Vegan Fruit Cake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I love how my Vegan Fruit Cake brings the holiday spirit to life in my family! It’s a quick, modern twist on a classic dessert, completely egg and dairy-free, and even easy to make gluten-free. Perfect for sharing with loved ones.
My vegan fruit cake captures the festive season with its perfect mix of dried fruits like cherries, cranberries, blueberries, and apples, it’s bursting with juicy flavor in every bite. And it pairs beautifully with my cranberry sauce from dried cranberries for an extra festive touch.
My perfectly spiced, dense loaf reminds me of the traditional fruit cake I grew up with, but with a vegan twist. It’s sweet, flavorful, and the perfect companion to holiday festivities or any special occasion. I love serving it as the grand finale to a big holiday meal with healthy mashed potatoes, and of course my vegan turkey roast.
🌟 Why I Love This Recipe
This is hands-down my favorite easy vegan fruit cake recipe! What I love most is how it’s naturally dairy-free and egg-free, so everyone at the table can enjoy a slice. Whether you have dietary restrictions or just love a good plant-based treat, this cake has you covered with all the festive flavors you’d expect from a holiday classic!
And guess what? My recipe is super easy to adjust for gluten-free guests! Last year, I made a gluten-free version for my friend, and he couldn’t stop raving about it, he was practically drooling over every bite.
My vegan fruit cake is everything I want in a dessert, it nails both taste and texture! Unlike traditional fruit cakes that can be soggy or mealy, this one is packed with dried fruits, a touch of brown sugar, and just the right amount of spice. It’s fruity, nutty, and has a soft, hearty texture that makes it stand out on any holiday table.
The smell while it’s baking, it’s absolutely heavenly! Every time I make this, my kids can’t help but hover around the kitchen, asking, “Mom, is it ready yet?” with that impatient excitement only they can pull off. I’ve taken a classic Christmas recipe and given it a vegan twist, making it both healthy and indulgent without losing any of the flavor or comfort of the moist, tender loaf we all love.
Whether it’s the holidays or just a time to treat yourself, my vegan fruit cake is the perfect choice. I can’t wait for you to try it!
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🥘 Ingredients
My healthier vegan fruit cake comes together with just a handful of few key ingredients. Here’s what I like to use:
Dried Fruit: I love using a mix of raisins, currants, cherries, cranberries, blueberries, and dried apples. It gives the cake a burst of fruity flavor in every bite.
Whole Wheat Flour: Whole wheat flour adds a subtle nuttiness and a boost of whole grains.
Melted Coconut Oil: I use coconut oil as a rich, dairy-free substitute for butter. It keeps the cake moist and delicious.
Plant-Based Milk: Almond milk is my favorite for its mild flavor.
Chia Seed Eggs: I mix chia seeds with water to create a plant-based egg replacer. It binds the ingredients perfectly and keeps the cake vegan-friendly.
Swaps
Fruit: I like to mix up the dried fruits, anything works! Adding nuts like walnuts or pecans gives it a nice crunch too.
Flour: If you prefer, plain flour works just as well in this recipe. It’s a simple swap that keeps things easy!
Butter or Oil: Vegan butter or vegetable oil are great alternatives if that’s what you have on hand. Both give the cake a moist, tender texture.
Milk: I’ve tried unsweetened almond milk, coconut milk, and soy milk, they all work perfectly in this dairy-free cake. Use whichever you love most!
Spices: A pinch of ground nutmeg or pumpkin pie spice is a fun way to add extra warmth and flavor. It’s an easy upgrade!
👩🏽🍳 How To Make
I can already imagine the incredible smell of my vegan fruit cake baking, filling the house with festive vibes. But wait, we’ve got to make it first, with my easy step-by-step instructions below.
Preheat Oven, Mix Wet Ingredients: First, I preheat the oven to 325º Fahrenheit. In a large bowl, I combine the plant-based milk, vegan butter (or oil), sugar, and chia seed eggs, mixing until smooth. While a stand mixer is an option, I find that a simple mixing bowl and whisk do the job just fine.
Mix Dry Ingredients: Next, I gently whisk in the dry ingredients: all-purpose flour, baking soda, baking powder, and cinnamon, until everything is just combined.
Add Dried Fruit & Nuts: Now I gently fold in the dried fruit and add in a few walnuts, almonds, pine nuts, or sunflower seeds if desired, making sure to not over mix the batter.
Bake: Once the batter is ready, I transfer it into a loaf tin lined with parchment paper or aluminum foil. I use a 13×5 inch loaf pan and bake the cake in the preheated oven for 80-90 minutes, or until it turns a lovely golden brown.
Let Cool: After baking, I let the cake cool in the pan for 15-20 minutes before removing it and allowing it to cool completely on a wire rack.
