Vegan Fruit Cake
A delicious vegan fruit cake with chocolate. A perfect cake for Christmas or any other time of the year
Servings 9
Ingredients
Dried fruits, nuts and spices
Dry ingredients for the cake (see recipe notes)
- 1 cup (160 g) white rice flour
- 1/2 cup + 2 tbsp (75 g) tapioca flour
- 1/4 cup (33 g) garbanzo flour (chickpea flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
Wet ingredients for the cake
- 2 small/medium (200 g) spotty bananas
- 1/2 cup (120 ml) coconut milk
- 1/3 cup (80 ml) maple syrup or any other liquid sweetener (use less if you add more dried fruits)
- 3 tsp lime juice
- 1 tsp vanilla extract
- 2 tbsp (28 g) coconut oil melted
- 3 flax eggs (3 ground flax seeds + 6 tbsp water)
- 3 drops each of orange- and lemon essential oil (optional)
Chocolate glaze
- 3 tbsp peanut flour (see notes)
- 3 tbsp cocoa powder
- 3-4 tbsp maple syrup (depending how sweet you want it)
- 2-3 tbsp water OR orange juice (see notes)
- 2 tbsp coconut oil melted
- 1 pinch of salt
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 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.