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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