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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
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 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.
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
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
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)
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. 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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?
Use the dry ingredients from this recipe https://fettabbau-trim.today/2016/09/vegan-almond-poppy-seed-cake-gluten-free-cake.html%3C/a%3E . Reduce the wet in this fruit cake recipe to 1/2 cup total, so 2 tbsp oil, 1/3 cup coconut milk, 2 tsp molasses. 1 tsp vinegar
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!
Awesome!
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
great thanks!
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! ????
Awesome!
Hi there
Just wanting to find out if I could substitute the nuts for pumpkin and sunflower seeds? Thanks
sure.
Has anyone tried chopped fresh cranberries mixed with sugar in this?
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!!
Hi ivonne, you can use all Spelt or all whole wheat flour, all 1 3/4 cup.
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?
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.
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
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