The Best Vegan Fruit Cake Ever
A simple yet delicious recipe for fruit cake, perfect for the holidays
12
slices
Equipment
- 10" Baking Tin, lined with brown paper
Ingredients
- 3 cups Plain Flour
- 2 tsp Baking Powder
- 1 tsp 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
Instructions
- 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. Some people have reported their cake to be baked after 1hr 4 mins, so check after an hour and a half and adjust cooking times accordingly.
- Brush the remaining brandy over the cake while still hot.
- Leave to cool in the tin, before turning out and decorating.
Notes
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.