• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Subscribe
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Holiday Specials » Vegan Fruit Cake

    Vegan Fruit Cake Recipe

    Published: Dec 15, 2020 · Modified: Dec 17, 2023 by Pavani · 15 Comments

    409 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Jump to Video
    Loaf of vegan fruit cake on a wooden cake stand.

    Vegan Fruit Cake is the perfect baked treat to make for Christmas. This is a flavorful recipe that is packed with dried fruit and nuts, yet it is light and delicious. The addition of warm spices like cinnamon, cloves and nutmeg give a beautiful holiday cheer to the recipe.

    This eggless plum cake recipe is easy to put together and you don't need to wait for days soaking the dry fruit. So, even if you forgot to soak the fruit, you can still make this moist and scrumptious vegan Christmas cake.

    Vegan Fruit cake sprinkled with powdered sugar on a wooden stand

    Table of contents

    • About the recipe
    • Why I love this recipe
    • Ingredients
    • Instructions
    • Tips
    • You might also like
    • Recipe Card

    About the recipe

    Baking during the holidays is one of my favorite activity. Be it cookies, cakes or breads. In my baking experience, I have made many fruit cakes that were dense and not very appealing. From that experience, I can definitely say that this eggless plum cake recipe is one of the BEST.

    This vegan fruit cake is one of my family favorite. It is easy to put together. Recipe needs the dried fruit and nuts to be soaked in orange juice and/ or rum for at least 12 hours. So, it is OK if you forget to soak the fruit, you can still make this in time for Christmas.

    Loaf of plum cake sprinkled with powdered sugar on a wooden stand

    Marinating in the fruit juice or alcohol adds a beautiful holiday flavor to the cake. So, the longer you can marinate the better. Don't worry about the booze in the cake, it cooks off while baking.

    The result is a soft, fluffy, not too sweet and delicious plum cake that is packed with dried fruit and lots of amazing flavor.

    This is the perfect Christmas baked goodie to give out as edible gift to friends and family. Make this amazing vegan fruitcake and I am sure you will be making it again next year.

    Sliced eggless plum cake on a wooden stand

    Why I love this recipe

    • does not need the dry fruit to be soaked for days. But if you want to, you can soak them days or weeks or months in advance.
    • soft, fluffy and moist texture
    • flavorful with the addition of warm spices
    • easily customizable with the dried fruit and nuts you have handy
    • perfect edible gift for the holidays

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make eggless plum cake recipe:

    • Dried fruit and nuts - and lots of them. Recipe calls for 2½~3 cups total. So, feel free to use whatever you like or have in your pantry. Here are a few I love to use in my recipe:
      • dried cherries, cranberries, dates, berries, raisins (black or golden), apricots (chopped) etc.
      • almonds, walnuts, cashews, pistachios, pecans etc.
    • Orange juice or apple juice.
    • Alcohol, optional - run, brandy or sherry.
    • Dry ingredients - flour (all purpose & whole wheat*), baking powder, baking soda, salt, sugar*.
    • Spices - ground cinnamon, nutmeg and cloves
    • Wet ingredients - non-dairy milk*, apple cider vinegar*, vanilla extract, oil*,
    Ingredients needed - details in recipe card

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this delicious vegan plum cake recipe:

    Start by soaking the dry fruit and nuts in orange juice and/ or rum for at least 12 hours. Check the tips section on more details.

    When ready to bake, preheat the oven to 350°F. Grease 2 8½ x 4½-inch loaf pans or 3~4 mini loaf pans or 1 8-inch round pan. Lightly grease the pan with cooking spray.

    In a measuring jar, combine milk and vinegar and set aside for a few minutes to curdle. Next add baking soda and vanilla extract.

    In a medium size bowl, sift flours, baking powder, salt and all the spices. Mix until combined. Set aside.

    Side by side photos of wet and dry ingredients ready to be mixed.

    In a large bowl, combine brown sugar and oil. Using a whisk beat the mixture until very smooth, about 4~5 minutes.

    Add the orange zest and the milk mixture. Mix until well combined.

    Step by step photos showing the beating of oil, sugar, orange zest and wet ingredients.

