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.
Just as sweet, moist, dense, and flavorful as the original, this spiced vegan fruit cake is a perfect treat to enjoy during the holidays or any special occasion.
Preheat the oven to 325ºF. In a large bowl combine your plant-based milk, vegan butter, 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.