Vegan Classic Fruit Cake
Indulge in the timeless flavors of a Vegan Classic Fruit Cake, a plant-based twist on a beloved holiday staple that's brimming with rich, fruity goodness. This recipe features a medley of dried mixed fruits soaked in vibrant orange juice, creating a moist and naturally sweet base. Enhanced with warm spices like cinnamon, nutmeg, and ginger, and studded with crunchy nuts, every slice offers delightful texture and festive aromas. Crafted without eggs or dairy, this recipe uses a flaxseed "egg" and almond milk to achieve the perfect consistency, while coconut oil lends a subtle richness. Ideal for celebrations or cozy gatherings, this vegan fruit cake serves as a show-stopping dessert that pairs perfectly with a cup of tea or coffee. Bake it ahead to let the flavors deepen, and enjoy a taste of tradition with this dairy-free, egg-free masterpiece!
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Recipe Information
Ingredients
- 500 grams Dried mixed fruits
- 250 milliliters Orange juice
- 100 grams Coconut oil, melted
- 150 grams Brown sugar
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 100 milliliters Almond milk
- 1 teaspoon Vanilla extract
- 100 grams Chopped nuts (almonds, walnuts, or pecans)
- 1 tablespoon Flaxseed meal
- 3 tablespoons Water
Instructions
Preheat your oven to 150°C (300°F) and line a 9-inch round cake tin with parchment paper.
In a small bowl, mix the flaxseed meal with water and let it sit for 10 minutes to create a flax egg.
In a large saucepan, combine the dried mixed fruits and orange juice. Heat over low-medium flame until the fruits have absorbed most of the juice, about 10 minutes. Remove from heat and allow it to cool slightly.
In a large mixing bowl, whisk together the melted coconut oil and brown sugar until well combined.
Add the flax egg, almond milk, and vanilla extract to the sugar mixture. Stir until well blended.
In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the soaked dried fruits and chopped nuts, ensuring they are evenly distributed in the batter.
Transfer the batter to the prepared cake tin and smooth the top with a spatula.
Bake for 90 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Serve the fruit cake once it has completely cooled, or wrap it tightly in plastic wrap and store for later enjoyment.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 50.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 541 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.
