"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."
Gluten-Free Vegan Cherry Fruit Cake
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 10
Recipe Card
ingredients
- 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
Method
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.