Vegan Whisky Christmas Cake
Inspired by Noble Isle’s Whisky & Water Collection
As the festive season begins to glow, we’re celebrating one of Britain’s most cherished traditions: the Christmas cake. Deeply spiced, generously soaked, and luxuriously rich, it is a centrepiece of winter gatherings. Inspired by a classic whisky-infused recipe from Master of Malt, we’ve crafted our own vegan interpretation; one that mirrors the warming, comforting spirit of our Whisky & Water collection.
Blending the smooth character of malted barley with soft spices and clean, comforting warmth, Whisky & Water is made with real extract from malted barley. To us, recreating a whisky cake felt like the perfect culinary counterpart: aromatic, nostalgic, and steeped in British tradition.
Why Whisky Matters
Whisky transforms a Christmas cake, lending depth, sweetness, and an inviting warmth that only improves with time. We’ve kept this philosophy while using fully plant-based ingredients, creating a cake that matures beautifully, much like the delicate layers of fragrance in our Whisky & Water collection.
Ingredients (makes 20–24 slices)
- 300 g sultanas
- 200 g currants
- 200 g raisins
- Zest + juice of 1 orange
- Zest + juice of 1 lemon
- 200 ml whisky (or spirit of choice)
- 150 g crystallised ginger, chopped
- 120 g stem ginger (in syrup) + 4 tbsp of its syrup
- 150 g glace cherries, halved
- 120 g toasted pecans or hazelnuts, roughly chopped
- 250 g vegan butter, softened
- 250 g plain flour
- 1 tbsp mixed spice (or cinnamon + nutmeg + allspice)
- 120 g light muscovado sugar
- 80 g dark muscovado sugar
- 120 ml aquafaba (chickpea brine)
- 3 tbsp black treacle (check it’s vegan-friendly)
- Pinch of salt
Method
- Soak the Fruit
- Combine all dried fruit with citrus zest and juice. Pour over the whisky and add both types of ginger and cherries. Cover and soak overnight or up to three days – letting the fruit absorb the spirit in the same way malted barley enriches our Whisky & Water extract.
- Toast the Nuts
- Lightly toast nuts in the oven at 150°C, chop, and set aside.
- Prepare the Tin
- Preheat oven to 140°C (fan 120°C). Grease and line a deep 20 cm cake tin, extending parchment up the sides.
- Make the Batter
- Cream vegan butter with both sugars. Beat in aquafaba and black treacle until smooth. Fold in flour, mixed spice, and salt.
- Combine
- Add the soaked fruit (and all remaining whisky liquid) and toasted nuts. Mix thoroughly. Pour into the tin and level.
- Slow Bake
- Bake for 4–5 hours, covering the top if it browns early. A skewer should come out clean of batter.
- Cool & Mature
- Cool completely, wrap in baking paper and foil, and store in a cool, dry place. Feed with whisky weekly or fortnightly; the flavour will deepen, and the texture will soften beautifully.
Final Thought
This vegan whisky Christmas cake is a celebration of British craftsmanship: inspired by a timeless recipe, enriched with plant-based care, and woven into the heart of our Whisky & Water story. It’s a festive tradition worth sharing, and one that only grows better with time.
