Vegan Classic Fruit Cake

Indulge in the festive charm of a *Vegan Classic Fruit Cake*, a moist and flavorful dessert packed with vibrant dried fruits, warm spices, and crunchy nuts. This plant-based twist on the traditional holiday treat is perfectly sweetened with brown sugar and orange juice, while a flaxseed "egg" keeps it entirely egg-free. Melted coconut oil adds richness, and almond milk brings a tender crumb to every bite. Infused with aromatic cinnamon, nutmeg, and ginger, this cake fills your home with the comforting scents of the season. Whether served fresh or stored to let its flavors deepen over time, this show-stopping vegan fruit cake is perfect for holiday gatherings or as a year-round treat. Easy to prepare and delightfully rich, it caters to both vegans and non-vegans alike, making it a must-try recipe for your dessert repertoire!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 10

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

Directions

Step 1

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

Step 2

In a small bowl, mix the flaxseed meal with water and let it sit for 10 minutes to create a flax egg.

Step 3

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.

Step 4

In a large mixing bowl, whisk together the melted coconut oil and brown sugar until well combined.

Step 5

Add the flax egg, almond milk, and vanilla extract to the sugar mixture. Stir until well blended.

Step 6

In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt.

Step 7

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Step 8

Fold in the soaked dried fruits and chopped nuts, ensuring they are evenly distributed in the batter.

Step 9

Transfer the batter to the prepared cake tin and smooth the top with a spatula.

Step 10

Bake for 90 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Step 12

Serve the fruit cake once it has completely cooled, or wrap it tightly in plastic wrap and store for later enjoyment.

Nutrition Facts

Serving size	(1526.3g)

Amount per serving	% Daily Value*
Calories	5049.2

Total Fat 175.3g	0%
Saturated Fat 89.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2275.9mg	0%
Total Carbohydrate 865.3g	0%
Dietary Fiber 52.4g	0%
Total Sugars 583.3g
Protein 56.7g	0%

Vitamin D 33.0IU	0%
Calcium 704.3mg	0%
Iron 24.9mg	0%
Potassium 5210.0mg	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: 30.0%

Protein: 4.3%

Carbs: 65.7%