soya margarine6 Ounce (175 Gram)
 Muscavado sugar7 Ounce (200 Gram)
 Sultanas6 Ounce (175 Gram)
 Raisins6 Ounce (175 Gram)
 Currants6 Ounce (175 Gram)
 Mixed peel3 Ounce (85 Gram)
 Glace cherries5 Ounce, halved (150 Gram)
 Lemon zest1 Teaspoon, grated
 Ground almonds2 Tablespoon
 Chopped almonds1 Ounce (25 Gram)
 Soya milk4 Fluid Ounce (125 Milliliter)
 Sunflower3 Fluid Ounce (75 Milliliter)
 Malt vinegar2 Tablespoon
 Soda bicarbonate1 Tablespoon
 Mixed nuts8 Ounce (Pistachio, Pecan And Walnuts)
 Clear honey4 Tablespoon

Nutrition Facts

Serving size

Calories 592 Calories from Fat 221

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 478.7 mg19.9%

Total Carbohydrates 87 g29%

Dietary Fiber 9.3 g37%

Sugars 51 g

Protein 15 g29.6%

Vitamin A 0.3% Vitamin C 27.4%

Calcium 9% Iron 15.7%

*Based on a 2000 Calorie diet


Sift the flour and mixed spices into a bowl, add in the bran left in the sieve.
Rub the margarine into the flour until it resembles fine breadcrumbs.
Stir in the sugar, dried fruits, mixed peels, cherries, orange zest and the ground and blanched almonds.
Warm 50 ml - 2 fl oz of the soya milk in a sauce pan and add the sunflower oil and vinegar.
Dissolve the bicarbonate of soda in the rest of the milk and combine the two mixtures, stir into the dry ingredients.
Prepare a spring form square tin with a double thickness of greased paper.
Spoon the cake mixture into the tin and level out with a table knife.
Bake in the centre of the oven for almost 2.5 hours, test with a skewer before taking out of the oven.
Leave in the tin for 5 minutes and then turn onto a wire tray, peeling off the paper and allowing the cake to cool completely.
Pile all the fruit on top of the cake and glaze with the warmed honey.