Sugar Free Fruitcake
Indulge in a wholesome twist on a holiday classic with this Sugar Free Fruitcake, the perfect guilt-free treat for festive gatherings or year-round indulgence. Packed with naturally sweet dried figs, raisins, apricots, and dates, this fruitcake skips the refined sugar and lets the vibrant flavors of fruit shine through. Moist and rich, it’s beautifully spiced with cinnamon, nutmeg, and ginger, while whole wheat flour adds a hearty and nutritious touch. A touch of unsweetened orange juice infuses citrusy brightness, and every bite is studded with crunchy walnuts and almonds for added texture. Baked to perfection and best enjoyed after resting overnight to deepen the flavors, this easy-to-make treat is ideal for anyone seeking a wholesome, sugar-free dessert. Perfect for holiday celebrations or as a healthy snack, this fruitcake is sure to delight!
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Recipe Information
Ingredients
- 1.5 cups Dried figs
- 1 cup Raisins
- 0.5 cup Dried apricots
- 0.5 cup Pitted dates
- 1.25 cups Unsweetened orange juice
- 0.25 cup Coconut oil (melted and cooled)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Chopped walnuts or pecans
- 0.5 cup Chopped almonds
Instructions
Preheat your oven to 325°F (160°C). Grease and line a 9x5-inch loaf pan with parchment paper.
Roughly chop the dried figs, raisins, apricots, and dates into small pieces. In a medium saucepan, combine the chopped dried fruits with the orange juice. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove from heat and allow the mixture to cool to room temperature.
In a large bowl, whisk together the melted coconut oil, eggs, and vanilla extract until smooth.
In a separate medium bowl, sift together the whole wheat flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
Fold the cooled fruit mixture, chopped walnuts or pecans, and chopped almonds into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once completely cooled, wrap the fruitcake tightly in plastic wrap and let it rest overnight to enhance the flavors before serving.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 31.0 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 565 mg | 12% | |
*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.
