Gretchen's Vegan Bakery

Vegan Fruitcake Recipe

By

JUMP TO RECIPE

Throw away all your preconceived notions about fruitcake!

This Vegan Fruitcake recipe is going to change your mind!

Vegan Fruitcake Recipe
No green and red glaceed cherries here!

Loaded up with tons of dried fruits and nuts and spices galore!

Vegan Fruit Cake Recipe

 

Ginger, cloves, anise, cinnamon, and cardamom spice up this fruit cake to exotic proportions!

The types of fruits you use can be changed to suit you
But this year I used a combination of dried apricots, raisins, pineapple, dates, figs, cranberry and even a fresh pear!

Vegan Fruitcake Recipe

This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you

 

Notes for Success:

In traditional fruitcake baking, there are three steps to making the fruitcake:
1) The actual baking
2) The aging process
3) Proper storage

The aging process for a true fruitcake is between one and three months, but I am not doing that here.

Fruitcakes soaked in liquor can last for months or even years if you periodically add more liquor, which I do not do.
Simply giving them a brushing of alcohol after baking and serving mine within days.

FOR MORE INFORMATION ABOUT TRADITIONAL FRUITCAKES CLICK HERE

Yes there is rum in the recipe, but the alcohol gets cooked off in the first stage and then it gets baked too

Many of you are alcohol free so you can substitute in apple juice for the rum portion

Using a mini loaf pan for individual servings, but this whole recipe can go into 1 standard loaf pan too.

In the video tutorial you will notice I was using the Plant Based Egg as an egg replacer

I regret using it so aggressively in my recipes when it first was available since now this product is off the market
So I have gone back to using flax meal reconstituted with aquafaba
But you can also use any egg replacer you prefer.

The recipe listed below reflects this updated change

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

Vegan Fruitcake Recipe

Yield: 1 standard loaf pan or 6 mini loaves

Vegan Fruitcake Recipe

Vegan Fruitcake Recipe
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes

Ingredients

  • Dark Raisins ¼ cup
  • Dried Cranberries ¼
  • Dried Pineapple ¼ cup
  • Dates ¼ cup
  • Dried Figs ¼ cup
  • Fresh Pear ½ cup
  • Candied Orange *optional or just replace with another fruit ¼ cup
  • Fresh grated ginger approximately 2 teaspoons
  • Orange zest 1 teaspoon
  • Lemon zest 1 teaspoon
  • Rum spiced or gold your choice ½ cup + more for basting *Optional
  • Granulated Sugar ½ cup (100g)
  • Flax meal 2 Tablespoons (16g)
  • Aquafaba 6 Tablespoons (90ml) Or hot water
  • Baking Soda ½ teaspoon
  • Baking Powder 1 teaspoon
  • Salt pinch
  • Ground Cinnamon 1 teaspoon
  • Ground Ginger ½ teaspoon
  • Cardamon ¼ teaspoon
  • Allspice 1/8 teaspoon
  • Nutmeg 1/8 teaspoon
  • Anise pods 4
  • Whole Cloves about 10-12
  • All Purpose Flour ¾ cup + 2 Tablespoons (109g)
  • Applesauce ½ cup (100g) OR OIL if not using applesauce
  • Vegan Butter 5 Tablespoons (70g)
  • Nuts of your choice I used almonds ½ cup

Instructions

  1. Place the star anise pods and the whole cloves in a small pouch of cheesecloth so you can easily pull them out of the mixture later.
  2. Cut all the dried fruits and the pear to the same size as the raisins and cranberries and in a medium bowl, pour the rum over top.
  3. Let it macerate overnight at room temperature (Or to speed the process microwave for 1 minute to reconstitute) and then let it sit for 3 hours
  4. Chop the nuts to same size, but reserve aside for last.
  5. In a large sauce pot combine the macerated fruits, the zest, grated ginger, spices, sugar, applesauce and vegan butter and bring to a boil.
  6. Reduce heat and simmer for 10 minutes on low heat.
  7. 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 .
  8. 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 3/4 full) for whatever size [an you are using.
  9. 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 20-25 minutes.
  10. The large standard loaf will take 35-40 minutes total bake time.
  11. Cool in the pan until you can touch the pan without burning yourself and then flip out onto a wire rack to cool the rest of the way.
  12. While still warm, brush with additional rum *Optional see notes above the recipe section
  13. Cool completely then wrap well and store in the refrigerator for up to 2 weeks
  14. Sprinkle loaves with confectioners sugar or ice with optional buttercream and additional fruit compote as shown in the picture

Notes

Please read the notes for success for a link to a more traditional fruitcake recipe and the storage of that kind.

