Vegan Christmas Fruitcake Recipe | #ratingval# from #reviews# reviews | |
Prep time: 15 Mins
Cook time: 30 Mins + Overnight Cooling
Yields: 28 Pieces
A very healthy and tasty vegan Christmas fruitcake loaded with nuts and dried fruits.
- 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 13x9 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.