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Festive Plant-Based Fruitcake

Festive Plant-Based Fruitcake header

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.

Print Recipe


  • 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


  1. Soak dried fruits and nuts in 1 cup of fruit juice for at least 2 hours (or overnight).
  2. Preheat oven to 375°F.
  3. In large mixing bowl, combine flour, date sugar, baking powder, cinnamon, and nutmeg, then stir.
  4. In a second mixing bowl, combine nut milk, applesauce, aquafaba, molasses, and apple cider vinegar. Add soaked dried fruit and nuts.
  5. Add wet ingredients to the bowl of dry ingredients and stir to combine.
  6. Pour batter into a 9-inch cake pan and bake for 40 minutes.
  7. Lower temperature to 350°F and bake for another 10-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool completely then slice and serve.