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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Christmas Fruit Cake

    Last updated - December 17, 2021; Published - December 11, 2017 By Rhian Williams 52 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two gluten-free vegan Christmas Fruit cake photos

    This Gluten-Free Vegan Christmas Fruit Cake is perfectly spiced, seriously moist and covered in the most indulgent buttercream! It's also refined sugar free, and perfect for Christmas gifting!

    A gluten-free vegan Christmas fruit cake covered in white buttercream topped with plastic santas against a grey background with icing sugar being dusted over it

    After making this Fruit Cake, I realised it would be the perfect base for a Christmas Fruit Cake! You know, that heavily spiced fruit cake enveloped in a thick layer of super sweet marzipan or fondant icing? My version here is still pleasantly alcoholic, but slightly more subtly spiced than the traditional version, and much less heavy on the sugar...

    Unlike marzipan or fondant icing, which I find quite sickly, especially on top of an already saccharine fruit cake, this vegan cashew buttercream is not too sweet, and its rich creaminess makes a lovely contrast to the sweetness of the cake and the slight acidity of the dried fruit.

    What type of alcohol should you use to make Christmas Fruit Cake?


    Commonly used alcohol types are rum, brandy or sherry, but you can use any alcohol you like.

    If you need this recipe to be gluten-free, make sure to check that the alcohol you use is gluten-free.

    If you need it to be vegan, you can use the website barnivore.com to make sure that your alcohol is vegan.

    Can you make Christmas Fruit Cake without alcohol?


    Christmas Fruit Cake traditionally contains alcohol as the dried fruits are soaked in alcohol before being added to the cake batter. To make alcohol-free Christmas Fruit Cake, you can replace the alcohol by soaking the dried fruit in orange juice or apple juice instead.

    Can you make Christmas Fruit Cake without soaking the dried fruit a day in advance?


    Yes - you can do this by placing the dried fruit and alcohol (or juice) mixture in a microwave-safe bowl, cover with a microwave-safe plate and microwave for 1 - 1 ½ minutes. Then leave to soak for 30 minutes.

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Place chopped dried fruits, walnuts and spices in a bowl and add sherry/brandy until covered.

    Tip: Leave to soak in the fridge for at least 24 hours.

    Chopped dried fruits and chopped nuts soaked in sherry in a glass mixing bowl
    • Mix together all the ingredients in a glass mixing bowl, using a measuring jug to measure out the plant-based milk.
    Raw gluten-free vegan Christmas fruit cake batter in a bowl
    • Transfer the cake batter to a 18cm / 7 inch springform baking tin.

    Tip: Line the tin with greased baking paper to make it easier to take out afterwards.

    Raw gluten-free vegan Christmas fruit cake batter in a springform baking tin
    • Bake in the oven for 30 minutes.
    A gluten-free vegan Christmas fruit cake in a springform baking tin
    • Transfer to a cooling rack until the cake has cooled completely before applying the frosting.
    A gluten-free vegan Christmas fruit cake on a wire rack

    How to make the buttercream frosting

    • Place the ingredients for the frosting in a food processor or blender.
    Cashew nuts in a food processor against a marble background
    • Whizz until completely smooth.
    White vegan cashew buttercream in a food processor against a marble background
    • Use a palette knife for frosting to spread the buttercream on the top and around the sides of the cake.
    A gluten-free vegan Christmas fruit cake sponge on a plate with a palette knife spreading white frosting on top of it

    How long does this Christmas Fruit Cake keep for?

    This cake keeps covered in the fridge for a few days. It's different from other vegan and gluten-free cakes as it doesn’t dry out, and isn't crumbly or chewy. The taste even improves a couple of days after baking, which makes it great for gifting, and can easily be prepared in advance when entertaining guests.

    A sliced gluten-free vegan Christmas fruit cake covered in white buttercream and decorated with Christmas decorations

    Substitutions you can make

    • You can use any type of dried fruit: I used a mixture of dates, cranberries, figs, prunes and apricots, but you can also use raisins, sultanas, sour cherries, mango, papaya or pineapple.
    • You can replace the alcohol with orange juice or apple juice.
    • You can replace the chopped walnuts with pecan nuts.
    • You can use any type of oil: coconut oil, olive oil or vegetable oil.
    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can replace the ground almonds with ground walnuts.
    • For a nut-free version: replace the ground almonds with ground sunflower seeds.
    • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
    A slice of gluten-free vegan Christmas fruit cake covered in white buttercream topped with a plastic Santa

    More vegan festive desserts

    • Pecan Pie
    • Apple Cake
    • Gingerbread Cookies
    • Pumpkin Cake
    • Apple Pie
    • Matcha Shortbread
    • Pumpkin Pie
    • Gingerbread Cake

    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 #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    A sliced gluten-free vegan Christmas fruit cake covered in white buttercream and decorated with Christmas decorations

