Vegan Fruitcake Recipe
Try this Vegan Fruitcake Recipe recipe, or contribute your own.
Try this Vegan Fruitcake Recipe recipe, or contribute your own.
- salt pinch
- baking powder 1 teaspoon
- dark raisins 1/4 cup
- dried cranberries 1/4
- dried pineapple 1/4 cup
- dates 1/4 cup
- dried figs 1/4 cup
- fresh pear 1/2 cup
- candied orange *optional or just replace with anot
- fresh grated ginger approximately 2 teaspoons
- orange zest 1 teaspoon
- lemon zest 1 teaspoon
- rum spiced or gold your choice 1/2 cup + more for
- granulated sugar 1/2 cup (100g)
- egg replacer 3 teaspoons *i am using the plant bas
- baking soda 1/2 teaspoon
- ground cinnamon 1 teaspoon
- ground ginger 1/2 teaspoon
- cardamon 1/4 teaspoon
- allspice 1/8 teaspoon
- nutmeg 1/8 teaspoon
- anise pods 4
- whole cloves about 10-12
- all purpose flour 3/4 cup + 2 tablespoons
- applesauce 1/2 cup
- vegan butter 5 tablespoons
- nuts of your choice i used almonds 1/2 cup
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 standard loaf pan or 6 mini loave (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place the star anise pods and the whole cloves in a small pouch of cheesecloth so you can easily fish it out of the mixture later.
- Cut all the dried fruits to the same size as the raisins and cranberries and in a medium bowl, pour the rum over top. Let it macerate overnight at room temperature (Or to speed the process microwave for 1 minute to reconstitute).
- Chop the nuts to the same size, but reserve aside for last.
- In a large saucepot combine the macerated fruits, the zest, grated ginger, spices, sugar, applesauce and vegan butter and bring to a boil.
- Reduce heat and simmer for 10 minutes on low heat.
- Let it cool for about 15 minutes, remove the sack of whole spices (anise pods and cloves) and discard then add the nuts and the sifted flour, egg replacer, baking soda and powder.
- Pour the batter into a greased 9" x 5" loaf pan or if you are using the mini loaf pan like me, you will only get 6, be sure to fill the batter almost to the top (about ½ full) for whatever size you are using.
- Bake in a preheated 375°F oven for 10 minutes, then reduce heat to 350°F for another 10 minutes for the MINI LOAFS for a total bake time of 20 minutes. The large standard loaf will take 30-35 minutes total bake time.
- Cook in the pan until you can touch the pan without burning yourself and flip out onto a wire rack to cool the rest of the way.
- While still warm, brush with additional rum *Optional*
- Cool completely then wrap well and store in the refrigerator for up to 2 weeks
- Or ice with buttercream and additional fruit compote and store at room temperature for up to 1 day or in the refrigerator for up to 1 week wrapped so they won't dry out.
My Delicious Vegan Fruitcake Adventure
Baking has always been a soothing ritual for me, a way to escape the daily grind and connect with something creative and comforting. This past weekend, I decided to tackle a recipe that's been on my list for ages: a vegan fruitcake. Now, I know what you might be thinking – fruitcake? That dense, heavy, sometimes slightly… medicinal-tasting brick of holiday tradition? Well, let me tell you, this vegan version is a delightful revelation. It’s moist, bursting with flavour, and surprisingly light.
The journey began with a simple online search. I stumbled upon this recipe promising a vibrant, flavourful fruitcake, completely free from animal products. Intrigued, I gathered my ingredients. The list was surprisingly straightforward, mostly dried fruits, spices, nuts, and a few pantry staples. I love that this recipe uses readily available ingredients. What I appreciated most was the detailed instructions. I'm not a professional baker by any means, so clear directions are a lifesaver, particularly when working with potentially fiddly ingredients like dried fruits. The maceration step, where the dried fruits soak in rum overnight (or a quick microwave zap if you're short on time), was a game-changer. It plumped up the fruits beautifully and infused them with an incredible aroma.
The actual baking process was surprisingly smooth. The batter came together easily, and the aroma wafting from the oven was simply intoxicating. I opted for the mini loaf pans, partly for portion control (and partly because they’re adorable). The baking time was perfect; my little cakes emerged from the oven golden brown and smelling divine. I let them cool completely before brushing them with a little extra rum (because why not?) and storing them in the fridge. I could have stopped there, but why resist a little extra indulgence? I used a simple vegan buttercream frosting, adding a little fruit compote for a touch of extra zest.
The result? A stunningly delicious vegan fruitcake. It's far from the dense, heavy fruitcake of my childhood memories. This version is moist, flavorful, and packed with delicious textures. The spices are perfectly balanced, the fruits are wonderfully juicy, and the nuts add a satisfying crunch. I've already received many compliments and requests for the recipe. It’s perfect for sharing, gifting, or simply enjoying a slice on a quiet afternoon with a cup of tea.
Beyond the simple joy of baking, this recipe has taught me a valuable lesson about the versatility of vegan baking. It proves that you can create delicious, flavourful treats without compromising on taste or texture. I’m already planning my next baking project, and I suspect it will involve more fruit and even more delicious spices. For now, I'll savour this delicious vegan fruitcake, a testament to the magic of simple ingredients and a little bit of baking love.
This recipe is an excellent starting point for anyone curious about vegan baking or looking for a healthier, more plant-based alternative to traditional fruitcakes. The best part is its adaptability. Feel free to experiment with different types of dried fruits, nuts, and spices to create your own unique flavour combinations. And don't be afraid to get creative with the icing and decorations. The possibilities are endless!
So, if you're looking for a delicious and festive treat this holiday season (or any season, for that matter), I highly recommend giving this vegan fruitcake recipe a try. It’s a guaranteed crowd-pleaser, and you might just discover a new favourite dessert in the process. Happy baking!
