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 Facts
Vegan Fruit Cake
Amount per Serving
Calories
380
% Daily Value*
Fat
12.2
g
19
%
Saturated Fat
7
g
35
%
Sodium
192
mg
8
%
Carbohydrates
58.3
g
19
%
Fiber
4.3
g
17
%
Sugar
30
g
33
%
Protein
5.7
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.