    Gluten-Free Vegan Christmas Fruit Cake

    This Gluten-Free Vegan Christmas Fruit Cake is perfectly spiced, seriously moist, and covered in the most indulgent buttercream! 
    4.44 from 37 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: gluten-free christmas cake, vegan christmas cake, vegan fruit cake
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes
    Servings: 10
    Calories: 385kcal
    Author: Rhian Williams

    Ingredients

    For the cake:

    • 300 g (1 ½ cup) dried fruit , finely chopped (I used a mixture of dates, dried cranberries, dried figs, prunes and dried apricots, but you can use whatever dried fruit mix you like)
    • 1 tablespoon unwaxed orange zest (or sub 1 teaspoon orange extract)
    • 50 g (½ cup) walnuts , finely chopped (or sub pecan nuts)
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • 1 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
    • Generous amount brandy or sherry (ensure vegan/gluten-free if necessary - or sub apple or orange juice)
    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
    • 4 tablespoons maple syrup (or sub any other sweetener)
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    • Pinch salt
    • 150 g (1 ¼ cup) ground almonds (almond meal) *
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)

    For the buttercream:

    • 100 g (⅔ cup) raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes
    • 2 tablespoons maple syrup (or sub any other sweetener)
    • 4 tablespoons unsweetened almond milk (or sub water or any other plant-based milk)
    • 1 teaspoon vanilla extract

    Instructions

    For the cake:

    • Place the dried fruit, orange zest, walnuts, ginger, cinnamon and mixed spice in a bowl and add a generous amount of brandy or sherry, 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 Celsius (350 degrees Fahrenheit).
    • 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 maple syrup, lemon 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 brandy), adding a tiny splash more milk if it’s looking too dry.
    • Transfer the mixture into a baking tin lined with greased baking paper (I used a 7inch/18cm springform tin).
    • Bake in oven for around 30 minutes until risen and an inserted skewer comes out clean.
    • Once cooked, leave to cool completely before frosting the cake.

    For the buttercream:

    • Drain soaked cashews and add to a food processor along with all the other ingredients.
    • Whizz until completely smooth.
    • Taste and adjust flavour if necessary, adding more maple syrup, salt or vanilla if you wish.
    • Leave the buttercream to cool before using to frost the cake.

    To frost and decorate:

    • Once the cake has cooled completely, place onto a large plate or cake stand.
    • Use a spatula or knife to cover the top and sides of the cake.
    • Best when fresh, but keeps well covered in the fridge for up to a few days.

    Video

    Notes

    *You can alternatively use almond flour.
    You can also make this without soaking the dried fruit a day in advance - place the dried fruit and alcohol (or juice) mixture in a microwave-safe bowl, cover with a microwave-safe plate and microwave for 1 - 1 ½ minutes. Then leave to soak for 30 minutes.
    Nutrition Facts
    Gluten-Free Vegan Christmas Fruit Cake
    Amount Per Serving
    Calories 385 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 7g35%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 3g
    Sodium 67mg3%
    Potassium 349mg10%
    Carbohydrates 45g15%
    Fiber 7g28%
    Sugar 23g26%
    Protein 8g16%
    Vitamin A 8IU0%
    Vitamin C 3mg4%
    Calcium 154mg15%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Rachel Simpson

      March 26, 2020 at 10:04 am

      5 stars
      Absolutely love it! Made it out of store cupboard left overs whilst we are self isolating in the UK during the Coronavirus.
      Thank you for brightening my day and giving me something to do with my hands for a bit xx

      Reply
      • Rhian Williams

        March 26, 2020 at 1:42 pm

        Thank you so much, so glad you liked it!!

    2. YVONNE

      November 21, 2020 at 3:01 pm

      5 stars
      How long does it keep without the buttercream?

      Reply
      • Rhian Williams

        November 21, 2020 at 6:09 pm

        Up to a few days!

    3. Vaishali K Jain

      November 27, 2021 at 6:13 am

      5 stars
      want to know instead of Maple syrup if want use Jaggery or any other sweetener what will qty instead of 4 TBS grams or cups can you advise.

      Reply
      • Rhian Williams

        November 27, 2021 at 3:00 pm

        You can use any other sweetener in the same quantity!

    4. Sinead O'Brien

      December 27, 2021 at 9:33 pm

      How long will the cake last if I just make the cake without the icing.

      Reply
      • Rhian Williams

        December 29, 2021 at 5:52 pm

        I think the same amount of time - up to a few days!

    5. Jo in New Zealand

      September 12, 2022 at 4:49 am

      5 stars
      Made this today and it turned out perfectly and tastes delicious 😋
      Didn't do the cashew frosting tho as our vegan can't have.
      Have been so enjoying making your amazing cakes Rhian, this is the 4th one, so impressed! thank you so much for sharing ☺️

      Reply
      • Rhian Williams

        September 12, 2022 at 8:32 am

        Thank you so much for sharing your feedback, so happy to hear that!

    « Older Comments

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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