Vegan Fruitcake
Made with all your favourite nuts and fruits, this easily personalized Festive Vegan Fruitcake is a moist and flavourful combination that holds together well and wraps all the ingredients in tasty goodness and spices!
| Servings | Prep Time |
| 1-5fruitcakes | 30 +minutes |
| Cook Time |
| 2-3hours |
|
|
Ingredients
- 3cups roasted nutsChoose your favourite! I used almonds, hazelnuts, and pecans.
- 3cups dried fruit, choppedChoose your favourite! I used dates, pineapple, apricots, sultanas, craisins, blueberries and sour cherries.
- 1/3 +cup rum
- 4Tablespoons chia seed
- 2/3cup water
- 3/4cup soft vegan butter
- 1/2cup marmalade
- 1cup brown sugar
- 3teaspoons vanilla
- 1Tablespoon molasses
- 1teaspoon finely grated orange rind
- 2 1/2cups flour
- 3/4teaspoon baking soda
- 1teaspoon cinnamon
- 1/2teaspoon allspice
- 1/2teaspoon nutmeg
- 1/2cup plant milk
- 2Tablespoons apple cider vinegar
Topping
- whole nutsI used the whole versions of the nuts inside!
- 28-30 maraschino cherries
- 2Tablespoons rumPlus more for brushing on later!
Instructions
- Prepare the dried fruit mixture at least a day before you plan to bake. Just soak the chopped fruit in a large bowl, sprinkle with 1/3 cup of rum and stir. Cover and leave overnight or for a few days, stirring occasionally.
- When you are ready to bake, prepare a pan. You can use make one large, 10 inch cake by using a springform pan which has a removable bottom, by greasing it and then lining it with double layer of parchment paper. I enjoyed making this recipe into 5 smaller loafs. Be sure to line small loaf pans with double parchment paper, too. These will freeze well and make great gifts!
- Heat oven to 275 degrees F.
- Chop your selection of nuts into small pieces.
- Combine the chia seed with the 2/3 cup of water and let sit until it gels.
- In a large mixing bowl, beat the butter, brown sugar, molasses, vanilla, marmalade and orange rind.
- In another bowl, sift together the flour, baking soda, and spices.
- Mix together the milk and the vinegar. Add this liquid along with the soaked chia seed mixture and beat to combine. Now add the dry ingredients to the mixing bowl and stir just until combined. (Don’t overmix!) The batter will be very thick.
- Stir in the soaked fruit and any liquid, along with the chopped nuts.
- Spread the thick batter evenly in the prepared pan.
- Decorate with some whole nuts and some maraschino cherries for colour!
- Bake for 2-3 hours, until a skewer comes out clean.
- Let the cake cool in the pan on a cooling rack. When cool, remove from pan, remove the parchment paper and brush the rum over the cake.
- Wrap the cooled cake in foil and keep in an airtight container, brushing with a little rum every week or two, for about six weeks, to allow for wonderful flavours to develop. Enjoy!
Recipe Notes
This was a way to gift my parents with a delicious and nutritious cake that they could enjoy for weeks to come! The homemade version of this sometimes-avoided cake is really tasty!! Happy Holidays!
