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easy healthy vegan fruit cake recipe sliced on parchment paper
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5 from 6 votes

Easy Vegan Fruit Cake

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.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Baking, Breakfast, Brunch, Dessert
Cuisine: American, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 255kcal
Author: Anjali Shah


  • 1⅓ cup Dried fruit (I used raisins, currants, dried cherries, dried cranberries, dried blueberries, dried apples) (300 grams)
  • ¾ cup Melted vegetable oil / vegan butter / coconut oil (150 ml)
  • 2 tbsp Chia seeds
  • 4 tbsp water
  • 1 cup unsweetened almond or any plant-based milk (250 ml)
  • ½ cup soft light brown sugar, unpacked (100 g)
  • cup whole wheat or all purpose flour (250 g)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon


  • 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.




  • 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. 


Serving: 1slice | Calories: 255kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 127mg | Potassium: 243mg | Fiber: 4g | Sugar: 16g