Easy, deliciously rich, No-Bake Fruit Cake. Packed with dried fruit, nuts, and spices, it makes a fabulous alternative to traditional baked Christmas cake. This naturally vegan and gluten-free raw fruit cake is really quick and easy to make, just the right amount of sweet, and keeps for weeks in the fridge!
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This Raw Fruit Cake is a delicious and quick-to-make alternative to traditional baked Christmas cake. It's dense with dried fruit and nuts, nicely spiced, rich, moist, packed with chewy, soft, crunchy texture, and is just the right amount of sweet.
Because it's a no-bake fruit cake it's totally foolproof as there's no baking or feeding involved, and it can be made well in advance. The cake will keep for weeks if wrapped well and stored in the fridge.
Everyone who tries this No Bake Fruit Cake raves 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!
With all of those dried fruits and nuts, it looks so pretty and festive and makes the perfect no-bake Christmas cake!
Ingredients
You'll see quite a long list of ingredients in the printable recipe card but don't let that alarm you. This cake is really easy to throw together and most of the dried fruits are very flexible as long as you end up using the same overall quantity. I sometimes like to add some candied cherries or mixed candied fruit in place of some of the raisins and cranberries.
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 will suffer. The coconut oil too is essential. It is what sets the cake and makes it easily sliceable.
How To Make No-Bake Fruit Cake
You can have this cake mixed up and setting in the fridge in no time at all. Simply blend up the dates, almond flour, coconut oil, maple syrup, and spices until smooth. Transfer to a bowl and mix in everything else. Press tightly into a lined pan then refrigerate to set and you're done.
After cutting into portions and before serving I love to dust it with some powdered sugar. Cocoa powder would also be really nice!
Recipe FAQs
Medjool dates are softer than regular dried dates so blend up easier in this recipe. If you want to use regular dried dates though you can. Because they are drier and harder soak them in warm water for 15 minutes to soften them up a bit. Make sure to drain them very well before continuing with the recipe.
There is no substitute. The coconut oil is what sets the cake and makes it easily sliceable.
More Christmas Recipes
Recipe
No Bake Fruit Cake
Author:Ingredients
- 2 packed cups (360 grams) medjool dates , weighed without pits
- 2 cups (240 grams almond flour , or almond meal
- 1 cup (200 grams) coconut oil
- ½ cup (120 ml) maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract , or ½ teaspoon vanilla bean powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 2 cups (300 grams) chopped nuts , such as walnuts, hazelnuts, pecans, and almonds, I recommend using at least 2 different varieties.
- 1 cup (150 grams) raisins
- 1 cup (150 grams) dried cranberries , or dried cherries (or a mix)
- 1 heaping cup (150 grams) dried chopped figs
- ¾ cup (145 grams) chopped dried apricots
- ½ cup (30 grams) shredded coconut
- 1 lemon , zest of , not the juice
- 1 orange , zest of , not the juice
INSTRUCTIONS
- Add the dates, almond flour, coconut oil, maple syrup, cinnamon, ginger, vanilla, nutmeg, and salt to a food processor and blend until smooth and well combined.
- Spoon out into a large bowl and add all of the other ingredients. Mix together really well. This is quite hard work but it will come together with a bit of elbow grease.
- Line an 8 x 8-inch metal pan or square ceramic baking dish with parchment paper leaving enough to come up the sides so you can easily lift the cake out when it's done. You can use a 9 x 13-inch pan if you don't mind a really thin cake.
- Scrape the mixture into the pan and press down really well all over well. Use a spatula or the palm of your hand.
- Cover and put in the refrigerator to chill for at least 12 hours. then remove from the pan and cut into pieces. Dust with powdered sugar or cocoa powder before serving.
NOTES
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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!
Norm says
Just sell it to your dad as cooked. I bet he'd Not realise it's raw! It's that good (as with many other raw dishes) :)
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!
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!
Tracey Cross says
I have been searching for a recipe like this for so long. It ticks every box for me. I’m not vegan but very rarely eat meat or dairy. I’m going to my local supermarket tomorrow to buy the ingredients as I can’t wait to try this. I’m not telling my son it’s vegan Or raw as I want to see his reaction after he eats it when I tell him. Thank you. Amazing recipe.
A Virtual Vegan says
Thank you Tracey. Everyone I have fed it to has loved it so fingers crossed your son (and you) will be the same!
Sandra says
I tried this and it's wonderful!
Christina says
My hubby made this yesterday morning and we had a bit last night. Super sweet! Couldn't have more than 2 little pieces. If he makes it again he'll reduce the maple syrup down by 50%. Really good just be prepared it's super duper sweet.
Ellen says
An excellent recipe. Thank you so much ch. I cut it into 6 small loaves which would make great little gifts too
A Virtual Vegan says
Thank you. So glad you are enjoying it!
Ellen says
I gave away 3 as small gifts and have gotten rave reviews back from every trip be. It’s going my to be a new Christmas tradition in our home now.
A Virtual Vegan says
That's made my day. Thank you!
Janet Weddle says
I've made many fruitcakes in the nearly fifty years I've been cooking, and this is the most delicious one I've ever tasted. The citrus peels and spices give the flavors I love, without the over-baked crusts that you get with the standard kinds. It's moist and melts in your mouth, and I don't miss the doughiness of the flour/sugar/egg/butter recipes I once made. Everyone who tries this loves it. I wasn't too eager to try sifting cocoa over the top, but that variation was even more complex in flavor and irresistible. It's hard to believe I could make this in just half an hour rather than half a day! It's perfect for vegans and those who avoid gluten, and you can just feel it nourishing you instead of weighing you down. Thanks so much for this wonderful treat! This will be requested for years to come.
A Virtual Vegan says
Wow Janet, what lovely feedback. You have made my day! I am thrilled you are enjoying the recipe so much. Thank you for stopping by to let me (and others) know. Much appreciated!
Patricia says
Is there some way I could avoid the oil? To make it healthier. I try to avoid oil in anything I cook.
Delia says
I tried this recipe today. its very good.
Laura says
We made this at the weekend. It is fantastic. Thank you!
Su Carlson says
How fabulous. I'm making my mother who has food issues a basket of goodies and my cakes are awesome but she can't eat them..This is a great alternative for her along with the other things I've planned. She will love it!
Absolute genius.....keep these ideas coming Mel x