The Best Gluten-Free Vegan Fruitcake - Christmas Cake (Allergy-Free)
Whatever your opinion is, it's not Christmas without the classic traditional fruitcake! However you like your Christmas cake, this is The Best Gluten-Free Vegan Fruitcake to try! This easy recipe is allergy-free (no nuts!), refined sugar-free with natural dried fruit, alcohol-free, kid-friendly, and perfect for gifting or dessert!
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 1 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 Cups Sorghum Flour
- 1 Cup Gluten-Free All Purpose Flour
- 1 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement
- 1 1/2 Cups Chopped Unsweetened Natural Dried Fruits*
- 3/4 Cup Brown Sugar Style Erythritol (or preferred brown sugar)
- 1 TB Unsweetened Cocoa Powder
- 1/2 Tsp Rum Extract (optional)
- 1/2 Tsp Orange Extract (optional)
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Cinnamon
- 1/2 Tsp Ground Allspice
- 1/2 Tsp Ground Nutmeg
- 1 1/2 Cup Unsweetened 100% Apple Juice
- 1/2 Cup Unsweetened Applesauce
- Simply Glaze:
- 1/2 Cup Powdered Erythritol (or preferred powdered sugar)
- 1 TB Water (amount depends on the thickness you'd like)
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the flours and baking powder and whisk together.
- Now add all the other ingredients and mix well to combine to form the cake batter.
- Grease a small bundt pan, loaf pan, of cake pan of choice and pour in the batter.**
- Bake the fruitcake for about 30 minutes, 35 minutes if using a loaf pan.
- Remove and allow the fake to cool completely on a wire rack.
- Mix together the powdered erythritol and water for a simple glaze to drizzle on the cake before serving.
Notes
Nutrition
- Serving Size: Varies