Loading ...
Vegan Christmas Fruitcake
| Tweet |  |
Merry Christmas to all! Two days ago I was browsing the Joy of Baking site for some inspiration to bake something new. I found this dried fruit and nut quick bread recipe. I’ve always wanted to bake a rich Christmas fruitcake, and this recipe fit the bill because it uses only very little flour and is fully loaded with dried fruits and nuts. Another interesting thing, it does not require any oil or butter. Yes it’s true, no oil or butter absolutely. It’s also dairy free. The only thing I had to change was to use an egg substitute. Since it’s a fruitcake I decided to use applesauce to replace the eggs in the recipe. Also there is no other ingredient in the recipe to moisten it, so I added 1/4 cup of water and additional 1/4 teaspoon of baking soda to compensate the eggs.
Another change I made was using a 13X9 inch baking pan instead of a loaf pan and also increased the oven temperature. The time mentioned to bake the bread was 60-75 minutes. Yesterday I found time to bake only at 10pm and I didn’t want to spend 1 hour for a single fruitcake, when I had plans to bake cranberry shortbread bars also, both to be gifted to the firefighters and others before Christmas. So I decided to use a 13X9 inch pan, which definitely was wise because the fruitcake was done around 35 minutes itself. This was also very convenient to cut them into small pieces.
I also flavored the fruitcake with Supreme Spice’s Tea Masala Extract. For long time now I have wanted to try spice extracts, finally ordered it last week and got my shipment of Tea Masala Extract, Kesar Milk Extract and Tulsi Extract. The tea masala extract is my absolute favorite now. You have to try it to believe it. It transforms your ordinary tea into something exotic and it’s especially refreshing in this gloomy weather these days.
Tea masala extract is a blend of cinnamon, nutmeg, ginger, cardamom, clove and pepper, which I thought would be perfect to pair with this fruitcake. At first I added 5 drops of the extract to the dough, but felt that it was not enough and so added another 5 drops and mixed the dough well. While the cake was baking the kitchen was filled with so much aroma of the spices, which made me think If I had gone overboard my adding 10 drops. I couldn’t wait until it was cool enough to cut it and have a bite. Anyway I let it cool on a wire rack overnight and cut them today. But by then the pungency of the spices had reduced and the cake tasted very good with the flavor of the spice extract in the background.
| Vegan Christmas Fruitcake Recipe |
- 3/4 Cup All Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 3/4 Cup Light Brown Sugar
- 3 Cups Chopped Dried Fruits (Any Combination)
- 3 Cups Chopped Nuts (Any Nuts)
- 3/4 Cup Applesauce (Instead Of 3 Eggs)
- 1/4 Cup Water
- 1 Teaspoon Vanilla Extract
- 5 To 10 Drops Tea Masala Extract (Optional)
- Preheat the oven at 375F for 15 minutes.
- Grease and dust a 13×9 inch pan with little flour.
- In a large bowl whisk together all purpose flour, baking soda, baking powder, salt and light brown sugar.
- Also add the chopped dried fruits and nuts of your choice. Make sure that the dried fruits are not lumped together. Use your fingers mix it thoroughly.
- In a liquid measuring mug, measure 3/4th cup of applesauce. Add the vanilla extract, 1/4 cup water and tea masala extract (if using). Whisk it nicely.
- Add the wet ingredients to the dry ingredients and mix it well. Since it’s a lot of dried fruits and nuts, chances are the flour mixture in the bottom may not be combined well.
- Spread the batter into the prepared pan and use a spatula to evenly press it.
- Bake for the 30 minutes at 375F. When I inserted a toothpick in the center it was almost done and it had started to become golden brown. I wanted to bake it for another 5 minutes, but I worried if the cake would become very dark, so I reduced the temperature to 300F and baked it for 5 more minutes.
- Once out of the oven, leave the pan on a wire rack and let it cool completely before cutting it. I inverted the fruitcake on a big cookie sheet and then cut them into pieces. This cake will store for months in the refrigerator.
- Any combination of nuts and dried fruits can be used in this fruitcake. The only thing to be followed is that it should be 3 cups of nuts and 3 cups of dried fruits. I used 1 cup each of walnuts, pecans and sliced almonds. For dried fruits, I used 1/2 cup each of raisins, dried cranberries, dates, apricots and 1 cup of dried and sliced figs.
- Let the fruitcake cool completely in the pan before inverting it. I was not patient enough and turned it over and the cake broke into 2 pieces. Fortunately I was able to patch it up. So I would suggest cooling it overnight.
This Christmas fruitcake recipe goes to:
1. Egg Replacement Event – Pureed Fruit hosted by me.
2. Baking for Beginners hosted by Vandana.
3. Homemade Christmas Gift hosted by Happy Cook &
4. Santa’s Holiday Challenge hosted by JZ.
Share & Enjoy:
| Tweet | Share | Save on Delicious |
Never Miss A Recipe!
