In line with the festivities, this month, V for Life (VfL) shares a recipe guide this delicious Christmas Clementine Cake, bound to be loved by all!

V for Life (VfL) was launched to ensure that people can maintain their veganism or vegetarianism (veg*nism) throughout their whole lives. The organisation support those living independently as well as those in care and their loved ones by providing services such as diet and healthy living advice, through to grants and a pen and phone-pal scheme.

People rarely envision themselves needing care when they get older. Yet 410,000 people – about the population of Bristol – live in care homes in the UK today. Currently, veg*ns make up only a very small amount of these care homes’ residents, but the number is rising.

VfL is working across the UK to make sure that care establishments can cater well and ethically for older veg*ns. They seek to do this through our UK List, which details every organisation and care home that makes a special effort to cater for older vegans and vegetarians.

The Christmas Clementine Cake makes an excellent alternative Christmas dessert, it’s very moist, more like a pudding and delicious with custard. You can use the topping idea detailed below or your own favourite festive topping.

Preparation time: 15 minutes
Cooking time: 1 hour, 10 minutes
Serves: 8
• 500g/18oz unwaxed clementines*
• 165ml/1/3 pint aquafaba
• 170g/6oz sugar
• 250g/8¾oz ground almonds
• 1 tsp baking powder
• 2 tsp vanilla extract
• Pinch fine salt

*If you can’t find unwaxed clementines you can place them in a bowl and pour boiling water over them until they are completely submerged. Leave for 5 minutes before washing in cold water.

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a 20cm round baking tin and line with a large single sheet of parchment paper on the base.

2. Peel half the clementines and discard the peel. Leave the remaining clementines with the peel intact. Cut all the clementines into quarters. Place all peeled and unpeeled clementines in a food processor, and process for 30 seconds, or until smooth.

3. Place the aquafaba and sugar in a large mixing bowl and using an electric beater, beat them for 3–5 minutes. Once the mixture starts to turn white, add the puréed clementines and beat it for another half minute or so.

4. Add the ground almond, baking powder, vanilla, and salt and beat the mixture until it’s well combined and a smooth batter forms.

5. Pour the batter into the prepared tin and spread evenly. Bake for 50–60 minutes, or until the cake feels firm to the touch. Allow to cool then transfer to a wire rack and let it cool completely.

For the topping:
• Two unwaxed clementines
• Half an unwaxed lemon
• 50g/1¾oz granulated sugar
• A couple of sprigs of rosemary
• Icing sugar to dust

1. Peel one of the clementines and cut the peel into thin 0.5cm strips.

2. Juice the other clementine and the half lemon and pour the juice into a small saucepan with the strips of clementine skin, sugar, and the leaves from the rosemary sprigs.

3. Place the saucepan on a high heat, bring it to a boil, and then turn the heat down to the lowest setting and simmer it for about five minutes, until all of the sugar is dissolved.

4. Using a toothpick, prick holes in the top of the cooled cake and then gently pour the topping over the cake. Dust with icing sugar.

Stored in a sealed container, this moist cake will keep for three to four days.