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–+ servings
Vegan Fruitcake recipe Chec cu fructe uscate

Vegan Fruitcake

A moist, spiced vegan fruitcake packed with dried fruit, nuts and seeds, steeped in orange and cranberry juice and finished with a simple citrus glaze. About an hour from bowl to oven-done, with no eggs and no dairy.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Choose Serving Size 8

Ingredients 

  • ½ cup walnuts chopped
  • ½ cup pistachios chopped
  • ½ cup pumpkin seeds
  • ½ cup cranberries dried
  • ½ cup golden raisins
  • ½ cup dates pitted and chopped
  • ½ cup pineapple dried, cubed
  • 3 Tbsp vegan butter melted; or regular butter, for the vegetarian version
  • ½ cup sugar
  • 2 Tbsp psyllium husks or 1 egg, for the vegetarian version
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ⅓ tsp nutmeg
  • ¾ cup orange juice freshly squeezed
  • ½ cup cranberry juice

For the glaze:

  • 4 Tbsp powdered sugar
  • 1 Tbsp orange juice

Instructions

  • Preheat the oven to 180°C (350°F).
  • Grease a bundt pan with a little vegan butter or oil. Set aside.
  • In a medium bowl, add the flour, baking powder, cinnamon, nutmeg and salt. Whisk together.
  • In a large bowl, add the orange juice, cranberry juice, cranberries, dates, raisins, pineapple, walnuts, pistachios, pumpkin seeds, vanilla extract, sugar, psyllium husks (or egg) and melted butter. Mix together.
  • Add the flour mixture to the fruit mixture and combine well.
  • Pour the batter into the prepared bundt pan and bake for about 45 minutes, until a skewer inserted into the centre comes out clean.
  • Let the cake cool completely.
  • Meanwhile, whisk together the powdered sugar and orange juice until smooth.
  • Once the cake has cooled, turn it out onto a plate and drizzle it with the glaze.

Notes

Best after resting a day: wrap the cooled cake and keep it in an airtight container at room temperature for up to 5 days. Use soft, pliable dried fruit (if yours is hard, soak it in the juice for 15 minutes first), and glaze only once the cake is completely cool so the icing sets instead of melting off.