This vegan fruit cake recipe is a healthy and delicious spin on a classic holiday season dessert. Made with your favorite blend of dried fruit, this egg- and dairy-free sweet loaf is cozy, moist, and nostalgically delicious.
Great for special occasions or any time of the year.
Preheat the oven to 325ºF. In a large bowl combine your plant-based milk, vegan butter (or oil), sugar and chia seed eggs. Mix until smooth.
Gently whisk in your dry ingredients (the all-purpose flour, baking soda, baking powder, and cinnamon) until all ingredients are just combined.
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.
For best results, let it cool down for 15-20 minutes in the loaf pan and then remove and let it cool down completely on a wire rack.