Go Back
–+ servings
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 28 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 hours
Cook Time50 minutes
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Vegan Richa

Ingredients

Dry:

  • 1.75 cups 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 cane 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 cup 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 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 use orange juice mixed in with a teaspoon of molasses to soak for non boozy version. Half orange juice half rum to soak for boozy)
US Customary - Metric

Instructions

  • Soak chopped fruits and nuts in juice or a combination of juice and liquor overnight or atleast 2 hours.
  • Line a 9-inch cake pan with parchment paper.
  • 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 and pour into the cake pan.
  • 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. For extra moisture, poke a few holes in the cake and brush orange juice or sugar water(1 tbsp sugar mixed in 2 tablespoons water) on the cake. Tastes best the next day.

Notes

nutritional values based on 1 of 12 slices
For Glutenfree version see here.,

Nutrition

Calories: 260kcal | Carbohydrates: 46g | Protein: 2g | Fat: 7g | Saturated Fat: 4.8g | Sodium: 78mg | Potassium: 159mg | Fiber: 3g | Sugar: 29g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1.2mg