• In a large, non-stick saucepan, add all the chopped dried fruits, orange juice, lemon juice, brandy, molasse, apple juice, soft brown sugar, and vegan butter.
• Bring to medium-high heat, stir, and cook until vegan butter is melted and the mixture comes to a light boil. Cook until sugar is melted - it takes no more than 1-2 minutes. Remove from the heat and cool for 30 minutes at room temperature.
• Meanwhile, in a small bowl, mix the flax meal and lukewarm water. Set aside for 10 minutes until it's gooey and looks like an egg texture.
• Preheat the oven to 300°F (150°C). Line the bottom and sides of a 9-inch springform pan with parchment paper and use a cooking oil spray to oil the bottom and sides of the pan. Set aside.
• In a large mixing bowl, whisk all the dry ingredients: flour, almond flour, baking powder, salt, cinnamon, nutmeg, and allspice.
• Add the wet ingredients to the dry: cooled dried fruit mixture, vanilla extract, and stir well to combine and form a thick consistent Christmas cake batter.
• Transfer the batter to the prepared cake tin, and bake in the center rack of the oven for 2 hours - 2.5 hours, or until a toothpick inserted in the middle comes out clean. You can foil the pan after 1 hour to prevent the top of the cake from browning too fast.
• Let the cake cool for an hour in the pan, then release it on a cooling rack and cool at room temperature overnight. Cool completely before slicing.
• Decorate with Christmas cake decor and vegan sprinkles.

Storage

• Store leftovers in an airtight cake box in the fridge for up to one week or freeze them for up to 1 month. Thaw in the fridge the day before.