Fruit Cake Loaf
This fruit cake loaf is moist, fruity and comforting and is so much easier than a regular fruit cake, you only need six ingredients! And as a bonus: it's completely vegan, oil-free and can be made gluten-free too!
1 Flax Egg 1 tbsp ground flaxseeds + 2.5 tbsp water 4 tbsp Loose Leaf Tea or 4 tea bags 400 ml Boiled Water 250 g Soft Dates see notes 80 g Coconut Sugar 300 g Plain Flour use gluten-free if necessary 2 tsp Baking Powder 1 tsp Ground Cinnamon optional 1/2 tsp Allspice optional
Make your flax egg by mixing the flax seeds with 2.5 tbsp water and set aside. Add your loose leaf tea (or the contents of your tea bags) into freshly boiled water. Stir and set aside to brew for 10 minutes. Finely chop your dates or blend them up. Strain your tea and pour over the dates. Let the dates soak in the tea for 30 minutes. Sift the flour, baking powder and spices in a large mixing bowl. Mix the coconut sugar into the date-tea mixture until combined. Add to the dry mixture along with the flax egg and apple cider vinegar. Pour into a greased 1 lb loaf tin and bake in a pre-heated oven @ 180°C (160C fan / 350°F) for 50-55 minutes or until golden brown, and a skewer or knife comes out clean. Leave in the tin for 10 minutes, then remove and place on a cooling rack to cool down for at least 30 minutes. Serve warm or toasted with vegan butter!
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Read the blog post contents for ingredient substitutions and recipe notes!
You can use any dried fruit if you don't have dates!
Fruit Cake Loaf
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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