    Add the dry ingredients into the bowl and mix until combined and no dry flour remains. Stir in the soaked dry fruit mixture along with any of the leftover marinade. Pour the batter into the prepared baking pan.

    Dry ingredients added to wet ingredients along with soaked fruit and batter poured into a loaf pan

    Bake for 35-50 minutes (check the Tips section for baking times for different baking pans) until a toothpick inserted into the center comes out clean.

    Remove the pan from the oven and set aside for 5 minutes before removing the cake onto a wire rack. Cool the cake completely before slicing.

    Hand sprinkling powdered sugar on eggless plum cake

    Tips

    • Use any combination of dried fruit and nuts. Make sure that the total amounts to 2½~3 cups. Here are a few fruit and nuts that I love using in my cake:
      • dried cherries, cranberries, dates, berries, raisins (black or golden), apricots (chopped), dried strawberries (the juicy dried ones, not freeze dried) etc.
      • almonds, walnuts, cashews, pistachios, pecans etc.
    • Minimum marinating time is 12 hours, but you can marinate them longer too. Here are few guidelines to help you:
      • If using only alcohol, then you can soak them for up to 3 months in advance.
      • But if are using making non-alcoholic and using just fruit juice, then marinate them for about 5~7 days in advance. Also make sure to refrigerate the container.
    • You can use rum (either white or spiced would work), brandy or sherry. The alcohol usually cooks off while baking, so don't worry about feeding it to kids. But you can completely avoid alcohol to make this is a no-alcohol fruit cake. In which case, use double (or 1 cup) of fruit juice.
    • On the other hand, if you want a boozy cake, then just use 1 cup of alcohol for soaking.
    • But to get the best flavor of both fruit and booze, use a 50:50 combination of fruit juice and alcohol.
    • Almond, oat and soy milk are great to use here.
    • White wine or red wine are good substitutes for apple cider vinegar.
    • If you are not vegan, substitute oil with melted butter. This adds more flavor, but the cake will dry up faster and will not keep well for too long.
    • I used both all purpose and whole wheat flour. But you can omit the whole wheat flour and make it entirely with APF.
    • Baking times vary with the size of the baking pan used:
      • (1) 8" round cake pan - 45~55 minutes
      • (1) 9" round cake pan - 35~45 minutes
      • (2) 8½ x 4½-inch loaf pan - 40~50 minutes
      • (3~4) mini loaf pans - 30~35 minutes
    • Baked cake can be stored in an airtight container for up to 1 week. It can be frozen for up to 2 months. Make sure to wrap it tightly with plastic wrap.

    You might also like

    Here are a few more delicious sweet treats that you might like to try:

    • Instant Pot Steamed Date Pudding (Eggless Recipe)
    • Blue plate with a stack of chocolate cookies
      How to make easy Chocolate Crinkle Cookies | Video Recipe
    • 2 glasses and a carafe with Eggnog
      How to make Vegan Eggnog Recipe using Almond Milk
    • Top view of a grey plate with tutti frutti cookies.
      Tutti Frutti Cookies Recipe

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Vegan Fruit Cake

    Vegan Christmas Fruit Cake

    Vegan Fruit Cake is the perfect baked treat to make for Christmas. It is packed with dried fruit and nuts, still light and delicious.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 minutes mins
    Cook Time: 50 minutes mins
    Soaking Time:: 12 hours hrs
    Total Time: 13 hours hrs 20 minutes mins
    Course: Dessert
    Cuisine: Indian
    Servings: 16 Servings

    Ingredients

    • 2½~3 cups Dry Fruit Nuts*
    • ½ cup Orange or Apple juice
    • ½ cup Rum, brandy or sherry
    • 1 cup Almond Milk (or other non-dairy milk)
    • 2 tablespoons Apple cider Vinegar
    • 1 teaspoon Baking Soda
    • 1 teaspoon Vanilla Extract
    • 1 tablespoon Orange zest
    • 2¼ cups All purpose flour
    • ½ teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 teaspoon Ground Cinnamon
    • ¼ teaspoon Ground cloves
    • ¼ teaspoon Ground Nutmeg
    • ⅔ cup Oil*
    • 1¼ cups Light brown Sugar*
    Get Recipe Ingredients

