Raw Vegan Fruitcake that’s Naturally Free of Dairy, Gluten, and Soy


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.

Raw Vegan Fruitcake Recipe - naturally dairy-free, gluten-free, grain-free, soy-free, and healthy!

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.
Recipe type: Dessert
Cuisine: American
Serves: 1 5-inch fruitcake
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
  • 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
  1. 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.
  2. 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.
  3. Transfer the walnut dough to a large bowl. Drain the fruit, and fold it in until distributed throughout the dough.
  4. Shape the fruitcake in a 5-inch round or square or however you choose.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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