I love how my moist Vegan Fruit Cake brings the holiday spirit to life in my family! It’s a quick, modern twist on a classic dessert, completely egg and dairy-free, and even easy to make gluten-free. Perfect for sharing with loved ones.
cup dried fruit, 300 grams - I used raisins, currants, dried cherries, dried cranberries, dried blueberries, dried apples. Feel free to add in nuts if you like (almonds, walnuts, pecans all work!)
0 Preheat the oven to 325ºF or 160ºC and line the loaf pan with parchment paper.
1 In a large mixing bowl add milk, oil, sugar, chia eggs (chia seeds + water) and mix until smooth and combined.
2 Mix in flour, baking soda, baking powder, cinnamon. Mix until combined.
3 Gently fold in the dried fruit and (if you decide to add nuts - add them here - walnuts, almonds, pine nuts, pecans, etc. all work). Mix until just combined.
4 Pour into prepared loaf pan and bake for 80-90 minutes until the toothpick comes out clean and the loaf is golden brown on top. You might need to bake the loaf longer depending on your oven. For the best result try the fruit cake with a toothpick.
5 Let it cool down for 15-20 minutes in the loaf pan and then remove and let it cool down completely.
6 Slice and enjoy. Fruit cake can be stored in an airtight container at room temperature for up to 2 days.