Serve: Once it’s fully cooled, I slice it up and serve. Enjoying a piece of this vegan Christmas fruit cake is always a treat!
💭 Expert Tips
My #1 Secret Tip for making the best vegan fruit cake recipe is to let the batter rest for about 30 minutes before baking. This allows the dried fruit to absorb some of the moisture from the batter, resulting in a more evenly distributed and moist texture throughout the cake. It also gives the flavors a bit more time to meld together, enhancing the overall taste. So, after mixing everything up, don’t rush straight to the oven, give the batter a little time to rest and you’ll end up with a richer, more flavorful cake.
Other Tips To Keep In Mind:
- Chop Dry Fruits: I make sure to chop my dried fruits before adding them to the batter. Larger fruit chunks are more likely to settle at the bottom of the cake, so chopping helps distribute them evenly.
- Measure Dried Fruit: I stick to using 300 grams of dried fruit in this recipe. Adding more can make the cake too dense and tough.
- Check for Doneness: To ensure my eggless fruit cake is properly baked, I insert a toothpick into the center. If it comes out clean, I know the cake is ready to come out of the oven.
- Let The Cake Cool Before Slicing: This is so important to getting a tender crumb and ensuring the cake doesn’t fall apart! If you slice it after cooling, you’ll get perfectly clean slices, but if you slice it too early, it’ll become crumbly and won’t hold together as well.
📖 Variations
I love how versatile my vegan fruit cake is, it’s a holiday favorite in my family! For a fun variation, try these:
Different Fruit: I love swapping the usual berries and cherries for dried mango chunks, it adds a tropical twist! Sometimes, I go all out with passion fruit purée, shredded coconut, lemon zest, and candied pineapple for a fruity, festive loaf.
Vegan Plum Cake: Dried plums soaked in orange juice and zest create a tart, tangy twist on a vegan Christmas cake. It’s such a unique flavor that feels special for the holidays.
Rum Cake: Soaking the dried fruit in rum or brandy overnight takes this cake to the next level. It adds rich, deep flavors that are perfect for a decadent holiday treat.
Gluten-Free Vegan Fruit Cake: For a gluten-free option, I use oat flour, almond flour, or a gluten-free mix. It’s an easy swap that ensures everyone can enjoy a slice of this festive cake.
Mini Loaf Pans: Baking the batter in mini loaf pans makes adorable gifts! I just adjust the baking time to ensure each little loaf comes out perfectly baked.
🍽 Serving Suggestions
While this English vegan fruit cake is delicious on its own, here are some of my favorite pairing combinations.
Desserts: I love pairing this vegan version of a traditional Christmas fruit cake with other classics like my healthy pumpkin pie dessert. I usually serve this moist cake alongside my cherry pie with frozen cherries.
Drinks: A slice of fruit cake and a piping hot mug of healthy hot chocolate or a classic cup of tea is always a favorite of mine!
🧊 Storing And ♨️ Reheating
When it comes to storing my vegan fruit cake, I make sure to keep it fresh and delicious for as long as possible. I recommend wrapping it tightly in plastic wrap or aluminum foil and storing it in an airtight container.
Make Ahead: I often make my vegan fruitcake recipe ahead of time. In fact, it can be even better after a few days as the flavors have more time to meld. I store it wrapped tightly to keep it fresh and then just slice and serve when needed.
Fridge: To keep it for more than a week, I like to refrigerate it to maintain its moisture and flavor for up to 2 weeks.
Freezer: For longer storage, I wrap leftover slices in plastic wrap to prevent freezer burn and freeze for up to 6 months. When ready to enjoy, simply thaw it at room temperature, and it’ll be just as delightful as the day you baked it!
Reheating: If you want to enjoy this fruit cake warm, like I do, then simply reheat it for 10-15 seconds in the microwave!
❓Recipe FAQs
HOW DO YOU KEEP THIS FRUIT CAKE MOIST?
The best way to keep your cake moist is to soak your dry fruit prior to baking to ensure it is extra plump. I like to soak the fruit in water, fruit juice, or (if you like a boozy vegan fruit cake) in brandy or rum. Soaked dried fruits will be partially rehydrated, keeping the vegan fruit loaf moist and flavorful while enhancing the overall texture.
CAN I USE FRESH FRUIT INSTEAD OF DRIED FRUIT?
I prefer using dried fruit because it adds sweetness and texture without adding too much moisture. Fresh fruit can be too watery and might affect the consistency of the cake. If I really want to use fresh fruit, I’d recommend using it in combination with dried fruit and adjusting the recipe to account for extra moisture.
WHAT IF I DON’T HAVE CHIA SEEDS FOR THE EGG REPLACER?
