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.
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
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