    Instructions

    • Start by soaking the dry fruit and nuts in orange juice and/ or rum for at least 12 hours. Check the tips section on more details.
      2½~3 cups Dry Fruit Nuts*, ½ cup Orange or Apple juice, ½ cup Rum, brandy or sherry
    • When ready to bake, preheat the oven to 350°F. Grease 2 8½ x 4½-inch loaf pans or 3~4 mini loaf pans or 1 8-inch round pan. Lightly grease the pan with cooking spray and line the bottom with a parchment. Lightly grease the parchment as well.
    • In a measuring jar, combine milk and vinegar and set aside for a few minutes to curdle. Stir in baking soda, vanilla extract and orange zest. The mixture will bubble a little. Set aside while you prepare other ingredients.
      1 cup Almond Milk (or other non-dairy milk), 2 tablespoons Apple cider Vinegar, 1 teaspoon Baking Soda, 1 teaspoon Vanilla Extract, 1 tablespoon Orange zest
    • In a medium size bowl, sift flours, baking powder, salt and all the spices. Mix until combined. Set aside.
      2¼ cups All purpose flour, ½ teaspoon Baking Powder, ½ teaspoon Salt, 1 teaspoon Ground Cinnamon, ¼ teaspoon Ground cloves, ¼ teaspoon Ground Nutmeg
    • In a large bowl, combine oil and brown sugar. Using a whisk beat the mixture until very smooth, about 4~5 minutes.
      ⅔ cup Oil*, 1¼ cups Light brown Sugar*
    • Add the dry ingredients into the bowl and mix until combined and no dry flour remains. Stir in the soaked dry fruit mixture along with any of the leftover marinade. Pour the batter into the prepared baking pan.
    • Bake for 35-50 minutes (check the Tips section for baking times for different baking pans) until a toothpick inserted into the center comes out clean.
    • Remove the pan from the oven and set aside for 5 minutes before removing the cake onto a wire rack. Cool the cake completely before slicing.

    Video

    Notes

    • Use any combination of dried fruit and nuts. Make sure that the total amounts to 2½~3 cups. Here are a few fruit and nuts that I love using in my cake:
      • dried cherries, cranberries, dates, berries, raisins (black or golden), apricots (chopped), dried strawberries (the juicy dried ones, not freeze dried) etc. etc.
      • almonds, walnuts, cashews, pistachios, pecans etc.
    • Minimum marinating time is 12 hours, but you can marinate them longer too. Here are few guidelines to help you:
      • If using only alcohol, then you can soak them for up to 3 months in advance.
      • But if are using making non-alcoholic and using just fruit juice, then marinate them for about 5~7 days in advance. Also make sure to refrigerate the container.
    • You can use rum (either white or spiced would work), brandy or sherry. The alcohol usually cooks off while baking, so don't worry about feeding it to kids. But you can completely avoid alcohol to make this is a no-alcohol fruit cake. In which case, use double (or 1 cup) of fruit juice.
    • On the other hand, if you want a boozy cake, then just use 1 cup of alcohol for soaking.
    • But to get the best flavor of both fruit and booze, use a 50:50 combination of fruit juice and alcohol.
    • Almond, oat and soy milk are great to use here.
    • White wine or red wine are good substitutes for apple cider vinegar.
    • If you are not vegan, substitute oil with melted butter. This adds more flavor, but the cake will dry up faster and will not keep well for too long.
    • I used both all purpose and whole wheat flour. But you can omit the whole wheat flour and make it entirely with APF.
    • Baking times vary with the size of the baking pan used:
      • (1) 8" round cake pan - 45~55 minutes
      • (1) 9" round cake pan - 35~45 minutes
      • (2) 8½ x 4½-inch loaf pan - 40~50 minutes
      • (3~4) mini loaf pans - 30~35 minutes
    • Baked cake can be stored in an airtight container for up to 1 week. It can be frozen for up to 2 months. Make sure to wrap it tightly with plastic wrap.

