Vegan Fruit Cake [Fruit Loaf]
User Reviews
5
Vegan Fruit Cake [Fruit Loaf]
Description
The Vegan Fruit Cake uses mashed ripe bananas and unsweetened applesauce to provide moisture and natural sweetness, complemented by vegan butter for richness. The dry mix includes all-purpose flour, leavening agents, cinnamon, nutmeg, and salt to develop flavor and structure. Dried fruit pieces—cranberries, raisins, and apricots—add bursts of textured sweetness and color throughout the loaf.
The batter is mixed gently to avoid developing gluten excessively, which keeps the crumb tender rather than tough or dry. Baking at 350°F for about 50 minutes ensures the loaf cooks through, with doneness checked by a clean fork insertion. Cooling on a rack allows the loaf to set and makes slicing easier.
Measuring flour by fluffing and spooning rather than scooping helps prevent density. Chopping larger dried fruit avoids sinking to the bottom during baking, promoting even distribution. Fresh leavening agents are advised for proper rise and texture.
Ingredients
- ½ cup vegan butter
- ½ cup granulated sugar at room temperature
- 1 cup applesauce unsweetened
- 3 banana peeled, mashed, ripe
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg ground
- ½ teaspoon salt
- 1 cup dried cranberries
- 1 cup golden raisins
- 1 cup apricots dried
Instructions
- Preheat the oven to 350 degrees F (170 degrees C), and line a loaf pan with parchment paper.
- In a large bowl, using an electric mixer, whisk the vegan butter and sugar until light and fluffy. Add the applesauce and bananas. Mix for 1 minute.
- In a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry fruit and mix well.
- Add the flour and fruit mixture to the bowl with the wet ingredients. Mix until fully incorporated.
- Pour the batter into the prepared loaf pan and bake for 50 minutes. Check doneness by inserting a fork into the center of the loaf, if it comes out clean, it’s finished. If it comes out with wet batter, continue to bake in 5 minute increments.
- Once fully baked, remove from the oven and place the loaf pan on a cooling rack. Allow it to cool for 10 minutes. Remove the loaf from the pan and allow it to continue to cool on the cooling rack.
Notes
- Measure flour by spooning and leveling to avoid a dense loaf.
- Chop large dried fruit to prevent sinking during baking.
- Mix batter just until combined; overmixing can cause dryness or density.
- Test leavening agents for freshness by mixing with vinegar or water to check for bubbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 2g | 100% |
| Sodium | 287mg | 12% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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