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Healthy Christmas Fruitcake

Healthy, vegan christmas fruit cake! So easy that you'll be able to whip this one up multiple times over the holiday season.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 12 people
Calories 421kcal

Equipment

  • 22-24cm (8-9") pan

Ingredients

  • 250 g sultanas
  • 250 g raisins
  • 100 g dried apricots or dates
  • 50 g currants
  • 150 g coconut sugar
  • 2 c water
  • 1 1/3 c coconut oil
  • 50 g 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 flour, buckwheat flour, or almond flour
  • 1 tsp aluminium free baking powder
  • 1/2 c wheatgerm or oat-bran optional
  • 1/2 c almond flour

Instructions

  • Preheat the oven to 160°C (320°F) and grease and line a cake tin.
  • Put the dried fruit and coconut sugar in a saucepan with the water. Slowly bring to the boil and simmer for 3 minutes. Turn off the heat and leave to cool.
  • Once cooled, stir in the oil, walnuts, chia eggs, then flours, wheat germ (if using) and almond meal. Mix well. Turn the cake mix into the tin and smooth the top.
  • Bake for between 1 & 1/2 - 2 hours or until a skewer comes out clean.

Notes

  • Make it gluten-free: use gluten-free flour. I love the combination of rice flourbuckwheat flour, and almond flour in this recipe.
  • Make it nut-free: omit the walnuts and use your favourite seeds instead. 
  • 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.

Nutrition

Calories: 421kcal | Carbohydrates: 79g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Sodium: 59mg | Potassium: 554mg | Fiber: 12g | Sugar: 29g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 3mg