Dairy-Free Classic Fruit Cake

Indulge in the rich and festive flavors of this Dairy-Free Classic Fruit Cake, a holiday favorite that’s both comforting and allergen-friendly. Packed with your choice of mixed dried fruits, chopped nuts, and spiced with warm notes of cinnamon, ginger, and nutmeg, this cake is naturally moist thanks to orange juice and a touch of molasses. Free from dairy but full of decadence, it uses vegetable oil for a tender crumb and apple cider vinegar for a perfect rise. This one-bowl wonder bakes beautifully, filling your kitchen with the aroma of seasonal cheer. Ideal for make-ahead plans, the cake's flavor and texture deepen over time, making it the ultimate centerpiece for holiday celebrations or gift-giving.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 10

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

Directions

Step 1

Preheat your oven to 150°C (300°F). Grease and line a 9-inch (23cm) round cake tin with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour the cooled sugar mixture into the flour mixture and stir until just combined.

Step 6

Add the soaked fruit and nut mixture to the batter, along with any remaining orange juice. Stir until well combined.

Step 7

Add the vanilla extract and apple cider vinegar. Mix until all ingredients are thoroughly incorporated.

Step 8

Pour the batter into the prepared cake tin, smoothing the top with a spatula.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	(1363.1g)

Amount per serving	% Daily Value*
Calories	4641.4

Total Fat 167.7g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 68.2g
Cholesterol 0mg	0%
Sodium 2372.9mg	0%
Total Carbohydrate 762.3g	0%
Dietary Fiber 52.6g	0%
Total Sugars 506.1g
Protein 58.3g	0%

Vitamin D 0IU	0%
Calcium 691.3mg	0%
Iron 30.7mg	0%
Potassium 6406.8mg	0%

*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.

Source of Calories

Fat: 31.5%

Protein: 4.9%

Carbs: 63.6%