Festive fruit & nut flavours combine in this deliciously rich & moist Raw Vegan Fruit Cake. A fabulous alternative to traditional baked Christmas cake & so easy to make!
This post contains affiliate links. Read my disclosure policy here.
I love Christmas and some of my favourite recipes are my Christmas ones. My Ultimate Vegan Christmas Pudding and my Vegan Brandy Butter are two of my favourite recipes ever and this Raw Vegan Christmas Cake is up there with them too.
I had been planning to make a traditional baked Christmas cake to share with you before the big day. Then a couple of months ago I was experimenting with a kind of festive Larabar type treat.
Ingredients were combined and left to set in the fridge and when I tried the finished bars I discovered that they tasted like Christmas cake. That was when I had the idea of attempting a Raw Fruit Cake based on the Larabar recipe I had been developing.
So this cake came about accidentally but let me assure you that it is a very good, very worth-making accident.
This Raw Vegan Fruit Cake is a delicious alternative to traditional baked Christmas cake. It is dense with dried fruit and nuts, rich, moist and has the most amazing soft, chewy and crunchy texture.
It is also really easy to make and completely fool proof.
And of course as it is raw there is absolutely no baking involved! Such a festive win!
This Raw Vegan Fruit Cake contains absolutely no flour, no eggs and no dairy which makes it vegan and safe for those who are dairy and gluten intolerant.
It also keeps for weeks if wrapped well and stored in the fridge. I love that aspect of it!
HOW TO MAKE RAW VEGAN FRUIT CAKE
FOR FULL & DETAILED INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
STEP 1
Blend up the maple syrup, coconut oil, dates, spices, vanilla bean powder, salt & almonds.
STEP 2
Spoon out and into a large bowl then add all of the other ingredients. Stir really well to combine.
STEP 3
Spoon into a lined cake pan and flatten down the top. I like to use a square 8 x 8 inch pan like this one:
USA Pan are always my first choice when it comes to bakeware and theya ren’t sponsoring this or anything. I just love their pans!
STEP 4
Cover and put in the fridge overnight or for about 12 hours.
STEP 5
Turn out, slice and dust with cocoa or powdered sugar before serving.
That’s it. So easy!
Everyone who has tried this Raw Vegan Fruit Cake raved about how good it is. Please don’t be put off by it being raw. None of my ready and willing testers even noticed and all of them went back for seconds…or thirds.
The list of ingredients is somewhat long but it is so easy to throw together and please feel free to sub any of the dried fruit for whatever you like or have on hand. You do however need to include the dates and I would strongly advise using the dried figs as they are a key ingredient. Without them the taste, texture and structure would suffer. The other dried fruits are very flexible as long as you end up using the same overall quantity.
This Raw Vegan Fruit Cake is:
- Easy
- Healthy
- Quick to make
- Festive
- Great for making ahead
- and loved by everyone!
I think that this is one of my favourite recipe creations so far and I am so excited to share it with you! Please let me know what you think in the comments below and tweet or Instagram me your pictures. I am @avirtualvegan on both. Use the hashtag #avirtualvegan on Instagram.
If you are looking for more festive recipes then be sure to check out the holiday section in my recipe index. You can find it here.
Raw Christmas Fruit Cake
Ingredients
- 360g | 2 packed cups medjool dates , weighed without pits, (See recipe notes)
- 200g | 1 cup coconut oil (unrefined or refined coconut oil is fine)
- 240g | 2 cups ground almonds , or almond meal
- 120mls | 1/2 cup maple syrup
- 1/4 teaspoon salt
- 3/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon vanilla bean powder (It may seem expensive to buy but a package lasts for a very long time as you do not need much. If however you would rather not use it or you can't find it, use 1 teaspoon of vanilla extract instead).
- 1 orange zest of
- 1 lemon zest of
- 30g | 1/2 cup shredded unsweetened coconut
- 125g | 1 cup chopped pecans
- 115g | 3/4 cup chopped hazelnuts , or almonds
- 30g | 1/4 cup walnut pieces
- 150g | 1 cup raisins
- 150g | 1 cup dried cranberries
- 145g | 3/4 cup dried apricots , chopped
- 150g | 1 heaping cup dried chopped figs
Instructions
- Add the maple syrup, coconut oil, dates, spices, vanilla bean powder, salt & almonds to a food processor. or blender. Process until smooth.
- Spoon out into a large bowl.
- Pour all of the other ingredient into the bowl and mix well. This is quite hard work but it will come together.
