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 fruitcake 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
- Refined 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 tastier! 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 fruitcake recipe, please report back and tell me if you liked it. PS: If you love cakes with spices check out my Vegan & Gluten Free Carrot Cake
Vegan fruit cake with a chocolate glaze
Dried fruits, nuts and spices
Dry ingredients for the cake (see recipe notes)
Wet ingredients for the cake
- 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 fruits and nuts and soak them together with the raisins and spices 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 degrees F (200 degrees 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
Nutrition information is an estimate and has been calculated automatically
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