by Buffy Ellen 0 Comments

This recipe from Kevin at Matakana SuperFoods is a crowd favourite and a perfect treat for the festive time of year. The recipe is easy and very forgiving, so will allow for substitutions to suit your dietary requirements. For example you can switch the wholemeal spelt flour to a gluten free flour such as buckwheat flour or brown rice flour, or to a grain free flour like almond meal. (also see Kevin's plant powered peeps interview here)

Healthy Vegan Christmas Fruit Cake

I like to serve it with a dollop of homemade coconut custard, and some strawberries and cherries (which are very much in season right now in the southern hemisphere). Alongside an organic chai tea and of course some wonderful company.

VeganVegetarianPaleoDairy FreeGluten FreeSugar FreeSoy FreeContains Organic Ingredients Cruelty Free

Serves 10-12 using a 22-24cm (8-9") pan


All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart

Always use certified organic ingredients where possible

250g sultanas
250g raisins
100g dried apricots or dates
50g currants
150g pure coconut sugar
2 c water
1 c & 1/3 c coconut oil
50g walnuts, chopped
3 Tbsp chia seeds mixed with 9 Tbsp water (to make 3 'chia eggs')
1 c coconut flour
2 c wholemeal spelt flour (or a gluten free alternative such as rice flourbuckwheat flour, or almond flour)
1 tsp aluminium free baking powder
1/2 c wheatgerm or oat-bran (optional)
1/2 c almond flour

 c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Healthy Vegan Christmas Fruit Cake

  1. Put the dried fruit and coconut sugar in a saucepan with the water.
  2. Slowly bring to the boil and simmer for 3 minutes (you can also do this in the Thermomix*).
  3. Turn off the heat and leave to cool.
  4. When quite cool stir in the oil, walnuts, chia eggs, then flours, wheatgerm (if using) and almond meal. Mix well.

  5. Grease and line a cake tin.

  6. Turn the cake mix into the tin and smooth the top.

  7. Bake at 160C for between 1 & 1/2 - 2 hours or until a skewer comes out clean.

This cake will keep in a sealed container for up to a week. Otherwise slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a few slices out the day before you need it.

I'm enjoying this with some homemade coconut custard, strawberries and cherries right now (which are very much in season here in the southern hemisphere). Alongside an organic chai tea and of course some fabulous friends and family.

x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you share it on Instagram, be sure to tag us @begoodorganics and #begoodorganics so we can check out your gorgeous creations.

*If you want to find out more about my incredible new Thermomix do-it-all food processor/blender/grinder/mixer/cooker/kitchen-hand/husband/part time sous chef, I'm now a certified consultant (hooray!) so can provide you with all the information you need. If you're interested in more details feel free to contact me here. I absolutely love mine so know you'll love it too.

Buffy Ellen
Buffy Ellen


Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.

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