One-Bowl Vegan and Gluten-Free Fruitcake

The ultimate fruitcake recipe is vegan and gluten-free made in one bowl with oat flour, oil, and apple juice instead of eggs and dairy. This sweet and delicious fruitcake is perfect for breakfast with a cup of coffee or brunch with your mimosa. It’s also a delicious afternoon snack, especially with hot tea. But, if you’re looking for the perfect holiday treat to serve your stayover guest in the morning, look no further. This fruitcake is best for breakfast, a snack, or a dessert.Vegan fruitcake is made with nuts, seeds, dried fruit, spices, and fruit juices and is easily customizable based on your preferences. If you have a jar of mixed nuts laying around in your cabinet or a package of dried fruit you want to use up to create more space in your pantry, mix them both in this easy vegan and gluten-free recipe and enjoy the sweet and savory flavors with a bit of crunch.Another bonus about this vegan fruitcake recipe is that it’s made in one bowl. Yeah, that’s right, this is an on-bowl vegan and gluten-free recipe so clean-up is made easy and your dessert caters to most allergies. Checking off all the boxes, this vegan and gluten-free fruitcake is freezable, whole, or sliced, so if you want to make extra to enjoy at a later date, you can store the cake easily. It’s time to dig in!What You’ll Need to Make Vegan Fruit CakeOat flourSugarBaking powderCinnamonGround clovesGround cardamomGround nutmegVegetable oilApple juiceMixed dried fruitsMixed nuts and seedsEasy Variations for Vegan Fruit CakeThis recipe is very adaptable, so feel free to mix and match your fruits, nuts, juices, spices, and seeds, and add any extras you like. You can really add any of your favorite melodies to this recipe and it’s a great way to use up any leftovers or bags of nuts to clear out. You can keep your fruits and nuts whole, or chop them roughly. Try any one of these easy alternatives to switch up the flavor of your vegan fruit cake:Try dried cranberries, figs, apricots, blueberries, prunes, raisins, or dates. Or use candied fruits like cherry, orange, lemon, or tangerineChoose nuts like hazelnuts, almonds, walnuts, pecans, macadamias, or pistachios. Toast them for extra flavor, if you prefer.Seeds like pumpkin seeds, sunflower seeds, hemp seeds, or sesame seeds are great in this fruitcake.Spice your fruitcake with vanilla extract, pumpkin spice, or a splash of whiskey or rum.Play around with the liquids you add to the cake. Apple juice and water are a great combo, but you can also use plant milk, orange juice, cranberry juice, tea, or a combination of these. Adding a little coffee can give lovely flavors as well.To make this cake oil-free simply use apple sauce or mashed bananas instead of the vegetable oilYou can bake this cake in a traditional round cake mold, or you can use muffin tins or a loaf pan. Make sure to adjust the baking time if choosing different baking dishes.Prep time: 10 minutesBake time: 55 minutesVegan Fruitcake8-12 portions (slices)Ingredients2 cups / 250 g oat flour1/4 cup / 50 g sugar1 tbsp baking powder1.5 tbsp cinnamon1/2 tsp ground cloves1/2 tsp ground cardamom1/8 tsp ground nutmeg1/3 cup / 80 ml vegetable oil1/2 cup / 120 ml apple juice10 oz / 300 g mixed dried fruits10 oz / 300 g mixed nuts and seedsInstructionsPreheat oven to 360 F / 180 C. In a large bowl mix together flour, sugar, baking powder, cinnamon, cloves, cardamom, and nutmeg.Pour in oil, apple juice, and around 2/5 cup or 100 ml water, and mix everything well together.Fold in fruits, nuts, and seeds.Pour dough into a silicon form, or a lightly greased pan, and smooth out the top.Bake for 45-55 minutes, or until a toothpick inserted comes out clean.Allow the cake to cool completely before slicing.



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