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This Vegan Christmas Fruit Cake with chocolate glaze is moist, flavorful, festive, and easy to make. It’s loaded with dried fruit, nuts, cinnamon, and chocolate chunks. A perfect dessert for the holidays! Dairy-free, eggless.

THIS CHRISTMAS FRUIT CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• light
• moist
• flavorful
• so delicious
• made with dried fruit, nuts, Ceylon cinnamon, and chocolate
• easy to make
• freezer friendly

WHAT YOU NEED TO MAKE VEGAN CHRISTMAS FRUIT CAKE

You need the following ingredients to make this fruit cake (the exact measurements are in the recipe card below):

• All-purpose flour – Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture.
• Baking powder and baking soda
• Cinnamon – Adds warm depth of flavor. I recommend using Ravaneō N°22 Ceylon Cinnamon.
• Salt – balances the sweetness. I recommend using  Ravaneō N°15 Flower of Salt.
• Vegan butter – use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the batter.
• Granulated sugar
• Plant-based milk – Use any plant-based milk of your choice, such as oat, almond, or soy. Make sure it is at room temperature.
• Lemon juice – helps to activate the baking soda. You can also use apple cider vinegar.
• A mix of dry fruit, nuts, chocolate – Use any fruit and nuts of your choice. I used dried apricot, cranberries, dates, walnuts and pecans, and dark chocolate. You can also use candied fruit.
• Powdered sugar
• Chocolate – Use good quality dark chocolate. I used 70%.

Equipment you need:

• Loaf pan – 9×5 inch (25x13cm)
• Parchment paper
• Medium-size bowl
• Large bowl
• Hand mixer (or a stand mixer)
• Silicon spatula or wooden spoon
• Cooling rack
• Saucepan

HOW TO MAKE THE BEST VEGAN CHRISTMAS FRUIT CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 356°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips.

2. Step: Combine dry ingredients

In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix well and set aside.

3. Step: Make the cake batter

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Slowly and gradually mix in oat milk and lemon juice. Mix until fully combined. Sift in dry ingredients and gently combine using a spatula. Then fold a mix of dried fruit, nuts, and chocolate chunks.

4. Step: Bake the fruit cake

Transfer the batter into the prepared pan and bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely.

5. Step: Make the chocolate glaze

To a saucepan, add powdered sugar and water. Stir and bring it to a boil. Take off the heat and add in chopped chocolate. Mix until fully melted and combined.

Pour the glaze over the cake and spread it evenly. Top with chopped nuts if desired. Let the glaze set before serving.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHRISTMAS FRUIT CAKE?

Store the cake in an airtight container at room temperature or in the fridge.

HOW LONG DOES VEGAN CHRISTMAS FRUIT CAKE LAST?

Christmas fruit cake will last for about 3-4 days in the airtight container at room temperature and for up to a week in the fridge.

CAN YOU FREEZE FRUIT CAKE?

To freeze the cake, place it (whole loaf or sliced) in an airtight container or plastic zip-lock bag and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Eggnog Cupcakes
• Gingerbread Sheet Cake with Molasses Frosting
• Walnut Crescent Cookies
• Gingerbread Cookies
• Hot Chocolate with Rum
• Creamy Vegan Eggnog

This recipe was created in collaboration with @ravaneofoods.

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

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VEGAN CHRISTMAS FRUIT CAKE

This Vegan Christmas Fruit Cake with chocolate glaze is moist, flavorful, festive, and easy to make. It’s loaded with dried fruit, nuts, cinnamon, and chocolate chunks. A perfect dessert for the holidays! Dairy-free, eggless.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 1 loaf

Calories 294kcal

Author Plantiful Bakery

Ingredients

Fruit Cake:

• 200 g all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• pinch sea salt
• 120 g vegan butter, softened *
• 120 g granulated sugar
• 1/2 cup unsweetened oat milk, room temperature or any plant-based milk
• ½ tbsp lemon juice or apple cider vinegar
• 160 g mix of dry fruit, nuts, and chocolate

Chocolate Glaze:

• 80 g powdered sugar
• 3 tbsp water
• 80 g dark chocolate, chopped 70%

Instructions

Fruit Cake

• Preheat the oven to 356°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Then line with a strip of parchment paper.
• In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix well and set aside.
• In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Slowly and gradually mix in oat milk and lemon juice. Mix until fully combined. Sift in dry ingredients and gently combine using a spatula. Then fold a mix of dried fruit, nuts, and chocolate chunks.
• Transfer the batter into the prepared pan and bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely.

Chocolate Glaze

• To a saucepan, add powdered sugar and water. Stir and bring it to a boil. Take off the heat and add in chopped chocolate. Mix until fully melted and combined.
• Pour the glaze over the cake and spread it evenly. Top with chopped nuts if desired. Let the glaze set.
• Slice and enjoy!

Notes

* Vegan butter: Use vegan butter with about 70-80% fat. Let the butter soften at room temperate before making the batter.

Storing:

Store the cake in an airtight container at room temperature or in the fridge. It will last for up to 3-4 days at room temperature and for up to a week in the fridge. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1slice | Calories: 294kcal

Nutrition Facts

Serving: 1 slice / Calories: 294kcal / Total Fat: 14,0g / Saturated Fat: 6,4g / Cholesterol: 0mg / Total Carbohydrate: 40,1g / Fiber: 2,2g / Sugar: 22,8g / Protein: 3,2g / Sodium: 162mg / Potassium: 168mg / Iron: 1,8mg

Příspěvek VEGAN CHRISTMAS FRUIT CAKE se objevil jako první na Plantiful Bakery.