Vegan Fruit Cake

5 from 9 votes

I love how my moist Vegan Fruit Cake brings the holiday spirit to life in my family! It’s a quick, modern twist on a classic dessert, completely egg and dairy-free, and even easy to make gluten-free. Perfect for sharing with loved ones.

Prep Time30

Cook Time1 30

Total Time2

Course: Baking, Breakfast, Brunch, Dessert, Snack

Cuisine: American, Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 255kcal

Author: Anjali Shah

Equipment

Ingredients

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

Instructions

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.

Video

https://youtu.be/e-EniZOSLAQ

Notes

I always let the batter rest for about 30 minutes before baking. This allows the dried fruit to absorb some of the moisture from the batter, resulting in a more evenly distributed and moist texture throughout the cake. It also gives the flavors a bit more time to meld together, enhancing the overall taste. So, after mixing everything up, don’t rush straight to the oven, give the batter a little time to rest and you’ll end up with a richer, more flavorful cake.
I stick to using 300 grams of dried fruit in this recipe. Adding more can make the cake too dense and tough.
To ensure my eggless fruit cake is properly baked, I insert a toothpick into the center. If it comes out clean, I know the cake is ready to come out of the oven.
I make sure to chop my dried fruits before adding them to the batter. Larger fruit chunks are more likely to settle at the bottom of the cake, so chopping helps distribute them evenly
Let The Cake Cool Before Slicing: This is so important to getting a tender crumb and ensuring the cake doesn't fall apart! If you slice it after cooling, you'll get perfectly clean slices, but if you slice it too early, it'll become crumbly and won't hold together as well.

Nutrition