Cecily's vegan ice cream filled Christmas Cake

Cecily's vegan ice cream filled Christmas Cake



This cake looks pretty epic and no matter the size of your bubble this year - it’s sure to be a hit!



  • 2 tubs of Cecily's Pure Caramel ice cream

  • 750 grams of mixed fruit

  • 200 grams of diced glace cherries, quartered

  • 100 grams of mixed peel

  • 600 mls of apple juice (can sub some alcohol like brandy or sherry for some of the liquid, if desired)

  • 300 grams of all purpose flour

  • 4 tsp baking powder

  • ½ tsp salt

  • 2 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ tsp cloves



  • 500 grams icing sugar

  • 1 tsp lemon juice

  • 2-3 tbsp aquafaba (the juice from a can of chickpeas)



The Ice Cream Layer

  1. Take a 20cm cake tin and line it with cling film.

  2. Grab 2 containers of your favourite flavour of Cecily's ice cream from the freezer. (We love caramel or Rum N  Raisin here, but you do you!)

  3. Make sure the ice cream is softened and spoon it into the lined cake tin. Smooth the surface, and ensure there aren’t any big bubbles or lumps.

  4. Cover the entire thing with more cling film and leave to set in the freezer for a few hours, until hard. You can then remove it from the cake tin and pop it into the freezer on its own until you’re ready to assemble and serve the cake.


Making the Cake

  1. The first step to making the cake is to place all of the fruit and mixed peel into a bowl or airtight container. Pour the liquid over the top of the fruit, cover and leave to soak overnight in the fridge.

  2. The next day, begin by preheating the oven to 160 degrees. Take two 20cm cake tins and either line with parchment paper or grease and flour so the cakes don’t stick. Set aside.

  3. In a large bowl, combine the flour, baking powder, salt and spices. Mix well.

  4. Pour the fruit and the juice into the dry ingredients. Mix until you have one cohesive cake batter.

  5. Divide the batter into 2 tins as equally as you can.

  6. Bake on the same rack in the oven for 1 hour to 1 hour and 30 minutes. This will depend on how hot your oven cooks. When a toothpick inserted into the cakes comes out clean, they’re done!

  7. Leave to sit for 10 minutes out of the oven, then remove from tins and leave to cool completely on a cooling rack.


Assembling the Cake

  1. Begin by making the royal icing, if using. With a hand mixer, stand mixer or whisk, combine the royal icing ingredients and beat until thick and smooth.

  2. On a plate covered in parchment paper, place the top layer of your cake.

  3. Spoon over the desired amount of royal icing and smooth to the edges. 

  4. Decorate the top layer with anything of your choice! Dried fruit and nuts are gorgeous.

  5. When you are ready to serve: place the bottom layer of cake onto your cake tray or serving dish. Remove the ice cream layer from the freezer, unwrap it from the cling film and place on top of the bottom layer. Finally, stack the decorated top layer on top and take to the table.

  6. Enjoy!


***leftovers should be stored in the freezer as the ice cream will melt!

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