This Gluten-Free Vegan Fruit Cake is seriously moist, slightly boozy, 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.
How to make this Gluten-Free Vegan 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 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!
- Sprinkle over flaked almonds to decorate, if desired.
- Bake in the oven for 45 minutes.
- Remove from the loaf tin and leave to cool on a cooling rack before slicing.
How long does this Gluten-Free Vegan Fruit Cake keep for?
This Fruit Cake keeps covered in the fridge for a few days.
Substitutions you can make to this recipe:
- 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.
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:
Gluten-Free Vegan Fruit 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 (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
- 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
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