Vegan Gluten free Christmas Cake - Fruit Cake
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
10
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Calories
231 kcal
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Course
Dessert
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Cuisine
Vegan, gluten-free
Vegan Gluten free Christmas Cake - Fruit Cake
Description
The Vegan Gluten-Free Christmas Cake is made by soaking a mix of dried fruits, nuts, and chia seeds in orange juice, optionally combined with rum, brandy, or whiskey, which infuses the batter with moisture and flavor while helping to thicken the mixture. This is then combined with gluten-free flours including white rice flour, almond flour, and potato starch, along with baking powder and warm pumpkin pie spice for a festive spice profile. The batter is baked into a dense loaf, providing a moist texture due to the soaked fruit and chia seed gelatinization.
Flavor-wise, the cake combines the natural sweetness and tang from dried fruits like candied orange peel, dates, and cherries alongside the richness of nuts and spices. The addition of optional citric acid contributes a light airiness to the crumb, but it can be omitted with substitutions noted in the recipe. The cake is traditionally cooled completely before slicing to allow flavors and texture to develop fully.
It is intended as a holiday treat and can be stored at room temperature, refrigerated, or frozen for extended preservation. For added festivity, a glaze made from warmed fruit preserves and liquor or sugar and vegan butter can be applied. The recipe's flexibility allows for substitutions in flour and liquid ingredients to accommodate dietary preferences.
Ingredients
- 1 cup orange juice upto half cup of rum, brandy, whiskey or a mix, or a combination with liquor
- 1.25 to 1.5 cups dried fruit I use pecans, cashews, walnuts, roasted sunflower seeds, candied ginger, currants, chopped dates, candied orange peel, cherries/apricots etc
- 1.25 to 1.5 cups nut I use pecans, cashews, walnuts, roasted sunflower seeds, candied ginger, currants, chopped dates, candied orange peel, cherries/apricots etc
- 1 tbsp chia seeds (not optional as they help thicken the leftover orange juice. You an use 1.5 tbsp flax seed meal as a sub)
- 1/4 to 1/3 cup light brown sugar
- 2 tbsp neutral cooking oil I use organic safflower, generic cooking oil
- 1/2 tsp vanilla extract
- 1/2 cup white rice flour
- 3/4 cup almond flour
- 1/4 cup potato starch
- 1.5 tsp baking powder
- 1/2 tsp citric acid , optional **
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
Instructions
- Add juice, dried fruit, nuts, seeds, and chia seeds to a bowl and mix. Let sit refrigerated for a few hours to overnight.
- Preheat the oven to 350 degrees F (180 C). Line a loaf pan with parchment or grease it.
- Take the juice bowl out from the fridge. Add sugar, oil and vanilla to the bowl and mix in until sugar is combined. In another bowl, add the dry ingredients and whisk. (You can omit the citric acid from the dry. I like the air it adds to gluten-free baked goods. See my glutenfree cinnamon roll bread post for details about the use of citric acid)
- Combine the dry and wet and mix to make a batter. Drop in parchment lined pan.
- Bake at 350 degrees F for 45 minutes. Check with a toothpick from the center of the cake. it should come out almost clean. Bake longer if needed.
- Cool for 10 minutes, then remove from the pan. Cool completely before slicing (cool lightly covered by a towel). Store on the counter covered for upto 2 days, refrigerate for upto 10, freeze for upto 2 months. If using liquor, you can store the cake on the counter and refrigerator for longer.
Notes
- Soak dried fruits and nuts in orange juice or a combination with rum, brandy, or whiskey overnight for best flavor and moisture.
- If omitting citric acid, substitute with club soda and adjust orange juice quantities as noted for texture.
- For additional lightness, fold whipped aquafaba into the batter before baking.
- Use parchment paper to line the loaf pan to prevent sticking and ease removal.
- Store the cake covered at room temperature up to two days, refrigerate up to ten days, or freeze for longer storage.
- Optional glazes include fruit preserves mixed with liquor or a sugar and vegan butter syrup warmed until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 63mg | 3% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 77mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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