Vegan Fruitcake

Vegan Fruitcake

First, I have to fess up. We didn’t use the Vegan Italian Sausage recipe from my last post when I made stuffing for Thanksgiving. Why? Because my dear husband did the grocery shopping before Thanksgiving, and he came back with STORE-BOUGHT SAUSAGE!! Was it low in fat? No! Was it low in salt? No! But I used it because he wanted me to. He said he  liked my sausage, but he just wanted to splurge.

I would prefer Chris to be 100% committed to eating oil-free, and he knows this. I try not to look disappointed by his choices because I know he feels pressured by my reaction.  I try to be non-judgmental, and I try not to worry.

Not that I don’t splurge occasionally. I do make desserts. During the rest of the year, I don’t make desserts very often, but we have desserts around during the holidays.

I have been making fruitcakes for Chris since I made one as his groom’s cake.

I stopped using candied fruit and began using dried fruit years ago. Have you ever eaten the candied fruit mixture available in stores this time of year? I did once, and it was horrible – bitter, yet overly sweet and exceedingly sticky. I threw it away and bought dried fruit instead. Now, I also make sure that the dried fruit I buy doesn’t contain anything other than whole fruit.

However, I still soak the fruit and baked cakes in alcohol. If you don’t consume alcohol, use fruit juice instead – I wrote the recipe directions so you could use either. This is what the soaked fruit looks like:

Dried fruit in alcohol
Soaked Dried Fruit

I chose a combination of dates, raisins, prunes, mangos, apricots and cherries, but use whatever you like or have on hand. Cranberries would be really pretty and festive.

Making the cake batter is easy. Purée all the wet ingredients in a blender. Mix the dry ingredients in a large bowl, and then combine the two. Since the cake is packed with fruit, it doesn’t rise much, so smooth over the top of the cakes before baking:

fruitcake batter in pan
Fruitcakes Ready for Baking

After baking, allow to cool in the pan for twenty minutes:

fruitcake cooked in pan
Baked Fruitcakes

Then cool on a rack until the cakes are at room temperature inside and out:

fruitcake coolingUsing a basting or pastry brush, coat the top, sides, and bottom of the cakes with your choice of whiskey, bourbon, rum, brandy, port, sherry, liqueur, or fruit juice. Then wrap in cheesecloth and place in a tin or other container with a lid or cover with plastic wrap. If you use fruit juice, store in the refrigerator. If you use alcohol, it can sit out at room temperature.

Every week or so for several weeks, unwrap the cakes and brush with more alcohol or fruit juice. Store as before. Enjoy after about 3 or 4 weeks or store in the refrigerator.

Supposedly one can safely store a fruit cake for years, but I can’t vouch for that personally. Like the stuffing made with STORE-BOUGHT SAUSAGE, fruitcake never lasts in our household.

As always, thanks for reading, everyone.

Hugs of kindness,


Vegan Fruitcake

  • Servings: 30
  • Difficulty: easy
  • Print


  • 1½ cups chopped, pitted dates
  • ¾ cup raisins
  • ¾ cup chopped dried figs
  • ¾ cup dried apricots
  • ¾ cup chopped dried cherries
  • ¾ cup chopped dried mangos
  • ¾ cup chopped prunes
  • ¾ cup whiskey, bourbon, brandy, rum, sherry, orange-flavored liqueur (or any booze) or fruit juice that’s naturally sweet, plus more to brush on weekly
  • 2¼ cups unsweetened soy or other non-dairy milk
  • 1/3 cup packed, pitted dates
  • 3 tablespoons white vinegar
  • 1 tablespoon vanilla
  • 4½ cups whole wheat pastry flour, stirred to fluff up a bit before measuring
  • 2½ teaspoons ground cinnamon
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground allspice
  • ½ teaspoon ground cloves


  1. Mix all the dried fruit with ½ cup booze or fruit juice in a large bowl. Let sit for at least 30 minutes. If you have the time, cover with a damp towel or plastic wrap and allow to sit overnight (on the counter if you use alcohol, but in the fridge if you use juice).
  2. Put enough water into an 8″ or 9″ round cake pan to fill it about 2/3 full. Preheat your oven to 300°F, and place the pan into the oven. There should be plenty of water in the pan to avoid replenishing the water as the cakes bake. The steam from the pan will help keep the cakes moist. (The lower baking temperature allows the dense cakes to cook thoroughly before the tops get too brown.)
  3. Lightly spray 2 loaf pans with oil spray. Wipe out any excess. (You can also use 6 pans that hold 1 2/3 cups of batter each if you would like to make smaller loaves. In this case, bake for 75 minutes.)
  4. Place the soy milk, dates, vinegar and vanilla into a blender and blend until just bits of dates remain, about 30 seconds in a Vitamix®.
  5. Place the remaining ingredients into a large bowl and stir to mix well.
  6. Pour the contents of the blender into the bowl with the dry ingredients. Use a spatula to add most of what’s in your blender.
  7. Stir until combined, but don’t mix beyond this point. The batter will be stiff.
  8. Fold in the dried fruit mixture (if there’s any soaking liquid left, add that too).
  9. Divide the batter between the two pans. Smooth the top with a knife or spatula – the batter won’t flow or rise very much, so if you leave lumps in the top, they will still be there after baking.
  10. Place the loaves into your oven and bake for 1 hour, 40 minutes (test first at 90 minutes) or until the cakes have pulled away from the sides of the pan and a toothpick inserted in the center of the cakes comes out clean.
  11. Remove the pans from the oven and place on cooling racks for 20 minutes.
  12. Gently turn the pans over to remove the fruitcakes. Allow the cakes to cool completely on the racks.
  13. Brush about 2 tablespoons booze or fruit juice onto the outside surfaces of each loaf. Wrap in cheesecloth and then place in an airtight container or plastic bag.
  14. If you have used alcohol, store room temperature for about a month. Unwrap each week or so and brush on more booze. After a month, store in the refrigerator. If you have soaked with fruit juice, store in the refrigerator.
  15. Enjoy in 3 or 4 weeks or store for later.

Nutrition information per serving (when slicing each loaf into 15 pieces): 200 calories, 1 grams fat, 0 grams saturated fat, 104 mg sodium, 204 mg potassium, 46 grams carbohydrates, 5 grams fiber, 20 grams sugars, 4 grams protein, 8% Vitamin A, 4% Vitamin C, 6% calcium, 8% iron.

2 thoughts on “Vegan Fruitcake

  1. Philippa,
    I must say you are a very special person, I really loved reading the part where you used your husband’s store bought sausage, even though you knew it was not good for health. It just goes to show how kind you are.
    Your children and spouse are very fortunate.
    Merry Christmas to you and all your family members near and far and also a very happy and prosperous New Year.
    Thank you so much for your recipe. 🙂


  2. Ranu,
    I am so sorry your comment got buried in my email. Thank you for your kind comment.
    We had a lovely Christmas, thank you. Our family was home, and we have happy memories of the long weekend.
    I hope you too enjoyed the holidays with loved ones.
    Best wishes!


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