Raw Vegan & Gluten-Free Fruitcake


This raw gluten-free fruitcake recipe and article was contributed by Fit Fare and Terilynn Epperson – In the spirit of the holiday season, let’s learn fun facts about Fruitcakes:

  • In ancient Egypt, fruit cake was considered an essential food for the afterlife, demonstrating 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.
  • On January 5, 2008, Manitou Springs Colorado hosts its 13th annual Great Fruitcake Toss.

Special Diet Notes: Raw Gluten-Free 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 & Gluten-Free 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.
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 pineapples, chopped into small pieces
  • ¼ cup dried cherries
  • 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 agave nectar and water together. Add all of dried fruit into bowl. Let set for one to two hours or until the fruit softens.
  2. In a food processor, combine walnuts, seasonings and sea salt. Add dates and continue to mix until you acheive a sticky dough.
  3. Transfer the walnut dough to a large bowl. Fold in the soaked fruit until distributed throughout the dough.
  4. Shape the fruitcake in a 5-inch round or square or however you choose. Have fun with it!

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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