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Vegan Fruit Cake

3 Reviews

  • Egg Free
  • Dairy Free
  • Gluten Free
  • Vegan

About the bake

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. 

250Total Time
20Prep Time
230Bake Time
18Serves
Easy

Method

  1. Step 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.

  2. Step 2:

    Preheat the oven to 160°C (320°F, Gas Mark 3) Grease and line 8" round tin. 

  3. Step 3:

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

  4. Step 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. 

  5. Step 5:

    Stir in the soaked fruit (including any leftover alcohol in the bowl) and cherries until well combined. 

  6. Step 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. Step 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. Step 8:

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

Ingredients

    • 1kg Mixed dried fruit
    • 200g Dairy free margarine
    • 200g Billington's Unrefined Dark Muscovado Sugar
    • 1 Orange (grated rind)
    • 1 Lemon (grated rind)
    • 4 tbsp Flax seeds
    • 8 tbsp Warm water
    • 250g Gluten free self raising flour
    • 50g Ground Almonds
    • 1 tsp Mixed spice
    • 1 tsp Nutmeg
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 100g Glacé cherries (chopped)
    • 2 tbsp Brandy

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