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
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.