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Vegan Christmas Pudding

Vegan Christmas Pudding
Nutmeg, cloves, cinnamon… these are the aromas that remind us Christmas is right around the corner! Luckily for you, we’ve created a recipe for a vegan Christmas pudding that’ll have your whole house smelling like Christmas morning on any day.

On top of that, any family members or guests who don’t consume animal byproducts can enjoy in it too! We use nuts instead of cream and aquafaba instead of eggs. If you’re not familiar with aquafaba, it consists of the water in which legumes, such as chickpeas, have been cooked. Due to its ability to mimic the functional properties of egg whites it can be used as a direct replacement for eggs in some desserts, including this one!


Our vegan Christmas pudding requires no baking. We prepared it using the Zepter Masterpiece Cookware stacking system for steam cooking, which allows you to cook up to four dishes over one burner, saving you space, time and energy!



  • 50 g dried cranberries
  • 50 g raisins 
  • 50 g dried apricots
  • 50 g hazelnuts
  • 50 g almonds
  • 200 g spelt flour
  • Salt
  • 1 apple
  • Juice and zest of 1 orange
  • 3 tbsp. aquafaba (liquid found in canned chickpeas)
  • 80 ml. coconut oil
  • 2 tbsp. coconut sugar
  • 1 leveled tsp. cinnamon
  • 1 tsp. baking powder 
  • ½ tsp. nutmeg
  • ¼ tsp. ground cloves
  • ¼ ground ginger

For the glaze
  • 50 g cashews
  • 50 g fresh dates
  • 250 ml. Aqueena purified water
  • Pinch of cinnamon
  • 1  tbsp. chia seeds




  • Soak the cranberries and the raisins in Aqueena purified water (alternatively soak in rum or whiskey) and let sit for 15 minutes 
  • Shred the apple and coarsely chop the nuts 
  • In a mixing bowl combine drained cranberries and raisins, chopped dried apricot, dates, shredded apple and the nuts
  • In a separate bowl combine the spelt flour, baking powder, salt, all the spices and the coconut sugar
  • Add melted coconut oil, the orange zest and juice and the aquafaba to the mixing bowl with the dried fruit and mix well to combine. Once combined, start adding the flour mixture gradually
  • Pour the mixture into a heat proof glass bowl and seal loosely with parchment paper, leaving room for the pudding to rise 
  • Pour water into the Zepter Masterpiece Z-1625 pot and turn on the induction plate to 90°C
  • Using the Zepter Masterpiece Cookware stacking system for steam cooking, place the heat proof bowl with pudding mixture into the Zepter Masterpiece Z-S20 strainer and stack in top of the pot with the water
  • Let cook for 2 hours at 90°C
  • Let the pudding cool, then transfer to VacSy container and keep in fridge until serving



For the glaze
  • Place the cashews and dates in the MixSy container, cover with boiling water and let sit overnight
  • In the morning, blend using the MixSy. After one hour, mix in the chia seeds
  • If your glaze is too thin, add chia seeds. If it’s too thick, add more water



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