Vegan Fruitcake Recipe: Sweet, Moist, and Family-Friendly

This vegan fruitcake recipe completely changed the way I think about fruitcake. I mean, let’s be real, most people hear the word fruitcake and immediately start running in the other direction. I used to think the same thing! Dry, weirdly sweet, and packed with those red and green gummy cherries that no one actually likes. But oh, let me tell you, this version is a total game changer.

One year, I wasn’t even planning on making fruitcake at all. Honestly, I thought I’d had enough of it. But people kept asking me for it, and I thought, why not give it one more shot? And wow, I’m so glad I did. I had forgotten just how sweet, moist, and family friendly this little beauty could be.

This vegan fruitcake is packed with top quality dried fruits, crunchy nuts, and warm, cozy spices. Plus, it’s super flexible. You can swap in whatever fruits and nuts you like. I even tossed in some fresh pear just because I had it sitting around in my kitchen.

And here’s the best part. This whole thing comes together without a mixer. Just you, a big spoon, and a whole lot of holiday spirit. It’s the kind of dessert that makes people say, wait, this is fruitcake? And yep, that’s the best compliment ever.

WHY YOU WILL LOVE THIS RECIPE

• Easy method – No fancy equipment needed. You just mix it all by hand.
• Super moist texture – This fruitcake is soft, tender, and not dry at all.
• Naturally sweet – The dried fruits bring all the sweetness you need without overloading on sugar.
• Totally customizable – You can swap in your favorite fruits and nuts. Make it your own!
• Family friendly – It’s a hit with kids and adults. Even people who say they hate fruitcake love this one.
• Perfect for the holidays – It smells like Christmas in your kitchen and makes adorable gifts.

INGREDIENTS FOR VEGAN FRUITCAKE RECIPE

Fruit and nut mix

• 1/3 cup raisins
• 1/3 cup chopped dates
• 1/3 cup chopped dried figs
• 1/3 cup chopped dried pineapple
• 1/3 cup chopped dried apricots
• 1/3 cup dried cranberries
• 1/4 cup homemade candied orange (or store-bought, just make sure it’s vegan)
• Zest of 1 orange
• Zest of 1 lemon
• 1 fresh pear, peeled and chopped (optional, but super yummy)
• 1/2 cup apple juice (used instead of rum)

Wet ingredients

• 1/4 cup vegan butter
• 1/4 cup unsweetened applesauce
• 2 tablespoons sugar
• 1 tablespoon freshly grated ginger

Dry ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Spices

• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 2 whole star anise pods
• 2 whole cloves

Nuts

• 1/2 cup chopped almonds (or your favorite nuts)

Optional toppings

• Vegan buttercream
• Extra fruit compote for garnish

STEP BY STEP INSTRUCTIONS

• STEP 1). Toss all the dried fruits, orange zest, lemon zest, fresh pear, vegan butter, sugar, apple juice, applesauce, and grated ginger into a big saucepot. Tie the star anise and cloves in a little cheesecloth pouch and drop it in the pot.
• STEP 2). Turn on the heat and bring the mixture to a full boil. Once it is bubbling, lower the heat and let it simmer gently for about 15 minutes. The smell is amazing, just saying.
• STEP 3). Let the mixture cool for about 10 minutes. Do not forget to pull out the little spice pouch and throw it away.
• STEP 4). In a big mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Stir it well so everything is nicely combined.
• STEP 5). Pour the cooled fruit mixture into the flour bowl. Add the chopped almonds. Mix everything together by hand until the batter is thick and sticky. Do not worry, this is exactly how it should look.
• STEP 6). Grease your mini loaf pans or one big loaf pan. Spoon the batter into the pans and smooth the tops so they bake evenly.
• STEP 7). Bake in a preheated oven at 160°C (320°F). If you are using mini pans, bake for 35 to 40 minutes. If you are using one big loaf pan, bake for 50 to 60 minutes. You will know it is ready when a toothpick comes out clean.
• STEP 8). Let the cakes cool in the pan for about 5 minutes. Flip them out onto a wire rack and gently brush the tops and bottoms with fresh orange juice to keep them moist.
• STEP 9). If you like, spread some vegan buttercream on top and pile on extra fruit compote for a fancy finish. Totally optional but highly recommended.

EXPERT COOKING TIPS

• Let the fruit mixture cool enough before adding the dry ingredients. If it is too hot, the batter will get weird and sticky in all the wrong ways. I learned that the hard way once.
• Do not skip the cheesecloth for the whole spices. You really do not want to be that person who bites into a whole clove. Trust me, it is not a fun surprise.
• You can make extra fruit compote just for snacking. Honestly, I found myself eating it right out of the pot with a spoon. It is that good.
• Grease your pans really well. These little cakes like to stick if you forget, and it is no fun wrestling with a cake that refuses to come out.
• Brushing the cake with orange juice after baking keeps it super soft and gives it a bright, fresh flavor that makes people say, wow, this is actually fruitcake?

RECIPE FAQ

VEGAN & ALLERGY-FRIENDLY SWAPS

• Nut-free option – Skip the almonds or swap them for sunflower seeds or pumpkin seeds to keep the crunch without the nuts.
• Gluten-free option – Use a good quality gluten-free all-purpose flour blend. Make sure it is one that works well for baking.
• Fruit swaps – You can use any dried fruits you love. Try chopped prunes, golden raisins, or even dried mango if that is what you have on hand.
• Butter substitute – If you do not have vegan butter, you can use coconut oil or another plant-based margarine.
• Sugar substitute – Feel free to use coconut sugar or maple syrup instead of white sugar. Just remember that if you use maple syrup, you may need to cut back a tiny bit on the apple juice so the batter does not get too wet.

NUTRITION BREAKDOWN

• Calories per serving – About 280 kcal
• Protein – Around 4 grams
• Fat – About 9 grams
• Carbohydrates – Around 45 grams
• Sugar – Roughly 22 grams (mostly from dried fruits)
• Salt – About 150 milligrams

These values are approximate and may vary depending on the specific brands and exact amounts you use. I always recommend checking your own labels if you need super accurate numbers.

If you’ve ever thought fruitcake was dry, boring, or something to avoid, this vegan fruitcake recipe is here to prove you wrong. It’s sweet, moist, and totally family friendly. I honestly forgot how good fruitcake can be until I made this one again. Whether you’re baking it for a holiday party, a cozy family dessert, or just because you want to try something new, this vegan fruitcake recipe is the one you’ll keep coming back to. Go ahead, give it a shot, and let me know what you think. Happy baking!