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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!
Can I add some almond flour also in this along with wheat flour?
Yes
Can I use Regular milk instead of coconut ? Also does mashed banana completely replace oil?
Use water and banana will not work as it will add banana flavor and fruit cake won’t taste like fruit cake. Just omit the oil.
Richa, thanks sooo much for this. It was definitely a gap on the internet.
My cake turned out very tasty but drier than typical Plum/Fruit cake. I used spelt and almost 1/2 cup coconut oil. the only changes i made was to use 1/2 cup brown coconut sugar and 1/2 cup powdered sugar. I also used red wine to soak the fruits vs. rum. Wondering if that could have such a big impact. what do you think?
I’m going to give it another shot with the other flours you suggested and see if i can make this work. I really want to impress my omnivore family with a vegan plum cake this year 🙂
one recipe question – for sugar you have 3/4 cup (177.44 g) – are you sure 177 is right? sounds like a lot when i started weighing my sugar. I went with the cup measurement instead.
sorry that it didn’t turn out!! you need the required 3/4 cup (177.44 g) ground raw sugar or demerara sugar or vegan brown sugar for it to turn out properly. yes, 177. I hope that it turns out for you this time. rum & orange juice is a better option than wine…
Hi Richa I made this today however it does not seem to be well cookeed. Baked for an hr and the skewer came clean as well.
What exactly happened. What’s the consistency inside? Did the cake rise? Or is it gummy and not really risen?
It was gummy but the taste was awesome and it did rise
If it rose and did not fall then it probably just needed a longer baking time. Ovens and pans add variables, so bake it another 10 to 15 minutes.
If it rose and then fell that means there was too much moisture in the cake. Add a couple more tablespoons of flour in the batter next time
Thanks Richa, am definitely going to make it again
Loved it..
Yaya
Tried the cake it’s just awesome taste. Thanks so much foe sharing such an easy peasy recipe
Turned out superb. I am a vegan and my cakes never turned out soft. This recipe is amazing, thanks Richa. I follow your recipes regularly and thanks for introducing me to spelt flour , my cakes are turning out good.
This recipe is a keeper. This is my go to recipe for a post holiday return to work in the new year. A hit among friends and family. I have tried both the boozy and non boozy version and i love them both.
yay!! that’s great Rashmi
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.
the wheat flour must have absorbed more moisture. it should bake ok
Yay! Okay it raised. And I did the 365 for 40 min and 350 for 5. Toothpick came out clean. Is the full 20 necessary at 350?
Will taste soon! Smells HEAVENLY! And we’re serving some friends today :):) Thankyouuuuu!
you would neeed the extrta time with the more moisture,less moisture will bake faster, gladit worked out!
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.
you can cover it with foil or a large container. Also, depending on the fruits used,refrigerate after the first 2 days.