SoulChef Sundays: Festive cake trio

By Chef Georgia Koutsoukou – “SoulChef”

SoulChef Georgia brings three Christmas cakes that blend Greek soul, festive warmth, and her signature global flair. From the creamy depth of chestnut to the citrus brightness of orange and the rich, spiced indulgence of a vegan Black Forest — these cakes are designed to bring joy straight to your holiday table.

1. Chestnut & White Chocolate Cake (Classic)

Ingredients

• 200 g Unsalted Butter (softened)
• 200 g Sugar
• 4 Eggs (room temperature)
• 150 g Chestnut Purée
• 50 ml Heavy Cream
• 1 tsp Vanilla Extract
• 250 g All-Purpose Flour
• 1 tsp Baking Powder
• 100 g White Chocolate (chopped)

Method

1. Beat butter and sugar until light and fluffy.
2. Add eggs one at a time.
3. Stir in chestnut purée, cream and vanilla.
4. Add sifted flour + baking powder and mix gently.
5. Fold in white chocolate pieces.
6. Bake at 170°C (340°F) for 50–60 minutes.

2. Vegan Orange Cake with Tahini Glaze (Sugar-Free)

Ingredients – Cake

• 250 g Whole Wheat Flour
• 150 ml Carob Syrup or Maple Syrup
• 250 ml Fresh Orange Juice
• Zest of 2 Oranges
• 120 ml Light Olive Oil
• 1 tsp Baking Soda
• 1 tbsp Baking Powder
• 1/2 tsp Cinnamon
• 1/2 tsp Ginger Powder

Ingredients – Glaze

• 3 tbsp Whole Tahini
• 1–2 tbsp Orange Juice
• 1 tbsp Honey or Maple Syrup

Method

1. Preheat oven to 175°C (350°F).
2. Mix all wet ingredients.
3. Mix all dry ingredients separately.
4. Combine wet + dry mixtures; do not overmix.
5. Bake 40–50 minutes.
6. Mix glaze ingredients and pour over the cooled cake.

3. Vegan Black Forest Christmas Cake

Ingredients

• 250 g All-Purpose Flour
• 200 g Brown Sugar
• 50 g Cocoa Powder
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 2 tsp Spice Mix (Cinnamon, Clove, Nutmeg)
• 250 ml Almond or Soy Milk
• 100 ml Sunflower Oil
• 1 tbsp Apple Cider Vinegar
• 100 g Dried Cherries or Sour Cherries
• 100 g Dark Raisins
• 50 ml Dark Rum
• Pinch of Salt

Method

1. Soak cherries and raisins in rum (reserve excess liquid).
2. Mix all dry ingredients in one bowl.
3. Mix plant milk, oil and vinegar in another.
4. Combine wet + dry mixtures.
5. Add strained fruit.
6. Bake at 180°C (350°F) for 45–55 minutes.
7. When warm, pierce and spoon the leftover rum liquid over the top.

A message to the Greeks of Australia from SoulChef Georgia

“Even with oceans between us, the flavours of Greece can gather us around the same table.
Whether you choose the rustic chestnut cake, the wholesome orange cake, or the rich vegan Black Forest — may these recipes warm your homes and your hearts.
I can’t wait to hear your stories and see your festive creations.”

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​Email: gkouts.gk@gmail.com