Holiday Spice Cake
This cake is wonderfully spiced using French four spice mix. Mixed with soaked apricots and cherries, sugar and flour for beautiful holiday spiced bundt cake.
Servings Prep Time
10people 30minutes
Cook Time Total Time
45-60minutes 90minutes
Servings Prep Time
10people 30minutes
Cook Time Total Time
45-60minutes 90minutes
For the cake:
  • 9tbsp vegan butter, or coconut oil
  • 6tsp quatre épices (four spice mix)
  • 1/2cup dried apricots and/or dried cherries
  • 1 1/2cup oat milk, or other plantbased milk
  • 3 chia eggs(3 tbsp ground chia + 9 tbsp filtered water)
  • 1 1/2cup demerara sugar, or cane sugar
  • 1 1/2tsp kosher salt
  • 1 1/2cup (140g) all purpose flour
  • 1 1/2cup (120g) whole wheat flour
  • 2tsp baking powder
  • 1tsp baking soda
For the glaze:
  • 3/4cups icing sugar
  • 2tbsp lemon juice, plus more if needed
  1. Preheat oven to 350F/176C. Oil bundt pan and set aside. Make chia eggs by combining 3 tbsp chia with 9 tbsp water. Stir well to combine and set aside for at least 10 minutes. Add dried apricots and/or cherries to a small bowl with 1/2 cup hot water and let sit until fruit plumps, approx. 8-10 minutes.
  2. Transfer soaked apricots (including soaking water) to a blender and add 1/2 cup oat milk. Puree until smooth. Pour puree into large mixing bowl. Then add chia egg, demerera sugar, salt and remaining 1 cup oat milk. Whisk together.
  3. In a saucepan add vegan butter or coconut oil. Melt on medium heat for 5-8 minutes, then remove and place to the side.
  4. Sift all purpose flour, whole wheat flour, baking powder, baking soda, and four spice mix through mesh sieve in a medium bowl to combine. Add dry ingredients to liquid mixture and mix with hand blender until no lumps remain (you can also do this by hand). Then gradually pour in vegan butter (or coconut oil) while continuing to mix.
  5. Pour batter into bundt pan and bake until bread is golden brown and a tester inserted into the centre comes out clean (approx. 45 minutes to 1 hr). Let bread cool before flipping the cake to remove from pan.
  6. While you’re waiting for the cake to cool make your sugar glaze. In a bowl combine icing sugar and lemon juice. Mix to combine adding more lemon juice or water to thin if required. Pour over top of bundt cake. Cut into slices and serve.
Recipe Notes

*recipe can also be made in a standard loaf pan. I would recommend to halve the recipe for this, or bake in two smaller loaf pans.