Vegan Fruit Cake

4.67 from 6 votes

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

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 327kcal

1 cup vegan buttermilk 1 cup of unsweetened soy milk plus 1 tablespoon of lemon juice
1 ¾ cup all-purpose flour
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking soda
1 tablespoon baking powder
1 cup organic brown sugar
1 cup vegan butter
½ teaspoon vanilla extract
½ cup raisins
½ cup dried cherries
½ cup dried cranberries
⅓ 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 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.

Top Tips for Making Vegan Fruit Cake

Fruit cake is dense by 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 batter in the pan for an even bake.
It may take more time to bake your cake in the oven. This will depend on the size of your cake pan. I recommend using a deep 9-inch loaf pan. If you use a glass pan rather than a metal non-stick pan, you'll want to reduce your heat by 25 degrees so that the bottom doesn't burn.
Be sure to line the pan with parchment paper to allow the cake to release easily. Allow the cake to cool completely on a wire rack before adding any additional icing or toppings.
Store the cake at room temperature, wrapped in saran wrap, and then wrapped in aluminum foil to retain moisture and keep it from drying out. Or place slices in an airtight container. It will keep for 3-5 days at room temperature, 7 days in the fridge, or 2-3 months in the freezer.