Name: VEGAN CHRISTMAS FRUIT CAKE
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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; 80 g powdered sugar; 3 tbsp water; 80 g dark chocolate, chopped (70%)

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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:

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!

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

Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

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

VEGAN CHRISTMAS FRUIT CAKE

THIS CHRISTMAS FRUIT CAKE IS