If I don’t have chia seeds, I use a flaxseed meal as an alternative. I mix 2 tablespoons of ground flaxseed with 4 tablespoons of water and let it sit until it becomes gel-like, just like chia seeds. Other egg replacers like applesauce or mashed banana can work as well, though they might slightly alter the flavor.
HOW DO I PREVENT MY FRUIT CAKE FROM STICKING TO THE PAN?
I line my loaf pan with parchment paper to prevent sticking. I also lightly grease the paper before pouring in the batter. This helps ensure that the cake comes out smoothly after baking.
HOW DO I GET EVENLY DISTRIBUTED FRUIT IN MY CAKE?
To ensure the fruit is evenly distributed, I toss it in a bit of flour before adding it to the batter. This helps prevent the fruit from sinking to the bottom. I also fold it in gently to avoid overmixing, which can affect the cake’s texture.
WHAT SHOULD I DO IF MY CAKE IS BURNING ON THE OUTSIDE BUT STILL RAW INSIDE?
If the cake is burning on the outside but remains raw inside, I lower the oven temperature and cover the cake with aluminum foil to prevent further browning. I then continue baking until a toothpick inserted into the center comes out clean.
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🎥 Watch How to Make It
Vegan Fruit Cake
I love how my moist Vegan Fruit Cake brings the holiday spirit to life in my family! It’s a quick, modern twist on a classic dessert, completely egg and dairy-free, and even easy to make gluten-free. Perfect for sharing with loved ones.
Servings: 12 servings
Calories: 255kcal
Ingredients
- 1⅓ cup dried fruit 300 grams – I used raisins, currants, dried cherries, dried cranberries, dried blueberries, dried apples
- ¾ cup melted vegetable oil / vegan butter / coconut oil 150 ml
- 2 tbsp chia seeds
- 4 tbsp water
- 1 cup unsweetened plant-based milk 250 ml
- ½ cup soft light brown sugar, unpacked 100 g
- 1½ cup whole wheat or all purpose flour 250 g
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
Instructions
- Preheat the oven to 325ºF or 160ºC and line the loaf pan with parchment paper.
- In a large mixing bowl add milk, oil, sugar, chia eggs (chia seeds + water) and mix until smooth and combined.
- Mix in flour, baking soda, baking powder, cinnamon. Mix until combined.
- Fold in all the dried and chopped almonds. Mix until just combined.
- Pour into prepared loaf pan and bake for 80-90 minutes until the toothpick comes out clean and the loaf is golden brown on top. You might need to bake the loaf longer depending on your oven. For the best result try the fruit cake with a toothpick.
- Let it cool down for 15-20 minutes in the loaf pan and then remove and let it cool down completely.
- Slice and enjoy. Fruit cake can be stored in an airtight container at room temperature for up to 2 days.
Notes
- I always let the batter rest for about 30 minutes before baking. This allows the dried fruit to absorb some of the moisture from the batter, resulting in a more evenly distributed and moist texture throughout the cake. It also gives the flavors a bit more time to meld together, enhancing the overall taste. So, after mixing everything up, don’t rush straight to the oven, give the batter a little time to rest and you’ll end up with a richer, more flavorful cake.
- I stick to using 300 grams of dried fruit in this recipe. Adding more can make the cake too dense and tough.
- To ensure my eggless fruit cake is properly baked, I insert a toothpick into the center. If it comes out clean, I know the cake is ready to come out of the oven.
- I make sure to chop my dried fruits before adding them to the batter. Larger fruit chunks are more likely to settle at the bottom of the cake, so chopping helps distribute them evenly
- Let The Cake Cool Before Slicing: This is so important to getting a tender crumb and ensuring the cake doesn’t fall apart! If you slice it after cooling, you’ll get perfectly clean slices, but if you slice it too early, it’ll become crumbly and won’t hold together as well.
Nutrition
Serving: 1slice | Calories: 255kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 127mg | Potassium: 243mg | Fiber: 4g | Sugar: 16g
Thanks so much for this recipe! This cake is absolutely lovely! I made two, one with wholemeal flour and one with white flour and they are both delicious! A lovely vegan treat for Christmas! It is easy to make and tastes just lovely! Thank you!
Aw yay! I’m so happy to hear that Nicola!
Love this recipe! I’ve made it a couple of times now and always want to have one in my fridge. Great served with vegan custard.
Yay!! I’m so happy to hear that Julie! Thanks for letting me know! 🙂
This cake looks so moist and delicious. Even better that is vegan.
Totally!! And the best part is, no one will be able to tell it’s vegan at all!
This was so amazing. Great texture, will make again! Thanks for the recipe!
Woohoo!! So happy to hear that Nic!
It’s so nice to have a lighter alternative to this classic. I honestly can’t believe it’s vegan and dairy free!
Thanks Cara!! Enjoy!
So delicious and a fun change up from the banana bread rut I was stuck in!
Totally!! You will love this cake Gina!