First up I have to admit this is not an entirely new recipe. In fact all I’ve done here, is slightly tweak the spices and quantities used in my previously posted Carrot, apple and cinnamon loaf By doubling the quantity and shifting some of the spices around, this recipe is the perfect partner for your Christmas festivities.
Now, this cake by all means is a special occasion cake. It contains oil, and the buttercream contains (vegan) butter. When it comes to Christmas in particular, my approach to recipes becomes somewhat more relaxed. I am a firm believer in balance and not being rigid all the time. If you disagree that is completely okay ( and I will suggest omitting the oil for ripe bananas instead and making your own healthier topping). I am putting this version out because I believe it is the best of both worlds. Including some veggies and fruit (hello apples, carrots and dates).
Christmas and boxing day for me are about relaxing, and enjoying time with my loved ones. I’d hate to look back when I’m an old lady and think wow, I wish I had of just enjoyed myself more rather than worry about making the most healthy cakes all the time. So that said, let’s get into this wicked little (read: large) fun, Christmas wreath cake.
This bundt wreath cake is moist, slightly crumbly (the good kind!) and just incredibly striking with the addition of a few simple decorations.
I like to dress this cake up by loading on the vanilla buttercream and adding a few decorative pieces like cuttings from the garden, nuts and fruit – cranberries are brilliant. But, if you prefer the simple things in life, simply slice it up and blob a generous helping of your favourite vegan butter or spread on top.
This cake takes approximately 50 minutes to cook in a gas oven at 170 degrees. My oven is an older oven and so I make sure to use an oven thermometer that sits on the shelf next to the cake. This was I can check every so often to make sure the temp is not fluctuating. if you’re new to baking, or have experienced a few baking disasters I would encourage you to invest in a thermometer so you can be sure your temperature is right.
I set my timer for 45 – 50 mins and at the 40 min mark, I lightly press the centre of the cake with my finger. The cake should ‘bounce back’ (not wobble) slightly that’s how you know it is ready. Once the cake is cooked, I like to turn the heat off and have leave the oven door ajar for 10 minutes to allow the cake to gradually cool down instead of removing it straight from the oven.
If after 40 minutes your cake is still wobbly you may need to cook it for slightly longer – try 10 minutes. This is ok but if you’re cake is turning very brown on top or there are cracks, it’s a sign that the oven is too hot. Turn the oven down slightly and extend your cooking time – Please note i’m adding these tips not because i’m not confident in my instructions but to empower those who are new to baking or have had issues in the past.
The recipe yields enough for 1 large bundt tin.
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
x
in a small bowl, mix the flaxseed meal with the water and set aside for 5 mins
Preheat oven to 170 degrees C and grease a large bundt tin
Add cake ingredients along with the flaxseed paste into a large mixing bowl and stir to combine, you can also use a mix master, be sure to scrape down the sides to ensure it's all evenly mixed as this is a thicker batter and will require a little more effort.
Pour the cake batter into the bundt tin and place in the oven to cook for approximately 45 - 50 minutes.
Combine the butter and shortening in a mixing bowl with the paddle attachment or hand held mixer and mix on high speed for 5 minutes.
Stop the mixer and scrape the bowl down to make sure it is evenly mixed and add the vanilla extract, salt and sifted confectioners sugar (pure icing sugar) all at once.
Mix on low speed until incorporated, then stop the mixer once again and scrape the bottom and sides of the bowl. Finally mix on high speed sgain for 3 minutes.
Once the cake is completely cooled, carefully turn out onto a cake stand and begin to add the buttercream. You can do this using a piping bag for control or you can add dollops and tidy it up using a spatula. Add as much buttercream as desired. I like to add quite a lot as its a tall cake and I find the ratio of cake to buttercream is best when there is plenty of buttercream on top.
Add your final touches using leaves from your garden ( wash and dry them first) and some dehydrated oranges or apple slices. Cranberries add a lovely Christmas touch.
Ingredients
Directions
in a small bowl, mix the flaxseed meal with the water and set aside for 5 mins
Preheat oven to 170 degrees C and grease a large bundt tin
Add cake ingredients along with the flaxseed paste into a large mixing bowl and stir to combine, you can also use a mix master, be sure to scrape down the sides to ensure it's all evenly mixed as this is a thicker batter and will require a little more effort.
Pour the cake batter into the bundt tin and place in the oven to cook for approximately 45 - 50 minutes.
Combine the butter and shortening in a mixing bowl with the paddle attachment or hand held mixer and mix on high speed for 5 minutes.
Stop the mixer and scrape the bowl down to make sure it is evenly mixed and add the vanilla extract, salt and sifted confectioners sugar (pure icing sugar) all at once.
Mix on low speed until incorporated, then stop the mixer once again and scrape the bottom and sides of the bowl. Finally mix on high speed sgain for 3 minutes.
Once the cake is completely cooled, carefully turn out onto a cake stand and begin to add the buttercream. You can do this using a piping bag for control or you can add dollops and tidy it up using a spatula. Add as much buttercream as desired. I like to add quite a lot as its a tall cake and I find the ratio of cake to buttercream is best when there is plenty of buttercream on top.
Add your final touches using leaves from your garden ( wash and dry them first) and some dehydrated oranges or apple slices. Cranberries add a lovely Christmas touch.
