This Gluten-Free Vegan Tropical Fruit Cake is:
- naturally sweetened
- super moist
- full of tropical flavour!
This Gluten-Free Vegan Tropical Fruit Cake is packed full of delicious tropical-inspired ingredients such as:
- nectar-like dried mango, pineapple and papaya
- fragrant coconut
- aromatic lime juice
- sweet pistachios
- warming spices like ginger, cinnamon, nutmeg, cloves and cardamom
The secret to a super moist fruit cake is letting the fruit and nuts soak in alcohol for 24 hours before making the cake. I used rum for a tropical flavour, but you could also use brandy. If you don’t want to use alcohol, orange or apple juice works just as well.
For the sponge, I used a mixture of ground almonds and gluten-free flour. The ground almonds really contribute to the texture of the cake by adding moisture and fluffiness.
I scattered over some coconut flakes before baking, for decoration and extra toasty coconut flavour, but these can be omitted or you could use flaked almonds or something else instead.
Whilst a lot of gluten-free cakes tend to dry out quickly, this Tropical Fruit Cake retains its moisture for a good few days, and the flavour actually improves over time. Whilst it’s delicious eaten all year round, it would make a great Christmas cake if you’re not into normal fruit cake!
For more fruity desserts, check out my:
- Matcha Strawberry Sponge Layer Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Black Forest Cake
- Apple Cake
- Pineapple Upside Down Cake
- Strawberry Sponge Layer Cake
- Lemon Blueberry Mug Cake
- Salted Caramel Apple Pie
- Fig Upside Down Cake
- Chocolate Orange Cake
- Pear Dark Chocolate Pudding
- Raspberry Dark Chocolate Blondies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Gluten-Free Vegan Tropical Fruit Cake is easy to make, super moist and full of tropical flavour!
- 200 g (1 cup) dried tropical fruit, finely chopped (I used a mixture of pineapple, mango, papaya and goji berries)
- 50 g (1/2 cup) pistachio nuts, roughly chopped (or sub any other nuts)
- 4 tablespoons desiccated coconut
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
- 1/4 teaspoon ground cardamom
- Generous amount of rum or brandy (ensure vegan/gluten-free if necessary - or sub apple or orange juice)
- 8 tablespoons coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5th cup) milk, any kind
- Juice of 1/2 lime
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds
- 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 3 tablespoons coconut flakes
Place the dried fruit, pistachio nuts, desiccated coconut, ginger, cinnamon, mixed spice and cardamom in a bowl and add a generous amount of rum or brandy, until everything is roughly covered
Keep covered in the fridge for around 24 hours, to allow the flavours to develop
Before making the cake, preheat oven to 180 degrees (350 degrees)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lime juice, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Add the dried fruit mixture (along with any residual alcohol), adding a tiny splash more milk if it’s looking too dry
Transfer mixture into a baking tin lined with greased baking paper (I used a 7inch/18cm springform tin)
Scatter over the coconut flakes if desired, and bake in oven for around 30 minutes until risen and an inserted skewer comes out clean
Leave to cool before cutting
Keeps covered in the fridge for up to a few days
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