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.
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.
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.