Subscribe to Eggless Cooking FREE via email to get recipe updates in your inbox:
I like vegan cake recipes, Your blog for baked goodies is the best..Like the cake with fruits and nuts looks yummy..
Happy holidays to you too…
Oh that looks so tempting and awesome…
Yummy, yummy and healthy!
Just what I was looking for.
Thank you so sooo much!
If you don’t mind
I’ll be glad to put this yummy pic/fruitcake on my blogsite
with your link?
I wish you a Very Merry Christmas and Happy New Year!
Very different. Nice way of flavoring it. I too posted a fruit cake today! Yours as usuall is a great healthy one.
The cake looks good..one of these days, I have to try your vegan cakes..they look so pretty..
Tea masala in fruitcake sounds very unique and exciting. I won’t be around for a few days, so here’s wishing you a brilliant 2009 dear Madhu.
Perfect FruitBread.HAPPY HOLIDAYS
oooohh wow that looks awesome so many nuts very helthy too
Wow..u r one experimenting chef/baker! Trust me -when I looked at the pic same words floated in my mind..less flour,more dry fruits n as I began to read, my thoughts were worded! Read the notes too..very good try n lovely directions! HAPPY CHRISTMAS to you n your near ones!
Thank you very much Purnima.
I love the way it is vegan
Lovely vegan fruit cake, you have come up with. Just want to grab a piece from the screen.
Happy holidays.
looks fabulous and tempting! Happy holidays Madhu!
Looks just like the one that my husband got from shop… wow! u r amazing madhu.i could’t taste that as it had egg but i am happy to see ur eggless recipe….now i can also try them .thanks madhu
Tea masala extract seems like a great idea! Love it… Happy Holidays!
Wow vegan fruit cake looks yummy n delicious…Happy Holidays..
Thanks Priya.
My hubby Desi has been pestering me to make a fruitcake, for some reason, but I don’t love them and have been reluctant. Your version looks delicious, Madhuram, and I’m so glad you posted this vegan recipe.
By the way, am so glad to see all these vegan recipes on your blog. Makes me want to give you a big hug!
Thank you very much Vaishali. It uses just 3/4 th cup of flour, I wish I had used whole wheat pastry flour itself. Have a spectacular New Year.
Dear Madhu, I tried out this cake yesterday with just 1/3 proportion of all ingredients since I was’nt sure if it would come out well. I used yoghurt instead of the apple sauce and omitted the tea masala since I dint have it at home. The cake turned out very good, my family loved it. I would increase the quantity of nuts and reduce fruit since it was too sweet for me. Otherwise this recipe is a keeper!
Thankyou so much!
Ramya, thank you very much for your feedback. Tea masala is purely optional, you could simply use vanilla extract. It’s nice to know that yogurt also works fine. Even though I know that yogurt is an egg substitute, I’ve not tried it before.
Vegan fruit cake looks yummy! I’m going to try this recipe. The kids will be so excited!
Hi,..\there is fan of yrs who tld tht they used yoghurt instead of apple sauce, can i know how much measure shud i use?
Nithya I have tried the same recipe using buttermilk. Use 3/4th cup of butter milk or half cup yogurt mixed with 1/4 water. Find the recipe below
http://www.egglesscooking.com/2009/04/02/eggless-fruit-nuts-bars/
Yes Jane, the taste is unbelievable for a vegan cake. I’m very happy that you liked it too and the additions you have made surely sounds very good.
Hi,
This is a great recipe! I’m excited to try it out soon
I just have 1 question. You used 13×9 pan and baked it at 375F for 30 mins. What will be the temp and time if I use a loaf pan? sorry, that’s 2 questions
Thank you for sharing this recipe.
So sorry… I was just too excited to send my question.. I found the info in your 2nd paragraph:
‘Another change I made was using a 13X9 inch baking pan instead of a loaf pan and also increased the oven temperature. The time mentioned to bake the bread was 60-75 minutes.’
No problem JC.
hi Madhu
i was wondering whr can i get applesauce in bangalore .. many
of ur recipes use applesauce n i have been searching for a long
time now … or is thr any substitute for the applesauce i can use ????
You can make applesauce at home Nandini. Just peel apples, remove the core, cut into pieces, add just enough water to cook them and cook it either or stove top or microwave oven and blend it into smooth paste.
thank u
.. will try that soon .. can it be
refrigerated though?? i guess having it done in advance
is way better than preparing it every time
But I don’t know how long it will keep good.
Would it be okay to use all whole grain flour in this recipe?
Yes Kristin. I have tried whole wheat pastry flour in the same recipe and it did turn out as good as this one. http://www.egglesscooking.com/2009/04/02/eggless-fruit-nuts-bars/
[...] let them cool, then mix with rum and shape into balls; I wasn’t that thrilled); fruitcake (http://www.egglesscooking.com/2008/12/24/vegan-christmas-fruitcake/) – except I substituted brandy for the water; a small sugar cookie with orange zest that I [...]