December 20, 2019 · Written by Foodtolive Team

Traditional Holiday Fruitcake

This rich, moist and boozy vegan fruit cake is perfect for the festive season.

Vegan Spicy Hot Chocolate

Prep Time: 20 min | Cook Time: 30 min (+8 hours for soaking) | Total Time: 50 min | Servings: 8

INGREDIENTS:

• 150g raisins
• 50g Medjool dates, roughly chopped
• 150g dried apricots, roughly chopped
• 100g candied peel
• 100ml rum
• 50ml of lemon juice
• 2 tbsp ground flax seeds
• 175g vegan butter
• 150g brown sugar
• 60ml unsweetened plant milk
• 150g all-purpose flour
• 150g coconut flour
• 40g ground almonds
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg
• 1 tsp ground allspice
• 1 tsp bicarbonate of soda

INSTRUCTIONS:

1. Start preparing the fruit at least the day before you want to bake the cake. Mix all of the dried fruits together in a large bowl that has a lid, add the rum and lemon juice, stir well, then cover and leave overnight.
2. The following day, preheat the oven to 350° (F).
3. Put the ground flax seeds in a small bowl and stir in 80ml water. Set aside.
4. In a large bowl, whisk together the melted butter and brown sugar.
5. In a separate bowl, sift together the all-purpose flour, coconut flour, ground almonds, bicarbonate of soda, allspice, cinnamon, and nutmeg.
6. Tip the dry ingredients into the butter mix, along with the flax seeds mix and milk. Stir until just combined.
7. Stir in the soaked dried fruits, along with any leftover liquid.
8. Scrape the batter into the tin and use a spatula to spread it level. Bake for 30 min.

Enjoy!