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! 

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: British

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

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8

Calories: 401kcal

Ingredients

• 200 g (1 cup) dried tropical fruit, finely chopped (I used a mixture of pineapple, mango, papaya and goji berries)
• 50 g (1/2 cup) pistachio nuts, roughly chopped (or sub any other nuts)
• 4 tablespoons desiccated coconut
• 1/4 teaspoon ground ginger
• 1 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
• 1/4 teaspoon ground cardamom
• Generous amount of rum or brandy (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)
• Juice of 1/2 lime
• 1 teaspoon vanilla extract
• Pinch of 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 power (ensure gluten-free if necessary)
• 1/4 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 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 401

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

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