Since this is more of a fruitcake recipe that is meant to be served within days and not stored for years!

This recipe for fruitcake will stay fresh at room temperature fro up to 5 days, for longer storage refrigerate for up to 1 week.

Freeze for up to 2 months

© Gretchen

 

 

 

 

Reader Interactions

Comments

      • RJ

        Thank you so much. I was diagnosed with alpha gal 2 years ago. The past two years I missed having fruit cake. I am thankful to the internet and people like you for recipes! It is always easier for me to just go the vegan route and of course making everything homemade as possible.

  3. Pooja

    Hi,
    Recipe looks very authentic!!
    Can i substitute pear juice for rum? Got 6 big bottles for free from a farm where i went apple picking and need to use them before they expire ?..thanks

  4. Christine

    This is a truly delicious cake, about to make my second batch, I am going to use candied clementine in my fruit mix. As a liquid will again use my brandy from my aged rumtopf, will cut down on the sugar content.

  7. Renee

    Hi Gretchen,
    This is a very yummy cake. My sister in law even likes it and she won’t eat any dried fruit, she calls it dead fruit. I didn’t put the icing or extra fruit on top just served it sliced and it was a hit. The only thing I didn’t understand was where the pear came in. In your recipe you mention it but not where it is added. Do I chop it and add it to the fruit or cook it with the dried fruit?
    Renee

    • Gretchen

      YAY! I love this recipe so I am so happy to hear it was a hit (with a dried fruit hater! LOL) Sorry for the confusion, yes I included it in the directions where I said : “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” But did not specify INCLUDING THE PEAR! Sorry about that I will update the post now! thankyoU!

        • Gretchen

          For some reason I did not get this notification, I’m not sure if this is an old ?? At any rate, yes you can omit the pear, the pear will not alter the liquids though, so it will be fine. You can replace with more of those other fruits if you like

          • Meryl

            Can i use powder cloves cause whole cloves is not available in our country? If yes, possible what is the measurement?
            So will it be remained in the mixture right? Wont be included with the cheesecloth with the star anise?

          • Gretchen

            Yes you can definitely add the ground cloves & you are correct it will then become part of the recipe which is not a bad thing at all! I would add ¼ teaspoon ground clove

  9. nancy g

    when do you add the pods and cloves? during maceration process? recipe doesn’t tell when to add, but tells when to take out. appreciate. making this this week.

    • Gretchen

      HI, Here in this step: In a large saucepot combine the macerated fruits, the zest, grated ginger, spices, sugar, applesauce and vegan butter and bring to a boil.
      The “spices” are am referring to here includes the pods and cloves

  11. Anita Roberts

    Hi Gretchen, If I were to bake these in a standard muffin pan, would the cook time be about the same as for the mini-loaf pans? Or maybe a little less since I’d have 12 smaller pieces at the end? The recipe sounds fantastic. Can’t wait to try it this weekend. Happy Holidays!

  12. Romina

    Hi, can aquafaba be used instead of the egg replacer pls? If yes, would you kindly tell me how much? Thanks so much.

    • Gretchen

      While I have not tried that specifically I think it will work. Fruitcake is meant to be a super moist cake, so I think it will be fine here. Add 2 Tbs AF

  13. Maureen

    Has anyone tried to make this without the vegan butter and if so, what did you use as a substitute, if anything?

  14. Patricia Murphy

    I am looking to ship a fruit cake to my daughters and this is the one I want to make. However, even without the frosting the recipe specifies to keep refrigerated. Please let me know if this is a requirement (I don’t plan on frosting it before shipping) or if the cake is fine without refrigeration. It could take a week to get to the destination. Thank you.

Skip to Recipe