Breakfast and Brunches, Vegan
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Vegan Christmas Cake Porridge

You guys have been digging the vegan carrot cake porridge recipe I posted last month, it’s been so so cool to see pictures of people eating it at home. Turning a cake into porridge is actually really fun, so I figured I might as well do it all over again. I toyed with having a go at coffee and walnut (just because this was always my Mum’s favourite) but we’ve gone full steam ahead on festivities now, so coffee and walnut can wait until the new year. Sorry Mum.

If you’re interested in how I go about turning a cake recipe into a porridge recipe, you’re in luck, cause I’m about to fill you in. It’s really very straight forward: I look at a few recipes for said cake, work out what the most common and most essential ingredients are in each, and bung them in with some oats and milk. Pretty easy, right?

Obviously, I leave out the flour. I don’t put in butter, sugar or eggs either. What we’re looking for are the ingredients that give the cake its flavour and in some cases texture, and we allow the oats to make up the bulky ‘cake’ bit. In this case that means warming spices, dried fruit, a mixture of whole and ground nuts, orange zest and – my favourite of all – marzipan added right at the end to mimic the marzipan layer atop a traditional Christmas cake.

I’ve put whisky in there too. You don’t have to have whisky at breakfast if you really don’t want to. Personally, I feel that once we reach the icy depths of November, whisky is fair game at any and all times of day – but I’m aware that could just be me. A thank you here must go to Haig Club for sending me over a bottle.

xmascakeporridge2.jpg

Serves 2

100g porridge oats
600ml plant based milk
1-2 shots whisky (I used Haig Club)
70g sultanas
50g blanched almonds
50g ground almonds
70g marzipan, cut into 0.5cm cubes
zest of 1 orange
1/2 tsp nutmeg
1 tsp cinnamon
pinch ground cloves
pinch salt

 

  1. In a saucepan, toast the oats and spices on a low heat for a few minutes then add the milk and whisky and stir to combine.
  2. Add the sultanas and almonds (both kinds) but not the marzipan yet and a pinch of salt and stir until thickened.
  3. Take off the heat and add the orange zest and marizpan, stir through and serve.

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