This raw vegan fruitcake recipe was originally shared with us by Terilynn Epperson, back in her days when she wrote for Fit Fare. She also put together this fun mini-history of fruitcake.
- In ancient Egypt, fruitcake was considered an essential food for the afterlife. It demonstrated both wealth and respect.
- In the 1700s, Europeans baked a ceremonial fruitcake at the end of the nut harvest. It was saved and eaten the following year, in hopes of another successful crop.
- Considered “sinfully rich” in the early 18th century, fruitcakes were outlawed throughout Continental Europe.
- It was the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow so they will dream of the person they will marry.
- Johnny Carson once joked, “There’s only one fruitcake in the U.S., and it’s passed around year after year from family to family.”
- Every January since 1996, Manitou Springs Colorado has hosted its annual Great Fruitcake Toss.
Terilynn’s raw vegan fruitcake is far from traditional, but it’s still a delicious way to celebrate the season. Not to mention, it’s far healthier! You can serve it “iced” with sweet cashew cream and garnished with fruits and nuts for a special dessert. After the holidays pass, pack the mixture into a baking dish, and slice into bars for a sweet, energizing, afternoon treat.
Special Diet Notes: Raw Vegan Fruitcake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Raw Vegan Fruitcake
Prep time
Total time
This recipe comes together quickly, but be sure to allow 1 to 2 hours ahead of time to soak the fruit. The Prep time is hands-on time only. You can double the recipe for a larger "cake," and garnish it with sweet cashew cream icing, fruit, shredded coconut, and nuts.
Author: Terilynn Epperson
Recipe type: Dessert
Cuisine: American
Serves: 1 5-inch fruitcake
Ingredients
Dried Fruit
- ¼ cup agave nectar
- ¼ cup water
- ¼ cup dried apricots, chopped into small pieces
- ¼ cup dried pineapple, chopped into small pieces
- ¼ cup dried cherries, optionally chopped
- ¼ cup golden raisins
Cake
- 4 cups walnuts
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon sea salt
- 1 cup dates
Instructions
- In a large bowl, whisk together the agave nectar and water. Add the apricots, pineapple, cherries, and raisins and stir to coat. Let the fruit sit for 1 to 2 hours, or until the fruit softens.
- In a food processor, combine the walnuts, cinnamon, nutmeg, allspice, cloves, and salt. Add the dates and continue to mix until you achieve a sticky dough.
- Transfer the walnut dough to a large bowl. Drain the fruit, and fold it in until distributed throughout the dough.
- Shape the fruitcake in a 5-inch round or square or however you choose.
