Dairy-Free Classic Fruit Cake
Indulge in the rich, festive flavors of this Dairy-Free Classic Fruit Cake, a plant-based twist on a traditional holiday favorite. Packed with a vibrant medley of mixed dried fruits, chopped nuts, and the tangy zest of orange juice, this cake offers all the warmth and nostalgia without any dairy. Sweetened with dark brown sugar and molasses for a deep, caramel-like richness, it's perfectly spiced with cinnamon, ginger, and nutmeg for a cozy, aromatic flair. Using simple pantry staples like vegetable oil and apple cider vinegar, the recipe achieves a moist, tender crumb without eggs or butter. Ideal for seasonal gatherings or as a make-ahead treat, this dairy-free treasure actually improves in flavor the longer it rests! Perfect for vegans, those with dairy sensitivities, or anyone seeking a healthier holiday dessert option.
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Recipe Information
Ingredients
- 500 grams Mixed dried fruits (raisins, currants, dried apricots, sultanas)
- 100 grams Chopped mixed nuts (e.g., almonds, walnuts, pecans)
- 240 ml Orange juice
- 100 grams Dark brown sugar
- 80 grams Molasses or dark treacle
- 120 ml Vegetable oil
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 2 teaspoons Apple cider vinegar
Instructions
Preheat your oven to 150°C (300°F). Grease and line a 9-inch (23cm) round cake tin with parchment paper.
In a large bowl, combine the mixed dried fruits and chopped nuts. Pour over the orange juice, mix well, and let them soak while you prepare the rest of the ingredients.
In a medium saucepan over low heat, combine the dark brown sugar, molasses, and vegetable oil. Stir occasionally until the sugar has dissolved and the mixture is smooth. Remove from heat and let cool slightly.
In another large bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, salt, and baking soda. Whisk to ensure they are well combined.
Pour the cooled sugar mixture into the flour mixture and stir until just combined.
Add the soaked fruit and nut mixture to the batter, along with any remaining orange juice. Stir until well combined.
Add the vanilla extract and apple cider vinegar. Mix until all ingredients are thoroughly incorporated.
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake in the preheated oven for 90 minutes or until a skewer inserted into the center of the cake comes out clean. If the top of the cake browns too quickly, cover it with a piece of foil in the last 30 minutes of baking.
Once done, remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, store the cake in an airtight container. This fruit cake improves in flavor and texture if left to rest for at least a day before serving.
Nutrition Facts
Calories |
4641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 762.3 g | 277% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 506.1 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 6407 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
