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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.
Category Breakfast, Dessert, Snack, Sweets
Cuisine vegan, vegetarian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 10 people
Author Hannah Sunderani

Ingredients

For the cake:

  • 3 tbsp ground chia (or ground flax)
  • 1/2 cup filtered water + 1 tbsp
  • 1/2 cup dried apricots
  • 1 1/2 cup almond milk , or other plantbased milk
  • 1 1/2 cup demerara sugar , or cane sugar
  • 1 1/2 tsp sea salt , finely ground
  • 1/2 cup vegan butter + 1 tbsp, or coconut oil
  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 6 tsp quatre épices (four spice mix)

For the glaze:

  • 3/4 cups icing sugar
  • 2 tbsp almond milk , plus more if needed

Instructions

  • Preheat oven to 350F/176C. Oil bundt pan and set aside. Make chia eggs by combining 3 tbsp ground chia with 1/2 cup + 1 tbsp (135 ml) water. Stir well to combine and set aside for at least 10 minutes. Soak dried apricots in a small bowl with 1/2 cup hot water and let sit until fruit plumps, approx. 10 minutes.
  • Transfer soaked apricots (including 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.
  • Melt vegan butter (or coconut oil) on medium heat, and place to the side.
  • Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and quatre épices (four spice mix) through mesh sieve in a medium bowl, mix to combine. Then, add dry ingredients to liquid mixture and blend with hand mixer until no lumps remain (you can also do this by hand). Gradually pour in vegan butter (or coconut oil) while continuing to mix.
  • 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.
  • 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 bundt cake. Cut into slices and serve.

Notes

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

Nutrition

Calories: 394kcal | Carbohydrates: 73g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 605mg | Potassium: 293mg | Fiber: 4g | Sugar: 42g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg