Description
This Vegan Fruit Cake combines rich cocoa flavor with a delightful mix of dried fruits and crunchy walnuts, all while being gluten-free and naturally sweetened with coconut sugar and maple syrup. Perfectly moist and tender, it’s an ideal treat for those seeking a healthy, allergen-friendly dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Mix-ins
- 1 cup mixed dried fruits
- 1/2 cup walnuts, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, gluten-free all-purpose flour, coconut sugar, cocoa powder, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In another bowl, stir together the almond milk, maple syrup, vegetable oil, and vanilla extract until combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl, mixing gently until the batter is smooth and well incorporated.
- Add Mix-ins: Fold in the mixed dried fruits and chopped walnuts evenly into the batter to ensure every slice has delightful texture and flavor.
- Prepare Pan and Bake: Pour the batter into a greased cake pan, spreading it out evenly. Place the pan in the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use a toothpick test to check doneness—the cake is done when a toothpick inserted in the center comes out clean.
- Feel free to substitute walnuts with other nuts like pecans or almonds for a different crunch.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Ensure your gluten-free flour blend contains xanthan gum or add 1/2 tsp if needed to improve texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
