Vegan Christmas Cake


Filled with apricots, raisins, sultanas, cherries, tangy citrus fruits that are all soaked in the sun for three days using locally aged fermented brandy. Blending pure plant-based butter, oat milk, rich dark treacle, brown sugar, locally grown baking flour plus seven yummy spices to give you that perfect Christmas cake taste!

Hand decorated beautifully with pecans, almonds, cherries and ginger.

All cakes receive very personalised attention over the twelve to twenty weeks before the cake reaches your Christmas table! During this time the cakes are brushed with brandy three times and twice lavishly covered in Southland homemade apricot jam (organically grown apricots) blended with warm brandy with a touch of freshly squeezed lemon juice.

Approximately 12 servings per cake.

Pick up from St Margaret’s College on 1-3 December.

Out of stock