- Line a tin with baking parchment. One that you would cook something like brownies in. I used my square USA Pan which is 8'x8'.
- Scrape the mixture into the tin and press down all over well.Use a spatula or the palm of your hand.
- Cover and put in the fridge for at least 12 hours.
- Remove from the pan and slice.
- Dust with powdered sugar or cocoa powder before serving.
Notes
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
Mim says
This is an amazing cake!!! Why wait for Xmas, I make sure I have it in my fridge all year round. I substitute figs for glacé cherries+being such a sweet tooth it works for me. I’ve not only shared the cake but the recipe has gone far+wide+as a result lots of “vegan neigh sayers” are happily consuming+making it!! Thanx for a truly wonderful cake recip!👏🏻👏🏻👌
Melanie McDonald says
I’m really pleased you are enjoying it. Thank you so much!
Joe says
OK I have never commented on a recipe before, ever. But I have to now. I was skeptical about this, but as a vegan Brit living in the States, I had to. I did soak ALL of my fruit in brandy overnight.Despite how much I drained it, the mix was pretty moist, so more ground almonds were needed. BUT IT TASTES LIKE THE REAL DEAL…. .AMAZING
A Virtual Vegan says
Wow Joe, I’m so pleased you think so. Thank you!
Victoria says
I made this cake but ended up cooking it as I was not sure my father would like it raw. It cooks up brilliantly as well!
Veronica says
I tried this raw fruit cake few days ago my friend made it and I couldn’t stop eating it . I’m not a fun of fruit cake but this is delished I just bought all the rngrrdients and making it later .
Vernie
Perth WA
A Virtual Vegan says
I’m so happy to hear that! Enjoy making your own and thank you so much for stopping by to leave feedback. I really appreciate it!
Deb says
When you say ground almonds…how fine are they? Like small chopped bits? Almond meal? Or can I use almond flour?
A Virtual Vegan says
I’m English and we call almond flour, ground almonds, so that’s what I intended, but in this recipe meal is ok too. Definitely not small chopped bits though.
Anne Round says
Melanie,
I made these yesterday! They are beyond delicious! Thanks for a new Christmas treat.
Hugs,
Anne
A Virtual Vegan says
I’m so pleased you are enjoying it Anne! Hope you are well?
Tom says
Mel, This is a really, really, really delicious recipe. The nuts and fruit pieces suspended in the creamy date mixture is just perfect. It was difficult for me to stop eating it after taking it out of the fridge the next morning. I would say, though, that it is more of a confection than it is a cake. It reminds me somewhat of a creamier Torrone nougat. Super good!
A Virtual Vegan says
I have trouble keeping myself from eating and eating it too! I’m so pleased you enjoyed it Tom!
Rosie says
Awesome! Had to give some away. Not because it wasn’t delicious, but I couldn’t stop eating it!
A Virtual Vegan says
Ha ha! I’m so pleased you enjoyed it!
Nav says
Hi,
Ive got a few questions for this cake.
1. Is it possible to sub the coconut oil with butter? I live in a tropical country and the coconut oil is liquid at my room temperature. If yes, what amount?
2. And can I use honey instead of maple syrup?
3. Also, if I wanted to make an alcoholic version, would you recommend soaking the dates in some brandy first?Since it”s an addition of more liquid, would i need to make any other changes?
Thanks
A Virtual Vegan says
I think it would work fine with liquid coconut oil. It will mix up fine and you have to set it up and store it in the fridge anyway. I guess once you cut it to serve you’ll just have to eat it relatively quickly before it starts melting. I’m not sure how it would be with butter. I don’t think it would work nearly as well though. Coconut works well with the other flavours. I think the butter flavour would overpower it all. Butter has a different texture too which I don’t think would be as nice. With regards sweetener any liquid sweetener will work. And as for alcohol, personally I would soak the raisins or cranberries in it rather than the dates. Only because the dates get blended up and are the substance of the cake, whereas if you soak the fruit that stays whole you’ll get lovely little bursts of alcohol as you chew. Plus by doing it that way it won’t really affect the setting because the alcohol will be absorbed in the fruit rather than blended up in the body of the cake. I’d probably use 1 cup of brandy and soak the raisins and cranberries, being careful to discard (ok..drink ;O) any that isn’t absorbed to limit wetness. Bear in mind as the cake is raw, if you use alcohol it will be alcoholic, so be careful with eating it and driving etc. Hope that helps!