Vegan Richa

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Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe

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Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe. Fruit Cake, Rum Cake, Plum Cake, Rum Cake or holiday cake. Makes 1 9 inch cake pan
 
 
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). 

Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe. Fruit Cake, Rum Cake, Plum Cake, Rum Cake or holiday cake. | VeganRicha.com #vegan #cake

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

Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe. Fruit Cake, Rum Cake, Plum Cake, Rum Cake or holiday cake. | VeganRicha.com #vegan #cake

For a glutenfree version, see this.

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. Eggless Vegan Recipe. Fruit Cake, Rum Cake, Plum Cake, Rum Cake or holiday cake. | VeganRicha.com #vegan #cake
Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe. Fruit Cake, Rum Cake, Plum Cake, Rum Cake or holiday cake. Makes 1 9 inch cake pan
Print Recipe
5 from 14 votes

Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe

Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe. Fruit Cake, Rum Cake, Plum Cake, Rum Cake or holiday cake. Makes 1 9 inch cake pan
Prep Time2 hrs
Cook Time50 mins
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 260kcal
Author: Vegan Richa

Ingredients

Dry:

  • 1.75 cups (210 g) cups of Spelt flour Or use 1.25 cups whole wheat flour and 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 2 Tablespoons flaxseed meal
  • 3/4 cup (177.44 g) ground raw sugar or demerara sugar or vegan brown sugar

Spices:

  • 1/2 teaspoon (0.5 teaspoon) of ginger powder
  • 1/4 teaspoon (0.25 teaspoon) each of cinnamon, clove, nutmeg powders
  • 1/4 teaspoon (0.25 teaspoon) sea salt

Wet:

  • 1/3 cup (72.67 ml) Coconut oil or 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 (113 ml) Coconut milk
  • 2 Tablespoons dark Molasses
  • 1 Tablespoon Apple cider vinegar
  • 1/2 teaspoon (0.5 teaspoon) rum extract if not using liquor. optional

Fruits and Nuts:

  • 1.5 cups (225 g) 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 (248 ml) 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)

Instructions

  • 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 and spices for the cake.
  • 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 / 180ºc 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.

Notes

nutritional values based on 1 of 12 slices

Nutrition

Nutrition Facts
Spiced Fruit and Nut Christmas Cake. Eggless Vegan Recipe
Amount Per Serving
Calories 260 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4.8g30%
Sodium 78mg3%
Potassium 159mg5%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 29g32%
Protein 2g4%
Vitamin A 10IU0%
Vitamin C 6mg7%
Calcium 45mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

⭐⭐⭐⭐ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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Comments

    • 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:)

      Reply

  5. 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.

    Reply

  7. 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

    Reply

  9. 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!

    Reply

  11. 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!

    Reply

  15. 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!

    Reply

  16. 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!

    Reply

    • 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.

      Reply

  19. 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!

    Reply

    • 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 🙂

      Reply

  20. 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!

    Reply

  21. 5 stars
    Hi,
    Do you know how long this recipe stays good? I was always told to make the Christmas cake 1-2 months before Christmas. Will this recipe spoil if I make it that early?

    Reply

    • I haven’t kept it that long. Make it 1 or 2 days before. I generally serve it the next day as The flavors get stronger the next day. The longest I have kept this recipe is a week.

      Reply

      • 5 stars
        Hi Richa ,
        I made this today . It’s tasting delicious.. thank you , but it cracked a bit on top and was a bit crumbly at some parts and a bit dense in the middle . is there anything I need to modify ?
        Also do I need to keep it refrigerated ?
        Thanks !
        Anandhi

        Reply

        • The cracking is dependent on the flours, pan, oven, so not something you can predict. If its dense in the middle, then it probably just needed extra bake time. You can slice up the rest and take the middle and serve with ice ream as christmas pudding.
          Yes refrigerate it

          Reply

  22. Love the recipe… Little confusing the whole wheat flour… Can i bake it whithout plain flour? I don’t really use plain, an the measurement? Thanks!!

