Healthy, Delicious & Vegan Fruit Cake

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Made with vegan butter, plant-based milk, and chia seed eggs, this healthy vegan fruit cake is an allergy-friendly version of a beloved traditional Christmas cake.

INGREDIENTS

– Dried fruit – Melted vegetable oil / vegan butter / coconut oil – Chia seeds – Water – Brown sugar

Step-by-step instructions!

Follow our easy instructions for success!

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Preheat the oven to 325ºF. In a large bowl combine your plant-based milk, vegan butter (or oil), sugar and chia seed eggs.

Preheat Oven, Mix Wet Ingredients:

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Mix until smooth. You can use a stand mixer but it’s not necessary – a simple mixing bowl and whisk will work!

Gently whisk in your dry ingredients (the all-purpose flour, baking soda, baking powder, and cinnamon) until all ingredients are just combined.

Mix Dry Ingredients:

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Now would be the time to add in a few walnuts, almonds, pine nuts, or sunflower seeds if desired. Don’t overmix or your cake will end up being too tough.

Fold in your dried fruit:

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Transfer your vegan fruit cake batter into a loaf tin lined with parchment paper or aluminum foil. Bake in a 325°F oven for 80-90 minutes or until golden brown.

Bake:

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This recipe can be made with any type of dried fruit. I used raisins, dried cherries, dried cranberries, dried blueberries, dried apples.

NOTES

Swipe up for full recipe!

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