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Best Vegan Fruitcake (or Christmas Cake) recipe ever

Looking for a delicious vegan Christmas fruitcake recipe? I have the perfect recipe that will impress both vegans and non-vegans alike. My vegan Christmas cake is made with a moist and flavourful base, filled with a delightful blend of spices and mixed dried fruits. To make it even more special, I have soaked the dried fruit in brandy. Not convinced? You can whip up it up in less than 10 minutes! This cake is the perfect centrepiece for your festive celebrations. So get your apron on and let’s bake this mouth-watering vegan Christmas cake together!

Fruit Cake featured image

Some people hate the marzipan, some hate all that fruit, and some just don’t like it full stop.

This is a huge cake, but I was given a personal guarantee by an old friend that this cake will please the most fervent of fruit cake haters and it’s been in his family for 60 years so who am I to argue? The cake comes with his anecdotal remembrance:

“In America fruit cake is a holiday joke, something to be derided and used as ammo among warring siblings, this fruit cake is not that. Our family recipe was passed down to us on a photocopy of a torn, tattered, and batter smudged page of a magazine from the early 1950’s. My brothers and I all make this and remember when we were kids, sweet, fruit and nut filled cakes smelling of brandy and eaten with a big glass of milk or cup of coffee. It is a cherished memory but more a cherished taste. If you try this fruit cake, you will love it as much as we do. If you bake this fruit cake your house will smell of Christmas and Thanksgiving. If you make this for your family you will create a memory for them to cherish throughout their lives.”

How do you make a Vegan Christmas / Fruitcake?

A fruitcake is possibly one of the easiest cakes to make. The time is spent in the slow, gentle bake and then the fun in the decorating.

Christmas cake with a slice cut out.

Firstly, soak your dried fruit in either some alcohol, or some freshly brewed black tea or apple juice. The recipe suggests overnight, but if you are short of time, this is not necessary. I soaked my fruit first, and then prepared everything else, lined my cake tin, etc. Overnight soaking, however, gives the fruit a little more flavour, and makes them more luscious and juicy.

Sift together your flour and spices. This cake is heavily spiced with festive flavours, and if you are making this for, say, a wedding cake, you can omit the cloves, to make it less Christmassy!

Unlike some traditional cakes, this doesn’t require any creaming of butter and sugar. Simply blend your wet ingredients and sugar, and add that to your flour and fruit and stir gently, but thoroughly.

I do recommend trying to seek out molasses for this cake. It adds such a rich, warmth and makes the kitchen smell amazing!

Ingredients and modifications

  • Dried fruit. I like to use a mixture of sultanas, glace cherries, dates and raisins. I am not a fan of currants, but feel free to add some to the mixture. I also don’t particularly like peel, so I have omitted that too. Again, add some if you love it.
  • Pecans and walnuts. You could add hazelnuts or brazil nuts, or even macadamia nuts if you have some. If you have a nut intolerance or allergy, completely omit the nuts, and add 1 cup of additional dried fruit.
  • Plain flour, baking powder and some
  • Spices: cinnamon, allspice, nutmeg, cloves – omit any that you might dislike.
  • Soy yogurt. This replaces the egg element.
  • Brown sugar and molasses, to add a rich dark colour and caramel flavour to the cake.
  • Melted vegan butter and soy milk.
  • Brandy or rum for soaking the dried fruit. Optionally you could use brewed tea instead, or apple juice.


Marinating fruit for fruitcake.

Marinate the fruit for a while

Mixing nuts and flour in a mixing bowl.

Mix the dry ingredients in a large mixing bowl

Blending wet ingredients for xmas cake.

Blend together all the wet ingredients until smooth

The blended mixture for xmas cake.

Now it’s time to mix up your cake!

Adding flour to the marinated fruit.

First add the fruit to the dry ingredients, mixing well.

Adding wet ingredients to xmas cake.

Add the blended wet ingredients and mix thoroughly.

Cake mixture ready for the cake tin!

The completed mixture!

Pouring cake batter into cake tin.

Pack the mixture into your prepared cake tin and bake for approx 2.5 hours or until a skewer comes out of the cake clean. Leave to cool in the tin for 10 minutes before carefully turning out onto a cooling rack. Cool. Now continue onto the Feeding your fruitcake.

Feeding your Fruitcake

Much like Sea Monkeys, you don’t really need to feed your fruitcake, but if you want to make it in advance, or preserve it for several months, it is well worth buying a miniature of brandy, and periodically brushing a little on your cake weekly. I also like to use a toothpick to prick holes in my freshly baked cake, and then drizzle a couple of tablespoons of brandy over it, whilst warm.

Decorating your Fruitcake

For the round cake pictured, I used a selection of dried fruits and nuts, (glace cherries, brazil nuts and apricots all look particularly beautiful) and glazed them with warmed apricot jam. This is one of the easiest but loveliest and most traditional ways to decorate a fruitcake. I have a post here about decorating your cake with marzipan and fondant icing.

A large chunk of christmas cake.

It is traditional in England to cover a fruit cake with a layer of marzipan, and then a layer of royal icing. Not only does this thick layer of coating preserve your cake, it also gives you the perfect canvas to show off your decorating skills!

Try my other delicious vegan festive recipes

The Best Vegan Fruit Cake Ever

A fruitcake covered with glace fruits
A simple yet delicious recipe for fruit cake, perfect for the holidays
5 from 54 votes
Prep 10 minutes
Cook Time 2 hours 30 minutes
soaking fruit, minimum 1 hour 1 hour
Total Time 3 hours 40 minutes


  • 10" Baking Tin, lined with brown paper


  • 3 cups Plain Flour
  • 2 tsp Baking Powder
  • 1 tbsp Salt
  • 2 tsp Cinnamon
  • ½ tsp Allspice
  • ½ tsp Cloves - powdered
  • ½ tsp Nutmeg - grated
  • 2 cups Walnuts - or pecans, chopped
  • 1 kg Sultanas
  • 400 g Glace cherries - chopped
  • 300 g Dates - chopped
  • ½ cup Brandy - or rum, whiskey or amaretto
  • 1 cup Soy yogurt
  • ¾ cup Brown sugar
  • 1 cup Soya milk
  • ¼ cup Molasses
  • ¾ cup Butter - vegan, melted and cooled


  • The day before you intend to bake your cake. place the sultanas, glace cherries and dates in a large bowl and cover with ⅓ cup of the Brandy. Stir thoroughly, cover tightly with clingfilm and leave to macerate, at least overnight.
  • Oil and line 10″ cake tin with baking paper.
  • Preheat oven to 150c.
  • To make the cake, sift together (in a large bowl), the flour, baking powder, salt, cinnamon, allspice, cloves and nutmeg. Stir in the sozzled fruit plus the chopped nuts.
  • In a blender, whizz together the yogurt, brown sugar, milk, molasses and melted vegan butter, until smooth.
  • Pour into the dry ingredients and stir carefully and thoroughly.
  • Spoon into your prepared cake tin and bake for about 2½ hours or until a skewer comes out clean.
  • Brush the remaining brandy over the cake while still hot.
  • Leave to cool in the tin, before turning out and decorating.


This is for an un-iced cake. 

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
The Best Vegan Fruit Cake Ever
Serving Size
200 g
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 5 stars
    My mom loves fruit cakes. 🙂 I would definitely try your recipe and give it to her on Christmas. Can’t wait! Thanks and happy holidays!:)

  2. 5 stars
    I hadn’t made fruitcake in ages, but when I saw your recipe, I had to give it a whirl. I had to sneak a small slice and it was outstanding!!!

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