vegan fruit cake egg free and gluten free recipe with booze and chocolate
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Vegan fruit cake with a chocolate glaze

A delicious vegan fruit cake with chocolate. A perfect cake for Christmas or any other time of the year
Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 9
Calories 380kcal
Author Michaela Vais

Ingredients

Dried fruits, nuts and spices

  • 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 rum (60 ml) OR 1/4 cup orange juice (60 ml) and some drops of rum flavor
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 thumb fresh ginger chopped

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)

Chocolate glaze

Instructions

  • 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

Notes

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
 
The recipe makes one loaf which I cut into 10 pieces. Nutrition facts are for one piece with the chocolate glaze
 

Nutrition

Calories: 380kcal | Carbohydrates: 58.3g | Protein: 5.7g | Fat: 12.2g | Saturated Fat: 7g | Sodium: 192mg | Fiber: 4.3g | Sugar: 30g