    Nutrition

    Serving: 1Slice | Calories: 286kcal | Carbohydrates: 49g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 181mg | Potassium: 56mg | Fiber: 2g | Sugar: 33g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Holiday Specials

    • Green plate with brown lentil salad.
      Lentil Salad with Cranberries
    • Namoura squares on a grey plate
      Lebanese Namoura Cake Recipe
    • White plate with ritz crackers topped vegetable dip
      Veg Canapes Recipe | Video
    • White plate with a slice of lasagna and naan
      Vegetarian Indian Lasagna Recipe with Paneer | Video
    409 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Srivalli

      December 25, 2013 at 6:07 am

      That's one awesome cake Pavani...so beautifully it has turned out..it's nice reading about your Christmas eve celebrations as well..

      Reply
    2. Sayantani

      December 25, 2013 at 3:32 pm

      wow the vegan fruit cake looks really delish. such moist texture.

      Reply
    3. Nalini's Kitchen

      December 26, 2013 at 3:28 am

      Super moist cake,loved the vegan version...

      Reply
    4. Veena Theagarajan

      December 26, 2013 at 7:20 am

      looks so yum and soft...

      Reply
    5. Hari Chandana P

      December 27, 2013 at 1:21 pm

      Perfectly baked cake.. looks stunning!!

      Reply
    6. Global Tastes & Travels Inc.

      December 28, 2013 at 4:18 pm

      looks so soft and moist - would have loved to wake up Christmas morning to that!

      Reply
    7. Global Tastes & Travels Inc.

      December 28, 2013 at 4:18 pm

      looks so soft and moist - would have loved to wake up Christmas morning to that!

      Reply
    8. Usha Rao

      December 31, 2013 at 1:29 am

      Perfectly baked plum cake! Bookmarking the recipe

      Reply
    9. Sandhya Ramakrishnan

      January 03, 2014 at 3:07 am

      Lovely cake! perfect as a gift.

      Reply
    10. Archana Potdar

      January 06, 2014 at 2:46 pm

      Perfect cake. Love it. Can I beg for a slice of it.

      Reply
    11. manu

      December 18, 2016 at 9:42 am

      can i replace all purpose flour and use only whole wheat flour?

      Reply
      • cookshideout

        December 18, 2016 at 9:32 pm

        Hi Manu, using all wholewheat flour might yield slightly dense loaf than what you see in the photos. You can definitely try -- I'm sure it will still taste great with all the dry fruit and nuts. Merry Christmas.

        Reply
    12. kp

      October 03, 2017 at 4:03 pm

      Hi,
      Thanks for the recipe and would definitely want to try this recipe. but have couple of questions before i try:

      1) can i combine orange juice and rum in one container and soak the fruits and nuts?
      2) can we substitute soy milk with unsweetened almond milk or regular milk?
      3) Can i replace All Purpose Flour and whole wheat flour with complete Almond flour? if yes, does it need changes in measurements for other ingredients?
      4) same measurement of butter can be used? Adding butter ads more flavor than oil right? specific reason for oil to be used?

      Thanks.

      Reply
      • cookshideout

        October 05, 2017 at 5:23 pm

        Hi KP,
        1) Yes, you can combine orange juice and rum in one container and soak the fruits and nuts.
        2) Sure, you can substitute soy milk with any dairy or non-dairy milk.
        3) Using 100% almond flour probably wouldn't work with the recipe as written. I have not tried it, so I cannot comment on that. But you can definitely replace up to 1/2 cup of All purpose flour with almond flour.
        4) I was trying to make it vegan by using oil, but you can definitely use butter. It definitely add more flavor.
        Hope these help. Happy Baking.

        Reply
    13. RM

      December 25, 2019 at 6:17 am

      hey there,
      i guess u missed out the oil in ingredients list. can u let me know the amount of oil used?

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Easy Tamarind Rice | Chintapandu Pulihora
    • Carrot sooji halwa
      Easy to make Carrot Sooji Halwa Recipe
    • Copper plate with Vadai.
      Instant Vada Recipe | With Urad dal flour
    • bamboo plate with a stack of purnam boorelu
      Poornam Boorelu Recipe | Video

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    409 shares