Gluten-Free Vegan Cherry Fruit Cake
"Fruit cakes have a bad rap. Traditional fruit cakes you'll often find strange tasting artificial candied fruits that, quite frankly, could do without. Other vegan fruit cake recipes I found to be dry and crumbly. This recipe redeems fruit cake. Its dense, moist & healthy and epically delicious."


Prep time 15mins
Cook time 30mins
Serves or Makes: 10


  • 1 cup dried cherries
  • Brandy, sherry or Amaretto (alternatively you can use 3 cups of hot water)
  • 1/ 14 coconut oil
  • 1/ 2 cup coconut sugar
  • 1/ 2 cup agar-agar powder prepared according to packaging instructions (approx 1 tsp)
  • 2 tablespoons lemon juice (approx 1/2 lemon)
  • 1 teaspoon almond extract
  • Pinch salt
  • 1 cup ground almonds (almond meal or flour)
  • 1 cup gluten-free flour blend
  • 2 teaspoons gluten-free baking powder
  • 1/ 4 teaspoon baking soda


  • Step 1

    Combine the cherries and sherry, brandy or Amaretto in a bowl, and let soak for 24 hrs in the fridge. Alternatively, you can pour hot water on the cherries to rehydrate them for 15-20 minutes.

  • Step 2

    Preheat oven to 350F. In a large mixing bowl, add sifted flour, ground almonds, baking powder, and baking soda and mix until well combined.

  • Step 3

    Place the coconut oil in a separate medium-sized microwavable bowl and place it in the microwave until melted (mine took about 45 sec).

  • Step 4

    Add the agar-agar (prepared according to packaging instructions) with the lemon juice, almond extract, salt combine in the same bowl as the coconut oil.

  • Step 5

    Combine the wet ingredients with the dry ones, then add the cherries mixture and enough of the remaining juices so that your batter is moist enough to make a homogenous mixture.

  • Step 6

    Transfer mixture into a greased 9.5inx5.5in tin lined with parchment paper.

  • Step 7

    Bake in the oven for 30 minutes or until skewer come out clean.

  • Step 8

    Let cool for 15 minutes then serve.