Desserts
Vegan Gluten free Christmas Cake – Fruit Cake
Vegan Gluten free Christmas Cake Fruit Cake full of nuts, dried fruits, dates, seeds, candied ginger. Soft, Flavorful and great…
- Ready 1 hour
- Serves 10
- Prep 15 minutes
- Cook 45 minutes
I am not sure why fruit cakes have a bad rap. They used to be a treat we would wait for around Christmas. Soft, Sweet, full of fun stuff for us kids I guess. Maybe we just lucked out with a fabulous bakery. 🙂
I make versions of my Spelt spiced fruit cake if not baking a load of cookies every year. This version is adapted from spelt flour version. I use almond flour and rice flour to keep it gluten-free. The cake keeps well refrigerated for a few weeks if you use liquor or a week with orange juice. Serve as is or with a bourbon/rum glaze! Add nuts or seeds that you like, some dates, apricots, cherries. I also added some roasted sunflower seeds and chia seeds, so the cake is also great to snack on.
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More gluten-free baking from the blog
- Gluten-free Cinnamon Roll Bread yeast-free.
- Sweet Potato Crumb Cake.
- Gluten-free Brownies
- Sweet Potato Blondies.
- Gluten-free Lemon Donuts
- And many more here
If you make this cake or any of the above gf bakes, let me know how they turned out! Send me pictures, Tag me on social media.
Soak the nuts, seeds, dried and candied fruit in orange juice or juice + liquor.
Whisk all the dry ingredients, them combine with the wet.
Recipe
Vegan Gluten free Christmas Cake - Fruit Cake
Vegan Gluten free Christmas Cake Fruit Cake full of nuts, dried fruits, dates, seeds, candied ginger. Soft, Flavorful and great for gifting. Vegan Soyfree Recipe.
- Serves 10
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Ingredients
- 1 cup orange juice or a combination with liquor ((upto half cup of rum, brandy, whiskey or a mix))
- 1.25 to 1.5 cups dried fruits and nuts ((I use pecans, cashews, walnuts, roasted sunflower seeds, candied ginger, currants, chopped dates, candied orange peel, cherries/apricots etc))
- 1 tbsp chia seeds ((not optional as they help thicken the leftover orange juice. You an use 1.5 tbsp flax seed meal as a sub))
- 1/4 to 1/3 cup light brown sugar
- 2 tbsp oil ((I use organic safflower))
- 1/2 tsp vanilla extract
- 1/2 cup white rice flour
- 3/4 cup almond flour
- 1/4 cup potato starch
- 1.5 tsp baking powder
- 1/2 tsp citric acid (, optional **)
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
Instructions
- 1
Add juice, dried fruit, nuts, seeds, and chia seeds to a bowl and mix. Let sit refrigerated for a few hours to overnight.
- 2
Preheat the oven to 350 degrees F (180 C). Line a loaf pan with parchment or grease it.
- 3
Take the juice bowl out from the fridge. Add sugar, oil and vanilla to the bowl and mix in until sugar is combined. In another bowl, add the dry ingredients and whisk. (You can omit the citric acid from the dry. I like the air it adds to gluten-free baked goods. See my glutenfree cinnamon roll bread post for details about the use of citric acid)
- 4
Combine the dry and wet and mix to make a batter. Drop in parchment lined pan.
- 5
Bake at 350 degrees F for 45 minutes. Check with a toothpick from the center of the cake. it should come out almost clean. Bake longer if needed.
- 6
Cool for 10 minutes, then remove from the pan. Cool completely before slicing (cool lightly covered by a towel). Store on the counter covered for upto 2 days, refrigerate for upto 10, freeze for upto 2 months. If using liquor, you can store the cake on the counter and refrigerator for longer.
Notes
Glaze options: You can glaze this cake with some fruit preserves heated up and mixed with rum or bourbon. Or heat 2 tbsp vegan butter, 4 tbsp sugar and 2 tbsp liquor until sugar dissolves to make a smooth glaze. Make this with regular flour, use 1.25 to 1.5 cups of spelt flour or a mix of whole wheat and all purpose. or use my spiced fruit cake recipe ** See information on the need of Citric acid use above in the post. To make without citric acid: omit it and for the liquid use 1/4 cup club soda and use 3/4 cup orange juice. You can also use whipped aquafaba. Whip 3 tbsp aquafaba until soft peaks and fold into the batter just before baking, Use 3/4 cup + 2 tbsp orange juice instead of 1 cup in the batter. Nutrition is 1 of 10 slices
Nutrition
- Calories231 kcal
- Carbohydrates23 g
- Protein3 g
- Fat14 g
- Saturated Fat1 g
- Sodium63 mg
- Potassium216 mg
- Fiber2 g
- Sugar10 g
- Vitamin A55 IU
- Vitamin C12.6 mg
- Calcium77 mg
- Iron0.9 mg
