Vegan Fruit Cake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My vegan fruit cake is as delightful as it is health-conscious – perfect for anyone looking to make something special for the holidays, parties, or for gift giving. This recipe is a modern twist on a classic seasonal favorite, offering all the cozy, moist, and nostalgic flavors with a vegan-friendly twist. With no eggs or dairy in sight, it’s an inclusive dessert or snack that anyone can enjoy.
What makes my fruit cake truly special is the blend of dried fruits like grapes, cherries, cranberries, blueberries, and apples that burst with juicy flavor in every bite. Made with vegan butter, plant-based milk, and chia seed eggs, this cake is not just allergy-friendly but also packed with wholesome ingredients.
This perfectly spiced, dense loaf mirrors the traditional fruit cake we all know and love. It’s a sweet, flavorful companion to holiday festivities or any special occasion that everyone gets to savor. This is the perfect ending to a big holiday meal of mashed potatoes, vegan turkey, and all the fixings!
And if you’re looking for more vegan fruit-based treats, be sure to also check out my vegan banana pumpkin bread, this vegan apple crisp, and my vegan carrot cake which are all delicious, plant-based desserts that highlight different fruits!
🌟 Why I Absolutely Love This Recipe
This really is the best easy vegan fruit cake recipe ever! What I love about this recipe is that it’s naturally dairy-free and egg-free, making it a perfect choice for those with dietary restrictions or anyone who simply prefers plant-based options.
Plus, if you need a gluten-free version, this recipe can easily accommodate that too, so everyone can enjoy the festive treat (just see my notes on how to do this).
This fruit cake delivers on taste and texture! It’s not soggy or mealy like traditional fruit cakes. The batter is mixed with dried fruits, lightly sweetened with brown sugar, and seasoned with just the right amount of spice to make it a standout dessert. It’s fruity and nutty, with a comforting, soft and hearty texture.
And it smells absolutely heavenly when baking! I’ve taken a traditional Christmas recipe and given it a vegan twist, ensuring it’s both healthy and indulgent without compromising any of the flavor or comfort of this moist, tender loaf.
Whether you’re celebrating the holidays or just looking for a special treat to enjoy any time of the year, this UK style vegan fruit cake is a wonderful choice.
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🥘 Ingredients
My healthier vegan fruit cake recipe requires just a few ingredients. Here is what I use:
Dried Fruit: I use a mixture of raisins, currants, dried cherries, dried cranberries, dried blueberries, and dried apples. You can use any dried fruit you like. Feel free to add in some nuts as well—walnuts and pecans work really well!
Whole Wheat Flour: This adds a subtle nuttiness and more whole grains. Plain flour will also work if you prefer.
Melted Coconut Oil: I use this as a rich, dairy-free substitute for regular butter. Vegan butter or vegetable oil would also work if you have those on hand.
Plant-Based Milk: Unsweetened almond milk, coconut milk, and soy milk all work well in this dairy-free fruit cake recipe. I personally use almond milk for its subtle flavor.
Chia Seed Eggs: I create a gelatinous mixture by combining 2 tablespoons of chia seeds with 4 tablespoons of water. This acts as a binding agent and a plant-based egg replacer.
Light Brown Sugar: I find that this keeps the cake moist and adds a lovely sweetness.
Cinnamon: I love adding a dash of this festive spice. You can also include a bit of ground nutmeg or even pumpkin pie spice for extra flavor.
👩🏽🍳 How To Make Vegan Fruit Cake
Learn how to make my moist vegan fruit cake recipe with my step by step instructions. Check out my how-to video below to see this recipe in action!
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
Different Fruit: I like to use dried mango chunks instead of a berry and cherry mixture for a unique twist on the classic fruit cake. The tropical flavor of mango adds a delightful touch to the cake. For another tropical twist on this healthy fruit cake recipe, I swirl passion fruit purée throughout the fruit loaf before baking. To enhance the tropical flavor, I also add shredded coconut, lemon zest, a quarter teaspoon of vanilla extract, and some candied fruit like pineapple.
Vegan Plum Cake: I use dried plums (prunes) soaked in a mixture of orange juice and orange zest to create a tart and tangy vegan Christmas cake. This combination adds a wonderful depth of flavor.
Rum Cake: For an extra touch of decadence, I soak the dried fruit in rum or brandy overnight. Both options work well to infuse the cake with rich, deep flavors.
More Spices: I customize the flavor of my fruit cake by adding spices. Besides cinnamon, I sometimes add a pinch of nutmeg, allspice, or even a bit of ginger for extra warmth and depth. Just be sure not to overwhelm the other flavors.
Gluten-Free Vegan Fruit Cake: To make this Christmas cake recipe gluten-friendly, I swap out the whole wheat flour for oat flour, finely ground almonds, or a favorite gluten-free flour mixture. This adjustment ensures that everyone can enjoy a slice of this festive treat.
Mini Loaf Pans: For a fun twist, I like to bake my cake batter in 3 or 4 mini loaf pans for festive gifts! If you opt for mini cakes, just remember to adjust the baking time accordingly as it will need less time to bake.
🍽 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 classic and comforting holiday desserts. Try serving this moist cake alongside my healthy pumpkin pie, cherry pie with frozen cherries, snickerdoodles without cream of tartar.
Drinks: A slice of fruit cake and a piping hot mug of healthy hot chocolate with cinnamon 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
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.
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.
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.
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.
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.
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 Recipe (Moist, Tender, Dairy-Free!)
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
- This recipe can be made with any type of dried fruit. I used raisins, dried cherries, dried cranberries, dried blueberries, dried apples. You can also use a pre-made mix. Stick to 300 grams of dried fruit in this recipe.
- For more decadence, you can soak the dried fruit in rum or brandy overnight.
- If you do not have chia seeds you can swap for flax seeds egg or add ½ cup of milk instead of chia seeds.
- Be sure to chop your dry fruits before adding them to your batter. The larger the fruit chunks, the more likely they are to all settle near the bottom of your cake.
- Try baking your cake batter in 3 or 4 mini loaf pans and give away miniature vegan fruit cakes as festive gifts! If you make mini cakes, you’ll need to adjust the baking time down.
- Be sure your eggless fruit cake is done baking by sticking a toothpick into the center. If it comes out clean, you can take your cake out of the oven.
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!