Festive Plant-Based Fruitcake
A festive, plant-based fruitcake that is full of fruits and nuts and uses date sugar, aquafaba and applesauce to replace refined sugar, eggs and oil, respectively.
- Prep Time: 120 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6-8 1x
- 1 1/2 cup fruit and nuts, dried, chopped
- 1 cup fruit juice
- 1 3/4 cups flour, whole wheat or gluten-free
- 3/4 cup date sugar
- 2 tsp baking powder
- 1/4 tsp cinnamon, ground
- 1/4 tsp nutmeg, ground
- 1/2 cup Homemade Nut Milk or store-bought plant-based milk
- 1/3 to 1/2 cup applesauce, unsweetened
- 2 tbsp aquafaba
- 2 tbsp molasses
- 1 tbsp apple cider vinegar
- Soak dried fruits and nuts in 1 cup of fruit juice for at least 2 hours (or overnight).
- Preheat oven to 375°F.
- In large mixing bowl, combine flour, date sugar, baking powder, cinnamon, and nutmeg, then stir.
- In a second mixing bowl, combine nut milk, applesauce, aquafaba, molasses, and apple cider vinegar. Add soaked dried fruit and nuts.
- Add wet ingredients to the bowl of dry ingredients and stir to combine.
- Pour batter into a 9-inch cake pan and bake for 40 minutes.
- Lower temperature to 350°F and bake for another 10-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely then slice and serve.