Vegan Christmas Fruitcake Loaf

The Vegan Christmas Fruitcake Loaf is a delicious and tasty meal. We made this loaf with mixed dried fruits, nuts, orange juice and zest, flour, baking powder, spices, applesauce, oil, milk, vanilla extract, lemon juice, and apricot jam. This recipe contains 4 grams of protein and 285 calories per serving. It takes 1 hour and twenty minutes to prepare this dessert. Store this Vegan Christmas Fruitcake Loaf for seven days in the refrigerator. You may pair it with Christmas pudding, cinnamon toast, ginger tea, fruit salad, vegan scones, apple muffins, chocolate bark, cinnamon rolls, or cranberry jam. The instructions given to make this loaf are very simple and clear.

STATS:

• Total time: 1 hour 20 minutes
• Calories: 285 kcal
• Serving size: 1 slice
• Cooking time: 60 minutes
• Cuisine: British
• Preparation time: 20 minutes
• Course: Dessert
• Diet: Vegan
• Serving: 10 slices

EQUIPMENT:

• Large mixing bowl
• Rubber spatula
• Small saucepan
• 9 x 5-inch loaf pan
• Medium mixing bowl
• Whisk
• Baking paper
• Cooling rack
• Toothpick
• Knife
• Measuring cups and spoons

INGREDIENTS:

FRUIT MIXTURE:

• Half cup raisins
• 1 cup mixed dried fruit
• 1/3 cup dried cranberries
• One tsp orange zest
• 1/3 cup chopped dried apricots
• Half cup orange juice

CAKE:

• Half tsp ground ginger
• 1 3/4 cups all-purpose flour
• Quarter tsp  ground cloves
• 1 tsp baking powder
• 1 tsp ground cinnamon
• Quarter tsp ground nutmeg
• 1 tsp vanilla extract
• Half cup light brown sugar
• Half tsp baking soda
• 1 tbsp lemon juice
• 1/3 cup unsweetened applesauce
• Half cup chopped walnuts
• 1/3 cup neutral-flavored vegetable oil
• Half tsp salt
• 3/4 cup unsweetened vegan milk

TOPPING:

• 2 tbsp apricot jam
• 1 tbsp warm water

INGREDIENT NOTES:

MIXED DRIED FRUIT:

• It gives classic Christmas fruitcake character to the loaf. They give a natural sweet taste and fruity taste to the cake. You may use chopped dates as per your preference.

RAISINS:

• They add a sweet taste and chewy texture to the dessert. We soak them before including them to keep them from getting hard while baking. You may use currants as an alternative.

ALL-PURPOSE FLOUR:

• It gives the main structure to the loaf and makes the cake soft. You may use a gluten-free baking flour blend as another option.

APPLESAUCE:

• Applesauce binds the batter and gives moisture to the recipe. We use this instead of eggs to make a traditional fruitcake loaf. You may use mashed ripe banana as a substitute.

LEMON JUICE:

• This juice gives acidity to work well with baking soda for rising the cake. Lemon juice gives brightness to the recipe as well. You may use apple cider vinegar as another idea.

INSTRUCTIONS:

1. First, put the mixed dried fruit, raisins, cranberries, orange juice, dried apricots, and orange zest in the saucepan.
2. Warm the ingredients for 5 minutes on a low flame, then leave it for 15 minutes.
3. Cover the pan with baking paper and warm the oven to 350°F.
4. In a large container, mix ginger, nutmeg, cinnamon, baking powder, flour, cloves, salt, and baking soda.
5. Whisk vegan milk, vanilla extract, brown sugar, vegetable oil, lemon juice, applesauce in a different vessel.
6. Pour the wet mixture into the dry ingredients and fold everything together.
7. Fold the softened dried fruit mixture and remaining liquid into the batter nicely.
8. Include the batter in the pan then bake for 60 minutes after smoothing the top.
9. Cool the loaf pan for 15 minutes, then mix apricot jam with warm water.
10. Brush the mixture on the cooled loaf, then slice and serve the loaf cake.

SERVING SUGGESTIONS:

BREAKFAST:

• Vegan Christmas Fruitcake Loaf
• Vegan Cinnamon Toast
• Fresh Fruit Salad
• Vegan Gingerbread Pancakes

DESSERT:

• Christmas Pudding
• Gingerbread Cookies
• Chocolate Truffles
• Mince Pies

AFTERNOON TEA:

• Earl Grey Tea
• Ginger Tea
• Scones
• Lemon Cookies

BRUNCH:

• Vegan Cinnamon Rolls
• Vegan Apple Muffins
• Roasted Breakfast Potatoes
• Fresh Berry Salad

HOLIDAY:

• Vegan Christmas Fruitcake Loaf
• Chocolate Bark
• Gingerbread Cookies
• Homemade Cranberry Jam

TIPS:

• Soak the dried fruit to keep it soft and avoid dryness while baking.
• Avoid mixing the batter too much so the cake does not become dense.
• Cool the cake to make it firm and slice neatly.
• You should not bake the loaf too long; check it around 50 minutes for better results.

STORAGE INFORMATION:

FRIDGE:

• Put the fruitcake in the closed box and store for seven days.

FREEZER:

• Wrap the loaf and store for three months in the freezer.

FAQs:

Can I exclude nuts from this fruitcake?

• Yes, you may skip walnuts from this recipe to get the nut-free version.

Are other dried fruits good to include?

• Yes, you may change the dried fruits as per your preference, although the taste will change slightly.

Why do we soak the dried fruits?

• You may soak the dried fruits to make them soft and keep them moist while baking.

Does this recipe contain gluten?

• No, if you use gluten-free all-purpose flour instead of all-purpose flour.

Can I make this loaf earlier?

• Yes, you may prepare this loaf early and refrigerate for better results.

NUTRITIONAL INFORMATION:

Calories: 285 kcal

Net carbs: 42 g

Iron: 2.1 mg

Total carbs: 47 g

Vitamin A: 420 IU

Fiber: 5 g

Calcium: 55 mg

Protein: 4 g

Sodium: 190 mg

Potassium: 250 mg