Dairy Free Fruitcake Fruitcake W No Eggs No Milk but Yummy
This Dairy-Free Fruitcake is proof that indulgence doesn’t have to come with eggs, milk, or compromise! Packed with a vibrant mix of dried fruits like raisins, cranberries, and apricots, and enriched with the warmth of cinnamon and nutmeg, this fruitcake is naturally sweetened with applesauce and a hint of maple syrup. Fresh orange juice and zest bring a bright citrusy flair to every bite, while chopped nuts add a delightful crunch. Perfectly moist and irresistibly flavorful, this plant-based fruitcake is a festive treat that’s easy to prepare in just 20 minutes before baking to golden perfection. Whether enjoyed as a holiday dessert or a year-round snack, this vegan-friendly recipe proves that wholesome meets delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 2 cups Mixed dried fruits (raisins, currants, cranberries, chopped apricots, etc.)
- 0.5 cups Chopped nuts (walnuts, pecans, or almonds)
- 0.75 cups Brown sugar
- 1 cup Unsweetened applesauce
- 0.25 cups Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cups Fresh orange juice
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 325°F (160°C) and line a 9-inch loaf pan with parchment paper or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the mixed dried fruits and chopped nuts into the dry ingredients. Stir well to coat the fruit and nuts with the flour mixture. This helps prevent them from sinking to the bottom during baking.
In a separate medium bowl, whisk together the brown sugar, unsweetened applesauce, maple syrup, vanilla extract, orange juice, and orange zest until smooth.
Pour the wet mixture into the dry ingredients and gently stir until fully combined. Do not overmix.
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the fruitcake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy as is or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 721.2 g | 262% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 475.2 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4740 mg | 101% | |
*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.
