Let me tell you, this vegan fruit cake chocolate gluten free recipe is a total game changer! It’s rich, moist, and bursting with flavor, making it the perfect dessert for any celebration—think birthdays, holidays, or just a cozy night in. I remember the first time I made it for a friend who was both gluten intolerant and vegan. I was a little nervous, but when I saw their face light up with joy after the first bite, I knew I’d struck gold! Trust me, this cake will win over even the most skeptical of eaters. It’s a delightful treat that everyone can enjoy, no excuses!
Ingredients List
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour
- 1 cup packed coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1/2 cup pure maple syrup
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mixed dried fruits (like raisins, apricots, and cranberries)
- 1/2 cup walnuts, chopped
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This step is crucial for that perfect bake!
- In a large mixing bowl, combine the almond flour, gluten-free all-purpose flour, coconut sugar, cocoa powder, baking powder, and salt. Give it a good stir until everything is nicely mixed.
- In another bowl, whisk together the almond milk, maple syrup, vegetable oil, and vanilla extract until it’s all blended beautifully.
- Now, pour those wet ingredients into the dry mix. Stir everything together until you have a smooth batter. Don’t worry about overmixing; just get it combined!
- Gently fold in the mixed dried fruits and chopped walnuts. This is where the magic happens—those little bursts of flavor are going to make this cake special!
- Pour the batter into a greased cake pan. I like to use a round 9-inch pan for this, but use whatever you have on hand.
- Bake in your preheated oven for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. It’s such a relief when that happens, isn’t it?
- Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving. The aroma while it cools is just heavenly!
Why You’ll Love This Recipe
- It’s quick and easy to prepare, taking just about 15 minutes of hands-on time!
- This vegan fruit cake chocolate gluten free delight is incredibly moist and bursting with rich chocolate flavor.
- It features a delightful mix of dried fruits that adds sweetness and texture—it’s like a surprise in every bite!
- Perfect for various dietary needs, everyone can enjoy this cake without worrying about gluten or animal products.
- It’s a showstopper for gatherings—trust me, you’ll get compliments left and right!
- Leftovers (if there are any!) stay fresh and delicious, making it a great make-ahead treat.
Tips for Success
- Grease the pan well: To ensure your vegan fruit cake chocolate gluten free masterpiece comes out easily, don’t skimp on greasing the pan! I like to use a mix of vegetable oil and a dusting of cocoa powder.
- Adjust the sweetness: If you prefer a sweeter cake, feel free to add a bit more coconut sugar or maple syrup. Just remember, the dried fruits also add natural sweetness!
- Check for doneness: Baking times can vary depending on your oven, so keep an eye on it around the 30-minute mark. A toothpick inserted into the center should come out clean or with just a few crumbs.
- Cool completely: Letting your cake cool completely before slicing is key to preventing it from crumbling. The flavor deepens, and trust me, it’s worth the wait!
- Experiment with fruits: Don’t hesitate to mix up the dried fruits! Try adding some chopped dates, figs, or even a handful of chocolate chips for an extra indulgent twist.
Variations
- Different Dried Fruits: Switch things up by using your favorite dried fruits! Try adding chopped dates, figs, or even tropical fruits like mango or pineapple for a fun twist.
- Spice it Up: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavor. It’s a simple way to elevate the taste, especially in the cooler months!
- Nutty Delight: If you’re a nut lover, toss in some pecans or hazelnuts in place of walnuts. They’ll add a wonderful crunch and flavor to your cake.
- Chocolate Chips: For an extra chocolatey experience, fold in some dairy-free chocolate chips along with the dried fruits. Who can resist more chocolate, right?
- Citrus Zest: Brighten up the flavors by adding a teaspoon of orange or lemon zest to the wet ingredients. It gives a fresh burst that pairs beautifully with the chocolate!
Nutritional Information
Now, let’s chat about the nutritional side of things! This vegan fruit cake chocolate gluten free recipe is not only a treat for your taste buds but also offers some decent nutrition. Here’s an estimate of the typical nutritional values per slice:
- Calories: 180
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Sugar: 10g
- Protein: 4g
- Sodium: 120mg
- Cholesterol: 0mg
Remember, these values are estimates and can vary based on the specific brands of ingredients you use. But overall, you’re getting a delicious dessert that also packs some nutritional benefits! Enjoy every guilt-free bite!
Storage & Reheating Instructions
Storing your vegan fruit cake chocolate gluten free is super easy, and I’ve got a couple of great tips to keep it fresh and delicious! First, once the cake has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. This will help lock in that wonderful moisture and flavor, so it stays as rich and tasty as the day you made it.
If you happen to have leftovers (and that’s a big if!), the cake will keep well in the fridge for up to 5 days. Just make sure to check for any signs of spoilage before digging in.
Now, if you want to enjoy that fresh-baked taste again, reheating is a breeze! Just pop a slice in the microwave for about 15-20 seconds, or until it’s warm but not too hot. You can also reheat it in the oven at 350°F (175°C) for about 10 minutes. This way, it’ll get nice and cozy, and the chocolatey aroma will fill your kitchen—how delightful is that?
And if you really want to elevate your experience, consider topping your warm slice with a dollop of vegan ice cream or a drizzle of maple syrup just before serving. Trust me, it’s pure bliss! Enjoy your cake!
FAQ Section
Can I use different types of flour in this recipe?
Absolutely! While I love the combination of almond flour and gluten-free all-purpose flour, you can experiment with other gluten-free flours like oat flour or rice flour. Just keep in mind that it might change the texture a bit, so adjust as needed.
How can I make this cake sweeter or less sweet?
If you’re looking to adjust the sweetness, you can add more coconut sugar or maple syrup to the batter. Conversely, if you prefer a less sweet cake, simply reduce the amount of coconut sugar. Just remember that the dried fruits also contribute sweetness!
Can I make this cake ahead of time?
Definitely! This vegan fruit cake chocolate gluten free recipe is perfect for making ahead. You can bake it a day or two in advance and store it in an airtight container. Just let it cool completely before wrapping it up.
What kind of dried fruits work best?
I love using a mix of raisins, apricots, and cranberries, but the beauty of this cake is you can use your favorites! Dried figs, cherries, or even mango can work wonderfully too—get creative!
Is this cake suitable for kids?
Absolutely! This cake is not only delicious but also made with wholesome ingredients, making it a great option for kids. They’ll love the rich chocolate flavor and the fun surprise of dried fruits throughout!
For more information on gluten-free baking, check out this guide on gluten-free baking.
For tips on vegan desserts, you can visit The Vegan Society’s recipe section.
If you’re interested in learning about the health benefits of almonds, check out this article on the benefits of almonds.
Print
Vegan Fruit Cake Chocolate Gluten Free: 7 Joyful Slices
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A rich and moist vegan chocolate fruit cake that is gluten-free.
Ingredients
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mixed dried fruits
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, gluten-free flour, coconut sugar, cocoa powder, baking powder, and salt.
- In another bowl, combine almond milk, maple syrup, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Fold in the mixed dried fruits and walnuts.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be topped with vegan frosting if desired.
- Adjust the sweetness by adding more or less coconut sugar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan fruit cake, chocolate cake, gluten free cake