Vegan Fruit Cake

  • Total Time

    2h 50m
    • Prep Time

    • Bake Time

      2h 30m
  • Serves


  • Skill Level

  • Dietary Needs

    • Dairy free
    • Egg free
    • Gluten free
    • Vegan
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We believe that just because someone has dietary requirements they shouldn't have to miss out on enjoy a slice of celebration cake. This Vegan Fruit Cake is gluten free, dairy free and egg free and to top all that off, it is really simple to bake. This cake is perfect for any occassions from weddings, birthdays and of course Christmas cake. 


  1. Soak the mixed fruit in 2 tbsp of Brandy overnight if possible, however if you don't have the time to do so, you can soak for 1-2 hours as an alternative.

    • 1kg Mixed Dried Fruit
    • 2 tbsp Brandy
  2. Preheat the oven to 160°C (320°F, Gas Mark 3) Grease and line 8" round tin. 

  3. Cream together the margarine and Dark Muscovado Sugar until light and fluffy. 

    • 200g Dairy Free Margarine
    • 200g Unrefined Dark Muscovado Sugar (we like Billington's)
  4. Mix together the ground flax seeds and warm water, then add to the flour, grated lemon and orange rinds, ground almonds, vanilla extract and spices and continue to mix. 

    • 4 tbsp Flax Seeds
    • 8 tbsp Warm Water
    • 250g Gluten Free Self Raising Flour
    • 1 Lemon (Grated Rind)
    • 1 Orange (Grated Rind)
    • 50g Ground Almonds
    • 1 tsp Mixed Spice
    • 1 tsp Nutmeg
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  5. Stir in the soaked fruit (including any leftover alcohol in the bowl) and cherries until well combined. 

    • 100g Glacé Cherries (Chopped)
  6. Place mixture into the tin and bake for 2 - 2½ hours until skewer cones out clean (cover with foil if the cake starts to brown too much during baking)

  7. Leave to cool on a wire cooling rack. If baking in advance you can feed the cake every week with a few tablespoons of brandy. 

  8. To store wrap in greaseproof paper and place in a sealed plastic container. 

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