This Vegan Fruitcake is my fourth fruitcake I have baked for the blog. Each year I try to make another version and the idea of a Vegan Fruitcake came to me quickly as I am currently quite interested in vegan baking and a search on the web did not deliver results that exactly blew me away.
So I then set about to tweak the recipe of the first fruitcake I baked, the Chocolate Fruitcake of 2013. It is a Nigella Lawson recipe that I have tweaked over the years (seemingly adding more booze with each bake) so with this vegan fruitcake I tried to create as a delicious and festive cake that did not contain any butter, eggs or honey.
I am thrilled with the result, it is a rich and very moist cake without being “cloying” and packed with flavour.
The appeal of the original Chocolate Fruitcake is that it does not have a lengthy ripening time and only needs to rest for about 10 days or so and it is ready to eat. I replaced the eggs with flax eggs (a mixture of flax meal and water), replaced the butter with coconut oil and added Pink Lady apple sauce for moisture.
A fruitcake has to be packed with fruit, I can not stand the supermarket versions where you see more cake than fruit and this cake has over a kilo of fruit in it. I soaked the fruit in coffee liqueur and kept the cacao of the original fruitcake as it does add a delicious depth to the cake.
For this Vegan Fruitcake I have simplified all the different types of liquor I used in the original recipe so kept it to coffee liqueur to soak the fruit, half a cup of amaretto to pour over the cake as it comes out of the oven (I love the punchy almond flavour of amaretto but you can use brandy) and then brushing with brandy for the 10 days the cake rests. If you do not want to use brandy, rum makes a flavoursome alternative.
I have built up quite a number of recipes over the years that I hope will offer some inspiration for the upcoming holiday season and you can view them at this link : Christmas and Holidays
- 150g dried prunes, chopped
- 500g prepacked dried fruit cake mix
- 100g raisins
- 100g sultanas
- 200g glace cherries
- 175g coconut oil
- 300g dark muscovado sugar
- 150ml coffee liqueur
- juice and zest of 2 oranges
- 2 tbsp cacao
- 2 tsp mixed spice
- 1 tsp instant espresso powder
- ½ tsp salt
- 45ml flax meal
- 110ml water
- 175g flour
- 100g ground almonds
- 100g apple sauce
- 100g mixed nuts of your choice, roughly chopped (optional)
- 1 tsp baking powder
- 100ml brandy, rum or amaretto
- extra brandy or rum for brushing during resting
- Place the fruit, coconut oil, sugar, liqueur orange juice and zest, cacao, mixed spice, espresso powder and salt in a saucepan and slowly bring to a slow boil while stirring
- Simmer for 10 minutes, remove from the heat and let it stand to come to room temperature
- Pre-heat the oven to 150 degrees C.
- Line the sides and bottom of a 22cm loose bottom cake tin with baking paper
- Double line the sides of the tin with baking paper and make sure the paper is about 3cm higher than the edges of the tin
- In a large bowl, add the flax meal and water, mix and let it stand to thicken for a few minutes
- Add the fruit, flour, almonds, apple sauce, nuts (if used), baking powder to the flax mixture and mix well
- Spoon the mixture into the prepared tin and bake for about 2 hours or more until the cake is firm and the top is quite shiny
- Start testing if the cake is cooked 15 minutes before 2 hours are up by inserting a cake tester into the middle of the cake
- Do not worry if there is a very slight bit of moist batter attached to the tester but it must not be raw batter attached to the tester
- If the cake is too uncooked return to the oven for another 15 minutes and test again and repeat if needed until the cake is cooked through
- Cover the top with foil so that the cake does not become too dark on top
- When the cake is cooked, remove from the oven and pierce some holes with the cake tester
- Pour the brandy, rum or amaretto carefully over the hot cake
- Let the cake cool down completely and remove from the cake tin
- Wrap tight in tinfoil and let it rest for 10 days in an airtight container brushing with more brandy every few days until serving
Check out the other Fruitcake Recipes :