There’s something truly magical about a homemade Vegan Fruitcake, especially during the holiday season. This cake is a deliciously dense, flavorful treat that’s perfect for sharing with family and friends. Filled with wholesome ingredients and a medley of dried fruits and nuts, this vegan version of a classic favorite combines tradition with a touch of modern, plant-based creativity. Each bite bursts with rich, festive flavors that evoke warm memories and create new ones, making it a must-try recipe for your seasonal gatherings.

Recipe Summary

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Servings: 10-12
  • Skill Level: Intermediate

Ingredients

  • 2 cups mixed dried fruits (raisins, currants, apricots, figs, etc.)
  • 1 cup mixed nuts (walnuts, almonds, pecans), roughly chopped
  • 1 cup orange juice
  • 1/2 cup maple syrup
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (165°C). Line a loaf pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, combine the mixed dried fruits and nuts. Pour over the orange juice and let sit for 10-15 minutes to allow the fruits to soak and plump up.
  3. Add the maple syrup, vegetable oil, and vanilla extract to the soaked fruit mixture. Stir well to combine.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with foil loosely.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Helpful Tips

For a more moist cake, let the fruit soak overnight in orange juice. Feel free to customize the types of dried fruits and nuts based on your preference. If you prefer a sweeter cake, add an additional 1/4 cup of maple syrup.

Storage Instructions

Store your vegan fruitcake in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months.

Ingredient Substitutions

If you prefer gluten-free, substitute all-purpose flour with a gluten-free flour blend. Substitute maple syrup with agave nectar or your preferred liquid sweetener.

Suggested Pairings

Serve this luscious vegan fruitcake with a warm cup of herbal tea, mulled wine, or spiced apple cider for a truly comforting experience. It’s also delightful with a dollop of coconut whipped cream or vegan vanilla ice cream.

We hope this Vegan Fruitcake brings joy and festive warmth to your home. Don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram. We’d love to hear your feedback on our website.

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Categorized in:

Baking Recipes, Bread & Baking, Chicken Recipes, Dairy-Free Recipes, Diet Recipes, Global Recipes, One-Pot Recipes, Pasta & Rice, Uncategorized,

Last Update: November 28, 2024