Vegan fruit cake with chocolate | gluten free recipe
I know, I know, it’s January and Christmas is over but this vegan fruit cake with a delicious chocolate glaze can be eaten at any time of the year. If you live in a country where it’s super cold in January, well congrats! You now have the perfect excuse to make this yummy dessert. This fruit cake tastes best when you enjoy it in front of a fireplace with a big cup of hot chocolate. But as I wrote before, it also tastes great at any time of the year. So make it today, I am sure you will enjoy it as much as I do.
This vegan fruit cake is:
- Gluten free
- Dairy free
- Egg free
- Refinded sugar free
- Full of flavor
It’s packed with dried fruits and nuts
This vegan fruit cake not only tastes delicious, but it’s also easy to make. It’s packed with lots of dried fruits and nuts. I used dried apricots, figs, dates and raisins. If you use more dried fruits in the recipe, the cake will turn out even more rich, moist and gooey. As for the nuts I used cashews, almonds, pecans and pieces of coconut meat. You can of course use any other nuts like hazelnuts, walnuts or peanuts.
I poured a delicious chocolate glaze on top of this vegan fruit cake. And let me tell you, it makes it even more tasty! You don’t have to add the chocolate on top but I can only recommend it. After all, chocolate makes everything better in my opinion.
Boozy vegan fruit cake with so much flavor!
Do you like using dried fruits with booze in cakes? I absolutely love it, the natural sugar of the dried fruits makes the cake super sweet, moist and rich and the booze adds so much flavor. I soaked the dried fruits in rum, as I like the flavor of rum! But don’t worry, you don’t need to add alcohol, you can just use a rum flavor. If you try out my fruit cake recipe, please report back and tell me if you liked it.
A delicious vegan fruit cake with chocolate. A perfect cake for Christmas or any other time of the year
- 1 cup dried fruits, chopped, e.g. apricots, dates, figs (160 g)
- 1/2 cup raisins (80 g)
- 1/2 cup nuts, chopped e.g. cashews, almonds, walnuts, pecan nuts (75 g)
- 1/4 cup of rum (60 ml) OR 1/4 cup orange juice (60 ml) and some drops of rum flavor
- 1 cup rice flour, white (160 g)
- 1/2 cup + 2 tbsp tapioca flour (75 g)
- 1/4 cup garbanzo flour (33 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 small/medium sized spotty bananas (200 g)
- 1/2 cup coconut milk (120 ml)
- 1/3 cup maple syrup (or any other liquid sweetener) (80 ml / 110 g) (use less if you add more dried fruits)
- 3 tsp lime juice
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted (28 g)
- 3 flax eggs (3 ground flax seeds + 6 tbsp water)
- 3 drops each of orange- and lemon essential oil (optional)
Chop your dried fuits and nuts and soak them together with the raisins in rum (or orange juice with rum flavor) overnight or for at least two hours
Put the dry ingredients in a big bowl and stir until there are no clumps. You can use 2 cups of any gluten free flour blend instead of the flours I listed
Add the wet ingredients into the dry ingredients and stir with a spatula until the mixture is combined
Now add the soaked dried fruits, raisins and nuts and mix again with a spatula
Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2.5 inches
Bake in the oven at 390 degree F (200 degree C) for about 45 minutes or until a toothpick comes out almost clean (don't overcook it). Check after 40 minutes with a toothpick
Mix all ingredients for the chocolate glaze with a whisk in a small bowl and pour it over the cake once it has cooled down. Store the cake in the fridge
Flours: You can use 2 cups of any gluten free flour blend instead of the three flours I listed
Chocolate glaze: I use this brand of peanut flour. You can skip it and use 6 tbsp of cocoa powder instead and less water / orange juice as the peanut flour makes the mixture thicker
Essential oils: Make sure to use essential oils (food grade) and not aroma oils