    Reply

  25. 5 stars
    Ugh, new fave blog? You bet! I was looking for a vegan christmas cake since I lost the recipe I used for the one I made last year (I used almond flour and peppermint extract instead of rum). My parents and family members loved it so I felt obligated to make it again this year. Can’t wait to make this one this friday and I’ll let you know the results for sure! ????

    Reply

  26. 5 stars
    Thanks, Richa, for sharing this wonderful recipe.

    I followed it with some tweaks:

    I added no sugar, oil, apple cider vinegar or nuts. Instead, I pureed one pear, half an apple, and added two-three teaspoons of pumpkin butter (Trader Joe’s spiced one).

    I lightly ground two or three cloves, added freshly chopped ginger and some black pepper for the spices. As for the flour, I used Bob’s Red Mill Gluten free flour (1 cup) and 3/4 cup millet flour.

    I left the cake in for more than 45 minutes in the oven at 360-370 degrees F. It turned out very well.

    My friend and I loved it. One of the healthiest, simplest cakes I have made.

    If you don’t mind, I am going to link to this recipe on my blog and maybe, Facebook with credit to you, of course :-).

    I discovered your blog some time last year or before that and have been recommending it to friends. Fantastic work! Keep going.

    Regards,
    Lakshmi

    Reply

  27. 5 stars
    Just cooked a double recipe of this today (stricct to yours -sans nutmeg, as I didn’t have any- and just tastdd aa bit of the crust. Wow, it’s delicious.

    I’ve baked them for my dad’s 82nd tomorrow and can’t wait to eat a second serve. One of those cakes has been lucky to see the night trough!

    Reply

  28. Hi,
    I’m recently converted to a dairy free and gluten free vegetarian diet. Your recipes are fab and have helped make the transition easy! I was looking for a Christmas fruit cake recipe that would fit with my style of eating now – any suggestions on what flour to use if I am going to make this cake gluten free?

    Reply

  29. 5 stars
    I made this cake last year and it was such a huge success that I have to make it again this year.. 😉
    It’s worth it to soak the nuts and dried fruits for a whole day and to wait with the cake ’til the next morning, the taste will be even better!

    Reply

  34. 5 stars
    Hi just waiting to make this cake. I would prefer to use juice alone. When soaking the nuts and fruit overnight do I have to refrigerate or keep it out? Will it spoil if kept overnight?

    Reply

  35. 5 stars
    Hi Richa

    Your recipes are awesome. I recommend your blog to so many people during my vegan outreach drives as it has veganised versions of Indian dairy recipes too. And this Christmas cake is the best vegan Christmas cake I have made. Tried many other vegan Christmas cake recipes, but not found them good enough.

    I have a query, though. I want to make it this year for two different people, but the recipes makes a huugee cake.
    Can you give me the exact measurements if I want to make two smaller cakes, because baking is a very precise cooking form and never works on approximate quantities. Looking forward to your reply.

    Veganism is growing by leaps and bounds in India, both in terms of the numbers of activists and vegan businesses and the people wanting to transition.
    In that respect, we are comparatively lucky as so much of traditional Indian food is already vegan by default. So we get to debunk the myth that veganism is expensive or required consumption of fancy , exotic foods.

    Gemini Xettigar

    Goa

    Reply

    • I do not have precise measures but I have an idea. Make the batter for the whole cake. Divide it into smaller cake pans and freeze or give away the extra ones. 🙂

      Reply

  36. 5 stars
    Despite some minor variations due to overlooking an ingredient before going shopping, it came out delicious. It’s gonna be repeated 🙂 Thanks for the recipe!

    Reply

  39. 5 stars
    This is such an amazing cake! It really does taste better each day after baking. My husband and I are in awe on day 3 or 4 when it’s even BETTER than the day prior. 🙂

    How do you recommend to best store it day to day? We usually leave it out day 1-2, then cover with foil after that.

    Reply

  40. Hellooo. I did this recipe with apf and whole wheat and everything according to the recipe. But the batter was more a dough-ey consistency 🙁
    I subbed almond milk for coconut milk
    I’ve added some extra almond milk but it doesn’t look like your picture batter consistency:( will let you know how it turns out.

    Reply

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