Spiced Fruit and Nut Christmas Cake. Vegan Recipe

Vegan Richa: Spiced Fruit and Nut Cake Recipe

We are alive We are alive! Its 22nd already and we are all still here. So lets celebrate Christmas and the new year:)
I have been trying to finish up this post since the past 2 days and finally here it is. I made a boozy fruit cake last year as well and never got around to posting it. Thanks to hubbs’s stayacation last december:) 
Fruit Cake, Rum Cake, Plum Cake or other named of this Cake was also always gifted by friends around this time while growing up(in India). It was always home made and delicious unlike the supermarket versions here.

The lighter one below is from last year and has a good amount of rum and lesser fruits and nuts in it. The one from this year doesnt have any alcohol. I dont like booze(gasp) and wanted to eat my cake. So this year’s Cake is Boozeless(first picture). 



You can use any fruit juice instead of liquor. I usually like either freshly squeeed orange juice or Cranberry juice. For this years cake, I used Orange juice mixed with a little molasses.  I used the sugar I had, raw sugar and used dark molasses to deepen the color. 

Its the Time for some Giving! If you’d like to pick up some Cocoa butter or other vegan supplies to make some Fudge/bark from Iherb.com, here is a $10 gift code for your first purchase!
Coupon Code: AHI049 , will get all new customers $10 off $40 and free shipping :)



What is your favorite Christmas Dessert?

More Holiday Sweet(Dessert, snack, Breakfast) Collection here. French Toasts, Tiramisu Pancakes, Cakes, Ginger bread truffles, Cookies, Stollen Bread and more.

Wish you all Happy Holidays and A Wonderful New Year!

Spiced Fruit and Nut Christmas Cake – with and without liquor
Allergy Information: Dairy, Egg, Corn, soy, yeast free recipe. Oil Free option

Ingredients: 
Makes 1 9 inch by 1.5 inch cake
Ingredients:
Dry:
1.75( 1 3/4) cups of Spelt flour (Or use 1.25 cups whole wheat and 1/2 cup all purpose flour)
2 teaspoons baking powder
2 Tablespoons flaxmeal
3/4 cup ground raw sugar (or demerara sugar or vegan brown sugar)
Spices:
1/2 teaspoon of ginger powder
1/4 teaspoon each of cinnamon, clove, nutmeg powders
1/4 teaspoon sea salt

Wet:
1/3 -1/2 cup virgin Coconut oil or Organic canola or other oil of choice (I usually use 1/3 cup. 1/2 cup will make the cake more moist. Use 1/2 cup mashed banana or pumpkin puree for an Oil free version)
1/2 cup Coconut milk
2 Tablespoons dark Molasses
1 Tablespoon Apple cider vinegar
1/2 teaspoon rum extract( if not using liquor. optional)

Fruits and Nuts:
1.5 cups of chopped dried fruit, nuts, candied fruits(I used about 1/4 cup each of golden and dark raisins, dates, cranberries, walnuts, pecans, cashews, and a Tablespoon candied orange peel). 
1 cup of juice or half juice and half rum to soak(I used orange juice mixed in with a teaspoon of molasses to soak for non boozy version. Half orange juice half rum to soak for the other cake)

Method:
Soak chopped fruits and nuts in juice or a combination of juice and liquor overnight or atleast 2 hours.
In a bowl, Mix all the dry ingredients.
In another bowl, mix in all the wet and the soaked fruits and nuts. Depending on how long the fruits have been kept, there may or may not be extra liquid left.
Add the wet to the dry and mix till just about combined.
Bake in preheated 365 degrees F for 40 minutes then lower the heat to 350 degrees F and bake for another 10-20 minutes till a toothpick test from the center comes out almost clean.
Cool completely before slicing. Tastes best the next day.



This Christmas cake is being shared at Ricki’s Wellness Weekend

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Comments

    • says

      I saw yours too! i love the banana in it. i know right. i dont even remember why i used to cream butter and eggs and use all that elbow grease:)

    • says

      i know right.. we are still alive!:) its one of those cakes that i usually just throw together without measurements. always comes out just right:)

  1. says

    My hubby claims to lurve the supermarket fruitcake that weighs 5 pounds and has so much sugar and preservatives that it never spoils … but I don’t believe him … think he’s been hoping for something just like this cake that his gran may have baked when he was a kiddo. And he would appreciate the rum “flavor” too. I plan on whipping this up on Monday and surprising him :) Glad we’re all still here !!!! Thanks for the recipe and happy holiday wishes Richa.

  2. says

    Are fruit cakes like this traditional Christmas cakes in America? I’m English, and our Christmas cake is a fruit cake topped with marzipan and icing (I actually just posted a recipe on my blog, if you wanted to look – it’s not vegan, but I’d love to see it veganised!). That’s not my favourite Christmas pudding though – my Mum makes a cheesecake (her Mum’s secret recipe), and it’s quite often the only time I have cheesecake that year, it’s so good!

    Love,

    Emy
    xxx

  3. says

    I must admit, my favorite thing about fruit cake is the annual fruit cake toss where competitors see who can fling it the farthest… But yours looks like it would be genuinely worth eating! Trust me, that’s really saying something. :) Hope you have a very Happy Holiday, Richa!

  4. says

    This cake looks so good! Man, oh, man! I am so happy that your husband is taking some time off and you’re able to spend time just hanging out- that sounds absolutely heavenly!

  5. says

    Your cake looks so tasty! My mom adores fruitcake but isn’t into alcohol either. I need to keep your version in mind for future gift giving. This year she received a couple of pre-made boxed cakes, but homemade would be so much better! I hope you’re enjoying your holiday!

  6. says

    I love this, most fruit cake recipes are complicated and end up being not that tasty. This is simple and delicious (I can tell!) Thanks for the coupon code! I’ll be taking advantage of it! I need that cocoa butter!

    • says

      Use a gluten-free flour blend like bob’s red mill. or use 3/4 cup oat flour 1/4 cup brown or white rice flour and 1/2 cup starch. add more oat flour if the batter is too thin.

  7. Nikki says

    Hi Richa,

    I am so excited to make my first ever vegan Christmas cake. If I were to make it early this week, would it last ok until Christmas Day, or should I make one again next week? It’s for my family dinner so I want it to be just perfect. :-) Thanks ever so!

    • says

      Hi Nikki,
      I would suggest making them 1 to 3 days before chirstmas. the dried fruit starts to feel stale as it sits. the cake tests best the next day after baking :)

  8. Jemma says

    Hi Richa, another beautiful recipe thank you!
    I’m just wondering if I could substitute the molasses for something else??

    I love your work – and a very merry Christmas to you too!

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