Vegan Christmas Fruitcake Recipe
:max_bytes(150000):strip_icc()/vegan-christmas-fruit-cake-recipe-3378192-hero-01-4e9372f04b514d30bd966fd73963d703.jpg)
Ingredients
- 2 teaspoons egg replacer
- 1/4 cup water
- 1/4 cup vegan margarine
- 1/2 cup sugar
- 6 ounces candied fruit mix
- 1 1/4 cups water, or orange juice
- 1 3/5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground allspice
Instructions
- 1
Gather the ingredients. Preheat the oven to 350 F.
- 2
Lightly grease and flour a loaf pan. You can also use an 8-inch diameter cake pan if you prefer.
- 3
Using a fork, whip the egg replacer in 4 tablespoons of water until fluffy.
- 4
Place the vegan margarine, sugar, candied fruit, whipped egg replacer, and cup water (or orange juice) in a saucepan. Bring the mixture to a boil, then allow to cool for 10 minutes, stirring occasionally.
- 5
In a large bowl, sift together the flour, baking powder, baking soda, and allspice.
- 6
Mix in the boiled mixture until combined well and transfer the batter to the greased loaf tin or a greased 8-inch diameter cake tin.
- 7
Bake your vegan fruitcake in the preheated oven for 35 to 40 minutes.
- 8
Let your fruitcake cool completely inside the tin or baking pan. Fruitcake is usually served room temperature or chilled. You might want to drizzle just a little vegan icing on top if you like super sweet desserts.
