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Home » Recipes » Baking & Desserts

Gluten-Free Vegan Fruit Cake

Modified: Dec 17, 2021 · Published: Sep 24, 2020 by Rhian Williams

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A collage of two gluten-free vegan fruit cake photos

This Gluten-Free Vegan Fruit Cake is seriously moist, beautifully fragrant and not overly sweet! It's honestly undetectably vegan and gluten-free and has an almost melt-in-your-mouth texture reminiscent of stollen. Unlike a lot of other gluten-free cakes, this one definitely doesn't dry out quickly, as the fruit keeps it moist for a long time and the flavour actually improves over time. This means it's perfect for Christmas, gifting, or making in advance when entertaining guests.

A gluten-free vegan fruit cake with two slices next to it
What type of alcohol should you use to make 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 Fruit Cake without alcohol?


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

Can you make 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 fruit cake batter in a bowl
  • Transfer the batter to a one-pound loaf tin.

Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the bread from the tin so much easier!

Raw gluten-free vegan fruit cake batter in a loaf tin lined with baking paper
  • Sprinkle over flaked almonds to decorate, if desired.
Raw gluten-free vegan fruit cake batter in a loaf tin scattered with flaked almonds
  • Bake in the oven for 45 minutes.
A gluten-free vegan fruit cake in a loaf tin lined with baking paper
  • Remove from the loaf tin and leave to cool on a cooling rack before slicing.
A gluten-free vegan fruit cake loaf on a wire rack

How long does this Fruit Cake keep for?

This Fruit Cake keeps covered in the fridge for a few days.

Substitutions you can make

  • You can use any type of dried fruit: I used a mixture of dates, cranberries, dried figs, prunes and dried 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 walnuts with ground sunflower seeds and use a nut-free plant-based milk.
  • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
  • This is definitely not as sweet as a traditional fruit cake. If you prefer a sweeter cake, add 4 tablespoons of sweetener of choice, such as maple syrup.
A sliced gluten-free vegan fruit cake loaf against a grey background

More fruity vegan desserts

  • Cherry Bakewell Cake
  • Blueberry Pie
  • Apple Cake
  • Fig Upside Down Cake
  • Chocolate Orange Cake
  • 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 #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

A gluten-free vegan fruit cake with two slices next to it

Gluten-Free Vegan Fruit Cake

This Gluten-Free Vegan Fruit Cake is seriously moist, beautifully fragrant and not overly sweet!
4.06 from 50 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: gluten-free fruit cake, vegan christmas cake, vegan fruit cake
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 10 slices
Calories: 317kcal
Author: Rhian Williams

Ingredients

  • 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)

To decorate (optional):

  • Flaked almonds

Instructions

  • 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 mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
  • Scatter over flaked almonds before baking, if desired.
  • Bake in oven for 45 minutes until risen and an inserted skewer comes out clean.
  • Keeps covered in the fridge for up to a few days.

Video

Notes

*You can alternatively use almond flour.
  • This is definitely not as sweet as a traditional fruit cake. If you prefer a sweeter cake, add 4 tablespoons of sweetener of choice, such as maple syrup. 
  • 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 Fruit Cake
Amount Per Serving
Calories 317 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g30%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Sodium 58mg2%
Potassium 274mg8%
Carbohydrates 39g13%
Fiber 6g24%
Sugar 20g22%
Protein 6g12%
Vitamin A 8IU0%
Vitamin C 2mg2%
Calcium 139mg14%
Iron 2mg11%
* 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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Comments

    4.06 from 50 votes (41 ratings without comment)

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    Recipe Rating




  1. Rose Baptiste

    February 08, 2024 at 7:01 pm

    Hello. In my search for a gluten free eggless cake recipe I came across your recipe.
    I have a couple questions as I have never made such a cake before.
    My questions are:
    1. what can I substitute for gluten-free flour blend? This is difficult to find in my area.
    2. Does this cake stand up well to icing/frosting?

    Thank you so very much for answering my questions. ~Rose~

    Reply
    • Rhian Williams

      February 09, 2024 at 6:57 am

      Hi Rose! Thank you so much for your questions.
      Instead of 150g gluten-free flour, you could use 140g white rice flour and 10g tapioca flour!
      Yes, the cake stands up well to frosting!
      Hope that helps! Please let me know if you have any more questions.

  2. Vanessa

    July 06, 2024 at 8:29 am

    5 stars
    delightful recipe!!! instead of 300g dried fruit I used 150g. ( sultanas and dates) used all purpose flour, and instead of 150g ground almonds I used 75g ground pepitas and 75g ground sunflower seeds. used 2 tbsp sugar free maple syrup and 2 tbsp Stevia. and topped with sunflower seeds and sesame seeds. it's so good plain or toasted. thankyou

    Reply
    • Rhian Williams

      July 08, 2024 at 2:15 pm

      Thank you so much, so happy to hear that!!

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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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