Today allergy is very common .Specially allergy to eggs and all the cakes are mostly made from eggs.but now u don't have to deprive Ur self from cakes if u are allergic to eggs try my egg less cake recipes and enjoy ur cakes and have a good Christmas

Christmas Cake (vegan)

200g (1 cups) plain flour
2 tspn baking powder
tsp ground ginger
tspn ground cinnamon
tsp ground cloves

200g (1 cup) currants
200g (1 cup) sultanas
200g (1 cup) raisins
75g (1/2 cup) glace cherries, washed, dried and chopped
100g (3/4 cup) chopped peel
the rind of one lemon, finely grated
100 ml (1/2 cup) sunflower oil
50 ml ( cup) orange juice
3 tbs lemon juice
1 tsp brandy essence
150 g (1 cup) soft brown sugar

Dry and wet method
Cake tin: 18 or 20 cm round cake tin, greased with butter and lined with greaseproof paper
Oven temp: 160 deg cel
Baking time: 1 to 1 hrs

In a mixing bowl, sift the flour, baking powder and spices. In another bowl, mix the dry fruit, peel and lemon rind. Now combine the two mixtures, coating all the fruit in the flour.

Separately, mix the oil, orange and lemon juices, essence and sugar. Add this mixture to the first and mix well. Turn into the prepared cake tin and bake the cake for abt 1 1.4 hrs or until the centre of the cake is dry. Let the cake cool down for 10 mins before removing it from the tin. Remove the greaseproof paper while the cake is still warm.

When cold, wrap in fresh greaseproof paper and keep in an airtight tin. Just b4 Christmas, cover it with marzipan (*contains nuts) and/or *Moulding icing.

200g (1 cup) icing sugar
50 g (1/4 cup) vegetable margarine (nut allergy i=use canola margarine)
1 tbspn liquid glucose
natural food colourings (optional)
icing sugar for handling

sift the icing sugar and mix in the margarine and the liquid glucose. Add colourings.
Press the mixture into a ball. Add more sugar if nec. If not using immediately, place the mixture in a freezer bag and reserve till required.

Learn more about this author, Mandeep Kaur.
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