Gluten-Free Vegan Christmas Fruit Cake

This Gluten-Free Vegan Christmas Fruit Cake is a must-make this festive season. It’s slightly boozy, perfectly spiced, seriously moist and covered in the most indulgent buttercream!

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 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.

Why you’ll love this Gluten-Free Vegan Christmas Fruit Cake:

• it’s undetectably vegan and gluten-free
• it’s perfectly sweet
• it’s packed with fruits
• it’s fragrant
• it’s seriously moist
• it’s covered in a rich and creamy buttercream
• it contains no added sugar 
• it’s easy to make
• it’s perfect for gifting 
• it’s healthier than the traditional version
• it’s high in fibre!

How to make this Gluten-Free Vegan Christmas Fruit Cake

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.

• Mix together all the ingredients in a glass mixing bowl, using a measuring jug to measure out the plant-based milk.

• 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.

• Bake in the oven for 30 minutes.
• Transfer to a cooling rack until the cake has cooled completely before applying the frosting.

How to make the buttercream frosting

• Place the ingredients for the frosting in a food processor or blender.

• Whizz until completely smooth.

• Use a palette knife for frosting to spread the buttercream on the top and around the sides of the cake.

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.

Substitutions you can make to this recipe:

• 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 substitute the alcohol with orange juice or apple juice
• you can substitute 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 substitute the ground almonds with ground walnuts
• for a nut-free version: substitute 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.

More vegan festive baked goods:

• 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.

Gluten-Free Vegan Christmas Fruit Cake

This Gluten-Free Vegan Christmas Fruit Cake is slightly boozy and perfectly spiced, seriously moist, and covered in the most indulgent buttercream! 

4.42 from 24 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: 8

Calories: 422kcal

Author: Rhian Williams

Ingredients

For the cake:

• 200 g (1 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 (1/2 cup) walnuts , finely chopped (or sub pecan nuts)
• 1 teaspoon ground ginger
• 1/2 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 (1/4 cup) coconut oil (or sub olive or vegetable oil)
• 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Pinch salt
• 150 g (1 1/4 cup) ground almonds (almond meal) *
• 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)

For the buttercream:

• 100 g (2/3 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 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

Notes

*You can alternatively use almond flour

Nutrition Facts

Gluten-Free Vegan Christmas Fruit Cake

Amount Per Serving

Calories 422 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 8g40%

Sodium 81mg3%

Potassium 316mg9%

Carbohydrates 41g14%

Fiber 7g28%

Sugar 17g19%

Protein 9g18%

Vitamin C 2.8mg3%

Calcium 159mg16%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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