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Vegan fruit cake slices on cooling rack.
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5 from 4 votes

Vegan Fruit Cake

This vegan fruit cake recipe is not your typical fruit cake! It's moist, naturally sweet, and the perfect cake for the holidays!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: vegan fruit cake
Servings: 12
Calories: 327kcal
Author: Alison Corey


  • 1 cup vegan buttermilk 1 cup of unsweetened soy milk plus 1 tbsp of lemon juice
  • 1 ¾ cup all-purpose flour
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1 cup organic brown sugar
  • 1 cup vegan butter
  • ½ tsp vanilla extract
  • ½ cup raisins
  • ½ cup dried cherries
  • ½ cup dried cranberries
  • cup chopped walnuts


  • Preheat oven to 350 F. Prepare baking pan. Spray a 9 inch loaf pan with cooking spray. Line with parchment paper down the long side of the pan leaving a few inches to hang over either side.
  • In a large an electric/stand mixer combine the dry ingredients on low speed: flour, salt, cinnamon, nutmeg, baking soda, and baking powder.
  • Add the room temperature vegan butter to the bowl. Mix on medium-low speed for about a minute, until the mixture resembles sand.
  • Add the vegan buttermilk, and vanilla extract. Mix on medium-high speed until combined.
  • Fold in the raisins, cranberries, cherries, and chopped walnuts by turning to low speed, and incorporating throughout the batter.
  • Transfer the batter to the prepared baking pan. Smooth over the top.
  • Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before slicing.



  • Fruit cake is dense by it's nature. This one is also dense with all of the added fruit. Since it is so dense it does not spread very much in the oven. Use a spatula to evenly spread the patter in the pan for an even bake.
  • It may take more time to bake your cake in the oven. Somewhere between 2-3 hrs. This will depend on the size of your cake pan. I recommend using an 8 inch cake pan that is deep, such as a spring form pan. It will not rise much in the oven. Which is why you need a deep pan to fit all of the batter.
  • Be sure to line the pan with parchment paper to easily allow the cake to release. Allow the cake to cool completely on a wire rack before adding any additional icing or toppings.


Calories: 327kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 385mg | Potassium: 144mg | Fiber: 2g | Sugar: 24g | Vitamin A: 977IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg