Christmas Fruit Cake

This oil free vegan Christmas Fruit Cake is soft, fluffy, chewy and absolutely flavor packed. Its perfectly moist and a well risen holiday treat made with dried fruits. Make it with rum or with orange juice so as to fit to the taste of all age groups.

Course Dessert

Cuisine European

Keyword christmas cake, christmas fruit cake recipe, dry fruit cake, fruit cake, how to make christmas fruit cake, rum cake, vegan christmas fruit cake

Prep Time 10

Cook Time 35

soaking time 30

Total Time 1 15

Servings

Calories 239kcal

Author Gunjan

Ingredients

For soaking

4 small mandarin oranges (peeled)
1/4 cup chopped dried prunes
1/4 cup chopped dates
1/4 cup chopped dried apricots
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup candied fruit - orange peel

Dry ingredients

1 cup whole wheat flour
3/4 cup almond flour
1/4 cup chopped pecans
1/2 cup + 1 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon powder
1/4 tsp cardamom powder
1/4 tsp ground all spice

Wet ingredients

1 tbsp vanilla extract
1/2 tbsp apple cider vinegar
1/4 cup + 1/8 cup oat milk

Instructions

In a blender combine peeled oranges and blend it smooth. Strain it with the help of a strainer and discard the pulp. If you have a juicer, you may juice out the oranges as well. In a large mixing bowl combine prunes, dates, apricots, cranberries, raisins and orange peel and soak them in the orange juice for 30 minutes.
Preheat oven at 350-degree Fahrenheit and grease an 8-inch round cake pan. You may place a parchment paper after greasing the cake pan so its easy to take the cake out. In another mixing bowl combine all the dry ingredients and mix well with a spoon.
Now, add vanilla extract and apple cider vinegar to the soaked ingredients and mix it with a spoon. Fold in the soaked ingredients into the dry ingredients. Add oat milk and whip it up into a sticky thick batter.
Spoon out the batter in the prepared cake pan and bake it in the middle rack of the oven for 35-40 minutes or until the tester comes out clean.
Once done, take it out and place it on a flat surface. Let it cool for 10 minutes. As soon as the cake starts to leave its side invert it on a flat surface or and let it cool down further on a rack. Enjoy it warm or at room temperature.

Notes

For rum cake option: instead of oranges substitute 3/4 cup rum and ¼ cup freshly squeezed orange juice to soak the dry fruits. Soak it for at least 1 hour. Mix dry ingredients as in step 2. Then, add vanilla extract and vinegar to the soaked ingredients and quickly fold the soaked ingredients into the dry ingredients and add in 1/8 cup oat milk. Bake it as in step 4 and 5. Let it cool down completely.
If making alcoholic version of this cake, make sure to cool it down completely before slicing, or else the rum flavor will be too strong.
It can be refrigerated in an air tight container for about 2-3 weeks.

Nutrition