Vegan & Gluten-Free Fruitcake | sheerluxe.com

Vegan & Gluten-Free Fruitcake

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Prep Time: 15 Minutes | Cooking Time: 1 Hour

Serves 12
Just because it's gluten free and vegan doesn't mean this fruitcake compromises on taste. One to make when you've got an afternoon catch up with friends in the diary. 

INGREDIENTS:

  • 125 ml (4 fl oz/½ cup) of plant-based milk
  • 320g (11½ oz) of apple purée
  • 135g (5 oz) of rapadura sugar
  • 60g (2 oz) of coconut oil
  • 390g (14 oz) of gluten-free plain (all purpose) flour
  • 2 tsp of bicarbonate of soda (baking soda)
  • 1 ½ tsp of ground cinnamon
  • ½ tsp of ground nutmeg
  • ¼ tsp of ground cloves
  • ½ tsp of ground sea salt
  • 125g (4½ oz) of dried dates, pitted and roughly chopped
  • 125g (4½ oz) of dried figs, roughly chopped
  • 125g (4½ oz) of raisins
  • 80g (2¾ oz) of dried cranberries
  • 1 tbsp of finely grated orange zest
  • 125g (4½ oz) of dried apricots, chopped
  • 125g (4½ oz) of walnuts, chopped
  • 50g (1¾ oz) of flaked almonds

METHOD:

  1. Preheat the oven to 180°C (160°C fan forced/350°F).
  2. Line the base and sides of a 20 cm (8 in) round springform cake tin with baking paper.
  3. In a saucepan over a medium–low heat, combine milk, apple purée, sugar and coconut oil. Stir until melted and combined. Set aside to cool.
  4. In a large mixing bowl sift flour, bicarbonate of soda, cinnamon, nutmeg, cloves and sea salt. Add dates, figs, raisins, cranberries, orange zest, apricots and walnuts and mix well.
  5. Add the wet mixture to the dry and stir well.
  6. Pour into the prepared cake tin. Sprinkle the flaked almonds on the top and gently push into the batter. Bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean.
  7. Remove from the oven and allow to cool completely in the tin on a wire rack. Once cooled, remove from the tin and cut into slices.
  8. Serve and enjoy! This cake freezes well – tightly wrap slices of cake in plastic wrap and freeze for up to 1 month.

Recipe courtesy of The Healthy Convert by Nicole Maree, photography by Elisa Watson (Hardie Grant, £14.99)