Gluten-Free Vegan Tropical Fruit Cake

This Gluten-Free Vegan Tropical Fruit Cake is:

• naturally sweetened
• super moist
• full of tropical flavour!

Inspired by my Tropical Carrot Cake, I decided to make a traditional fruit cake, like this Fruit Cake and this Christmas Fruit Cake, but using "tropical" flavours.

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:

• Lemon Blueberry Cake
• Cherry Bakewell Cake
• Apple Cake
• Pineapple Upside Down Cake
• Fig Upside Down Cake
• Pear Dark Chocolate Pudding

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.

Helpful tools to make this Gluten-Free Vegan Tropical Fruit Cake:

glass mixing bowl

measuring jug

18cm / 7 inch springform baking tin

baking paper

cooling rack

Gluten-Free Vegan Tropical Fruit Cake

This Gluten-Free Vegan Tropical Fruit Cake is easy to make, super moist and full of tropical flavour! 

4.25 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: gluten-free tropical fruit cake, vegan tropical fruit cake

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 10

Calories: 354kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 300 g (1 ½ cup) dried tropical fruit , finely chopped (I used a mixture of pineapple, mango, papaya and goji berries)
• ▢ 50 g (½ cup) pistachio nuts , roughly chopped (or sub any other nuts)
• ▢ 4 tablespoons desiccated coconut
• ▢ ¼ teaspoon ground ginger
• ▢ 1 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
• ▢ ¼ teaspoon ground cardamom
• ▢ Generous amount rum or brandy (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 lime 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):

• ▢ 3 tablespoons coconut flakes

Instructions

• Place the dried fruit, pistachio nuts, desiccated coconut, ginger, 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 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, 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
• Once out the oven, leave to cool on a wire rack before cutting
• Keeps covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour.

Nutrition Facts

Gluten-Free Vegan Tropical Fruit Cake

Amount Per Serving

Calories 354 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g40%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 56mg2%

Potassium 115mg3%

Carbohydrates 43g14%

Fiber 6g24%

Sugar 22g24%

Protein 8g16%

Vitamin A 3181IU64%

Vitamin C 6mg7%

Calcium 106mg11%

Iron 3mg17%

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

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