I promise you that this is the healthiest Fruitcake you will ever have! It’s free of processed sugar, flour, oil, butter, and eggs. It’s also vegan and gluten-free. You can make this recipe in a 9×5 loaf pan or three mini 5×3 pans. I used parchment paper to avoid using any oil. If you don’t have parchment paper to line your pans, make sure to grease them with a light spray of coconut oil. These Fruitcakes are the perfect gift for the holidays.
Makes 10 slices
- 4 cups your favorite dried fruit (dates, cranberries, blueberries, chopped apricot, raisins, cherries, chopped pineapple, or chopped apples)
- 2 cups pineapple or apple juice
- zest of one lemon
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 cups gluten-free oat flour
- 2 flax eggs (Combine 2 tablespoons of ground flax seed and 1/4 cup of water. Stir and let set for 5 minutes.)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
Storage: Fruit cake keeps for 4 days in the refrigerator in an airtight container.
- In a large pot, add dried fruit, pineapple juice, lemon zest, ginger, cinnamon, and cloves. Bring mixture to a boil stirring often. Once boiling, reduce heat and simmer for 5 minutes.
- After simmering for 5 minutes, remove from heat and let it cool completely.
- Once the fruit mixture is cooled, preheat oven to 325 °F and line a 9×5 loaf pan with parchment paper.
- Add oat flour, flax eggs, baking powder, baking soda, and salt to the fruit mixture. Continue mixing with a wooden spoon or spatula until well combined.
- Fold in the pecans and walnuts. The batter should be very sticky.
- Press the batter into the loaf pan.
- Bake for 50-60 minutes.
- The fruitcake should be firm to the touch once it is fully cooked. You can ensure that it is done by poking it with a knife or a toothpick. If it comes out clean, it is done!
- Let the cake cool completely before cutting.
- Serve and enjoy.