This recipe for vegan gluten free traditional fruit cake is an ideal basis for gluten-free Christmas cakes, New Year cakes and Easter cakes.
Or simply as an everyday tasty free-from fruit cake to go with your morning coffee or afternoon tea.
The best thing about this recipe is that it is free from added fat, sugar, dairy, egg, nuts, soy as well as gluten, yet each bite is utterly delicious and packed with plant-based nutrition.
Vegan Gluten-Free Fruit Cake
This recipe is adapted from a fair trade cookbook although I can not recall the actual name of the book the cake was simply termed fruity loaf.
The original recipe called for plain whole wheat flour. I have subbed this out and opted for a gluten-free plain flour blend. The brand I tend to use is the Doves Farm gluten-free flour. I have also included a ¼ teaspoon of xanthium gum as this helps hold the cake crumbs together.
Other changes I have made are stewing all the dried fruit along with the dates.
After much experimentation I found that simmering the dried fruit in water allows the natural sweetness to be extracted as well as resulting in the most incredibly moist fruit cake. Which is perfect, as gluten-free flour does tend to soak up liquid and dry out quite a bit during baking and after baking.
I also included a teaspoon of cinnamon and a ¼ teaspoon of ground cloves which beautifully compliments the orange juice and dried fruit bringing additional welcoming festive flavours.
No added sugar vegan fruit cake
This fruit cake works so well without adding sugar as it is packed with natural sweetness provided by the large quantity of dried fruit, dates and orange juice. However, the cake is still high in sugar albeit natural so if your health requires a low sugar diet then please take this into consideration.
As this is a gluten-free bake it is important to ensure that your baking powder is also gluten-free. Many brands from the supermarket are gluten-free but its best to double check.
If you do not require the bake to be gluten-free then plain/all purpose flour/ wholemeal plain flour can be subbed for the gluten-free flour and regular baking powder added.
The perfect free-from Christmas cake
The fruit cake weighs just over a whopping 1 kg/2Ibs and will easily provide 12 slices possibly a few less or more depending on how generous the portion sizes are.
A 1 kg / 2 Ib/ 1.06 quart capacity rectangular loaf pan can be used to produce a traditional looking fruit tea loaf that is perfect for an everyday treat or why not use a circular cake pan and use the recipe as the basis for a free-from Christmas cake?
Either way will result in a free-from fruit cake that is packed with plant-based nutrition and tastiness.
Packed with natural plant-based nutrition
A slice of this fruit cake provides on average an amazing 3mg of iron, 10 g of fibre, 190mg calcium, 6g protein, and just 2g of fat.
I find that a slice or even half a slice is ideal for helping keep hunger at bay and I love a guilt-free slice with my 3-pm afternoon coffee or even as a quick on-the-go breakfast.
To help counteract the high natural sugar content try spreading some yummy sugar-free blueberry chia jam over a slice. Dr Greger, a plant-based doctor, claims that research demonstrates that consuming berries with high glycemic foods may help counteract any sugar spikes.
How To Prepare Vegan Gluten-Free Traditional Fruit Cake
Add the dried fruit to a saucepan along with the dates and water.
Simmer for 10 minutes.
Scoop the fruit mix into a bowl and allow to cool for at least 20-30 minutes.
Add the flour, ground sunflower seeds, baking powder, xanthium gum, spices, and orange zest to a mixing bowl.
Scoop the cake batter into your chosen cake pan levelling off the top.
Place on a shelf near to the middle-bottom of your oven and bake for 50-60 minutes.
Second photo: Baked in a loaf pan.
Recipe Notes And FAQS
Vegan gluten-free fruit cake can be stored wrapped in greaseproof or parchment paper and a second layer of kitchen foil or placed in an airtight container, for up to 5 days. Possibly a few days longer if kept in a cool, dry area. I often wrap well and store in the fridge for up to 7 days.
This fruit cake can also be stored in the freezer for up to 4-6 months. Wrap up the entire cake or individual slices. Remove the wrappings and defrost to room temperature before enjoying.
* Replace the orange juice with apple or even pineapple juice. I freshly squeezed my orange after I grated the rind for the cake. I managed to get all 4 tablespoons needed for the recipe from the one orange.
* Orange rind or zest can be subbed out for lemon, lime or grapefruit peel
* Any blend of dried fruit mix can be used in any quantities for this cake, as long as your chosen mix equals 500 grams / 17 ½ oz. Such as raisins, currents, sultanas, dried apricots, dried pineapple or papaya cubes, cranberries, goji berries, dried cherries, prunes, figs, etc. Or simply use an already prepared dried fruit mix. Although do add all the designated dates as they provide essential sweetness.
* Use all mixed spice mix, pumpkin spice or apple spice mix instead of the mixed spice and cinnamon
* Instead of ground sunflower seeds replace with ground pumpkin seeds. Or if nuts are fine for your family's diet use ground almonds or another nut. Alternatively replace with coconut, almond or oat flour (gluten-free varieties if necessary)
* Don't need the fruit cake to be gluten-free? Simply replace the gluten-free plain flour with plain/all-purpose, or wholemeal plain flour.
Yes. Simply cover with vegan marzipan and royal icing. However take into consideration your dietary and allergy requirements and source shop-bought or homemade recipes that meet your needs.
