Vegan Fruit Cake
This vegan fruit cake recipe is not your typical fruit cake! Made with apricots, raisins, dates, prunes, and fresh citrus fruit, it's moist, naturally sweet, and the perfect cake for the holidays!
- 1 large orange quartered and seeded, but not peeled
- 1 large lemon quartered and seeded, but not peeled
- 1 large green apple quartered and cored, but not peeled
- 1/2 cup pitted dates soaked in water
- 1/4 cup unsweetened applesauce
- 1/4 cup almond butter
- 2/3 cup raisins
- 2/3 cup dried cherries roughly chopped
- 1/2 cup dried apricots roughly chopped
- 1/2 cup pitted prunes roughly chopped
- 1/3 cup chopped almonds
- 1/3 cup chopped walnuts
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup almond milk
- 5 oz silken tofu
Preheat oven to 275 F. Line an 8 inch springform pan with parchment paper both on the bottom and the sides. Alternatively, you can spray your pan with non-stick cooking spray.
Core and seed an orange, lemon, and apple. Do not remove the skin or peel. Cut into smaller pieces. Place in a food processor, and process until combined. Add the applesauce, almond butter, and dates. Process the mixture until it forms a rough puree. Note: Soak the dates is warm water for 10 minutes prior to processing. Discard the water, then roughly chop the dates before adding to the food processor.
Add the mixture to a mixing bowl. Roughly chop the apricots, cherries, and prunes. Stir the dried fruit, almonds, walnuts, and spices into the mixture.
Fold in the whole wheat flour, oats, tofu, and almond milk.
Add the batter to the prepared baking pan.
Bake for 2-3 hours, or until toothpick inserted comes out clean. Then gently flip and allow it to cool completely on a wire rack.
- 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: 289kcal | Carbohydrates: 50g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 517mg | Fiber: 8g | Sugar: 21g | Vitamin A: 643IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 2mg