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Easy Vegan Fruit Cake Recipe

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A plant-based fruit cake topped with whole pecans and almonds sits on a plate, one slice missing. A jug of sauce, greenery, and an Aussie check cloth are nearby.
A slice of vegan fruit cake on a patterned plate topped with plant-based sauce, holiday decor and a checked tea towel nearby—an easy vegan dessert for the Aussie festive season.

This easy vegan fruit cake is perfect for the festive season or anytime you’re craving a little dose of holiday nostalgia, really. Packed with dried fruit and warming spices, it’s simple to make and great for sharing.

You will need

Serves 8-10

  • 800g dried fruit, chopped into small pieces (see note)
  • 1 1/4 cups (280g) unsweetened apple juice or orange juice
  • 3/4 cup (170g) vegan butter, softened
  • 1 cup (200g) dark brown sugar
  • 1/4 cup (55g) dairy-free milk, room temperature
  • Zest of 2 oranges or lemons
  • 2 1/2 cups (315g) plain flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt

To decorate (optional):

  • 1/4 cup orange marmalade or jam of choice
  • 1 tablespoon hot water
  • 1 cup nuts of choice (we used almonds and pecans)

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Directions

25 mins to prep

2 hours to cook

  1. Step 1

    Add the dried fruit to a large saucepan. If you’re using any large pieces of fruit like dates, chop them into smaller pieces. Pour the fruit juice on top and place the saucepan over medium heat.

  2. Step 2

    Bring the fruit mixture to a gentle simmer for 3 minutes then remove from the heat. Let the mixture cool completely.

  3. Step 3

    Preheat oven to 140°C (fan) or 160°C (conventional). Grease and line a 20cm round cake tin (at least 7cm tall) with baking paper. Or you can use a shorter 23cm cake tin and bake the cake for less time.

  4. Step 4

    Add the butter and sugar to a large bowl. Use a hand mixer to beat until light and fluffy. Add the milk and orange/lemon zest and beat until just combined.

  5. Step 5

    Add the flour, baking powder, bicarbonate of soda, spices and salt and mix until just combined. Add the dried fruit and any remaining fruit juice and fold until combined. The batter should be thick. Scoop the cake batter into your cake tin and smooth the top.

  6. Step 6

    Bake the cake for around 1 hour 45 minutes to 2 hours. If the cake is browning too quickly on top and not cooked in the middle, tent the tin with aluminium foil. The cake is ready when you can insert a toothpick into the centre and it comes out clean.

  7. Step 7

    Place the tin on a wire rack and let the cake cool completely.

  8. Step 8

    In a small bowl, mix the orange marmalade with hot water until combined. Add the nuts and toss until the nuts are coated. Spoon the nut mixture and any remaining syrup on top of the cake. Set aside at room temperature until ready to serve.

Variation

We used a mixture of raisins, chopped dates, dried apricots and dried figs. You can also add some mixed peel, glace cherries, tart cherries, prunes and even a small portion of peaches, pears or apples.

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