More Vegan Gluten-Free Traditional Bakes
Gluten-Free Chocolate Cake (perfect for a Party/Birthday/Celebration)
Traditional British Rock Cakes (a method for creating gluten-free rock cakes is provided)
Traditional Fruit Loaf Cake (can easily convert to a gluten-free bake, easy method included within the recipe notes found in the recipe card)
Fat, Sugar, Dairy, Egg, Nut, Gluten-Free Fruit Loaf Cake
Equipment
- 1 kg/ 2Ib loaf pan plus baking parchment to line pan if required
- Saucepan to simmer dates and dried fruit
- grater/fruit rind zester
Ingredients
To stew the dried fruit:
- 500 millilitres water
- 500 grams dried mixed fruit use a dried fruit mix, or a combination of any you happen to have. Dried cranberries would be ideal for the festive season.
- 200 grams dates chopped and stones removed (if any)
To mix through dried fruit after stewing:
- 4 tablespoons fresh orange juice or apple juice, pineapple juice, etc
Rest of the cake:
- 170 grams gluten free plain flour I use the Doves Farm brand
- ¼ teaspoon xanthan gum Find this on Amazon or in your local health shop, it helps to prevent the cake from being too crumbly when its sliced.
- 3 teaspoons gluten-free baking powder
- 1 teaspoon mixed spice powder alternatively use pumpkin or apple pie spice mix
- 1 teaspoon cinnamon powder
- ¼ teaspoon ground cloves optional but tasty!
- 50 grams ground sunflower seeds or ground pumpkin seeds, if you can't have seeds you could try some gluten-free coconut or oat flour. If nuts are not a problem ground almonds work well.
- 1 whole orange rind grated or zested
- 4 tablespoons water
Instructions
- Preheat your oven to 130 Fan/150 Celsius/300 Fahrenheit/Gas 2.
- Prepare your loaf pan by greasing with either oil or margarine, and lining the greased pan with baking parchment.
Stew the dried fruit and dates:
- Place the dried fruit along with the dates and 500mls/ 17 fl oz of water into a saucepan. Bring to the boil. Lower the heat and simmer for about 10 minutes.Decant the dried fruit mix to a bowl and allow to cool for 20-30 minutes. Give the mix a stir every now and again to release the heat faster.Add the orange juice and mix.
- To a mixing bowl add the flour, xanthan gum, baking powder, ground sunflower seeds, mixed spice, cinnamon and grated orange rind.Mix well.
- Add the dried fruit mix along with 4 tablespoons of water.
- Stir everything until combined.Spoon into a loaf or cake pan.Using a spoon or spatula level the cake surface.
Bake:
- Place the cake pan onto the bottom or close to the bottom rack of the oven.
- This loaf cake can take anywhere between 50-60 minutes to bake depending on your oven, possibly a few minutes longer. It takes about 55 minutes to bake in my fan oven.Check after 50 minutes and see if your cake looks firm, is coming away from the pan sides, and a skewer inserted comes out clean. If not bake for a further 5-10 minutes and then check again.
- Once baked, leave the loaf in the tin for about 20 minutes before tipping out and placing on a wire rack or chopping board to cool completely.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Vegan gluten-free fruit cake can be stored wrapped in greaseproof or parchment paper and a second layer of kitchen foil or placed in an airtight container, for up to 5 days. Possibly a few days longer if kept in a cool, dry area. I often wrap well and store in the fridge for up to 7 days.
- This fruit cake can also be stored in the freezer for up to 4-6 months. Wrap up the entire cake or individual slices. Remove the wrappings and defrost to room temperature before enjoying.
- Replace the orange juice with apple or even pineapple juice. I freshly squeezed my orange after I grated the rind for the cake. I managed to get all 4 tablespoons needed for the recipe from the one orange.
- Orange rind or zest can be subbed out for lemon, lime or grapefruit peel
- Any blend of dried fruit mix can be used in any quantities for this cake, as long as your chosen mix equals 500 grams / 17 ½ oz. Such as raisins, currents, sultanas, dried apricots, dried pineapple or papaya cubes, cranberries, goji berries, dried cherries, prunes, figs, etc. Or simply use an already prepared dried fruit mix. Although do add all the designated dates as they provide essential sweetness.
- Use all mixed spice mix, pumpkin spice or apple spice mix instead of the mixed spice and cinnamon
- Instead of ground sunflower seeds replace with ground pumpkin seeds. Or if nuts are fine for your family's diet use ground almonds or another nut. Alternatively replace with coconut, almond or oat flour (gluten-free varieties if necessary)
- Don't need the fruit cake to be gluten-free? Simply replace the gluten-free plain flour with plain/all-purpose, or wholemeal plain flour.
Jackie
I made this vegan, gluten free fruit cake today and it's so so good!!! I used what fruit I had in the cupboard which was goji berries, dried mulberries and sultanas and I used ground pumpkin seeds. I didn't have any dates but it was still so sweet and moist without added sugar. I absolutely love rich fruit cake and I'll be making this on a regular basis. Thank you for this simple and delicious recipe Jacq.
Your very welcome Jackie! So happy you enjoyed the gluten-free fruit cake! Goji berries and dried mulberries sound amazing x