Vegan Fruit Cake
Try some of our vegan fruit cake this Christmas!
½ kg mixed fruit (I use dates, candied papaya, prunes, sultanas, raisins, dried apples and cranberries)
½ cup olive oil
½ cup coconut sugar (this has a low GI of 35 only)
Pinch of salt
½ cup water
½ cup fresh orange juice
Zest of 2 oranges
2 tbsp organic molasses
2 cups spelt flour
1 tsp soda bicarbonate
1 tsp baking powder
2 tbsp flaxseed powder mixed with 6 tbsps water
¾ cup chopped mixed nuts (almonds, walnuts, cashews, pepitas)
¾ tsp ground cinnamon
¾ tsp grated nutmeg
½ tsp ground cloves
½ tsp ground allspice
In a pan, add mixed chopped fruit, oil, coconut sugar, molasses, salt, water and orange juice. Bring the mixture to the boil and set aside to cool completely.
Preheat oven to 140 degrees.
Grease and line the base and side of a 22cm spring form cake tin with baking paper, making sure the lining is a few inches taller than the pan.
In a large bowl, sift spelt flour with soda bicarb and baking powder. Add the cooled fruit mixture to the flour, followed by the nuts, zest and spices. Mix well with a long handled spoon. If the mixture is too thick, add some orange juice.
Spoon into prepared tin and smooth the surface with the back of a spoon.
Cut a thick brown paper bag to size and pop the cake tin inside. If required, tie the paper bag around the outside of the tin. Fold a sheet of baking parchment into a double square and cut a small hole in the centre. Cover the top of the cake with this paper, with a hole in the centre.
Bake the cake on the lower shelf of the oven, look at the table above for baking times, and don’t open the door to peek at it until at least 3 hours have passed. Check for doneness with a skewer and bake a little longer if required.
When done, remove from oven and leave cake pan to cool completely, then turn out and peel off baking paper.
When the cake is cold, wrap it well in double greaseproof paper and store in an airtight tin.
This will keep fresh for a few days in the fridge.
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