Vegetarian Fruit Cake Recipe for a Delicious Holiday Treat

Fruit cake is one of those classic desserts that never really goes out of style. Whether you’re celebrating the holidays, a special occasion, or just want something delightfully sweet with your afternoon tea, a fruit cake checks all the boxes.

But, did you know you can make a rich, moist, and flavorful version that’s completely vegetarian—no eggs, no animal-derived gelatin, and absolutely packed with fruit and nuts?

This vegetarian fruit cake recipe is inspired by the timeless tradition of British fruit cakes, but with a few modern (and healthy) twists. It’s loaded with juicy dried fruit, crunchy nuts, warming spices, and just the right amount of sweetness.

The secret to its irresistible texture is a slow bake and a good soak—yielding a cake that’s dense yet tender, and bursting with flavor in every bite. You’ll love how easy it is to customize with your favorite fruits and nuts, making it a perfect center-piece for gatherings, gifting, or even a luxurious snack for yourself.

Why You’ll Love This Recipe

• Completely Vegetarian: This recipe uses no eggs or animal-derived products, making it perfect for vegetarians and those with dietary restrictions.
• Moist and Flavorful: Soaked dried fruits and a gentle spice blend create a cake that’s rich, moist, and aromatic.
• Make-Ahead Friendly: Fruit cake actually tastes better as it ages! Bake it ahead of time and enjoy it over several weeks.
• Customizable: Swap in your favorite dried fruits and nuts for a personal touch.
• Perfect for Gifting: Wrapped up, this cake makes a thoughtful homemade gift for the holidays or special occasions.
• Easy to Store: Keeps well at room temperature or in the fridge, and can even be frozen for months.
• Pairing Delight: Enjoy it with a cup of tea, coffee, or even a little cream cheese for a decadent treat.

If you’re looking for more vegetarian baking inspiration, don’t miss my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and for savory bakes, try the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Ingredients

Equipment

• Large mixing bowl
• Medium bowl
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Rubber spatula
• Microplane or zester (for citrus zest)
• 8-inch (20cm) round or square cake pan (springform preferred)
• Baking parchment paper
• Wire rack
• Small saucepan (optional, for soaking fruit if using liquor)

Instructions

1. Prepare the dried fruit:

   In a bowl, combine 2 cups mixed dried fruit with 2/3 cup orange juice. Stir well so all fruit is moistened.

   Cover and let soak at least 1 hour, or overnight for best results. This helps plump the fruit and infuse it with citrus flavor.

   Tip: For a more traditional flavor, replace half the orange juice with dark rum or brandy if you don’t need the cake to be alcohol-free.

2. Toast the nuts:

   If desired, preheat your oven to 350°F (175°C) and spread 3/4 cup chopped mixed nuts on a baking sheet. Toast for 7-8 minutes, stirring once, until fragrant.

   Cool, then set aside.

3. Preheat and prepare your pan:

   Preheat oven to 325°F (160°C). Grease your 8-inch cake pan and line the base and sides with parchment paper, allowing an overhang for easy removal.

4. Cream the butter and sugar:

   In a large mixing bowl, beat 1/2 cup softened butter and 3/4 cup brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.

5. Add yogurt and flavorings:

   Beat in 1/2 cup Greek yogurt (or plant-based yogurt), 1 1/2 tsp vanilla extract, and 1 tsp lemon zest (if using). Beat until smooth and creamy.

6. Combine dry ingredients:

   In a separate bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp salt.

7. Mix the batter:

   Gradually add the dry ingredients to the wet mixture, mixing on low speed. If the batter appears very thick, add 1/4 cup milk (or as needed) to loosen it to a scoopable consistency.

8. Fold in fruit and nuts:

   Drain any excess juice from the soaked fruit. Fold the fruit and toasted nuts gently into the batter using a spatula, making sure everything is evenly distributed.

   Be gentle to avoid crushing the fruit and nuts, which keeps the cake’s texture delightful.

9. Fill the pan and smooth:

   Spoon the batter into your prepared pan. Use a spatula or back of a spoon to level the top.

   Tap the pan gently on the counter to release air bubbles.

10. Bake:

    Place the cake in the center of the oven and bake for 65-80 minutes. Check at 1 hour; a skewer inserted in the center should come out clean or with only a few moist crumbs.

    If the top is over-browning, tent loosely with foil in the last 20 minutes.

11. Cool:

    Remove from oven and place on a wire rack. Cool in the pan for 15 minutes, then carefully lift out using the parchment overhang.

    Cool completely before slicing or storing.

12. Optional: Age your cake

    For a deeper flavor, wrap the cooled cake in baking parchment and foil. Store in an airtight container at room temperature for up to 1 week, allowing flavors to mature.

    You can brush with extra orange juice every couple of days to keep it moist.

    Fruit cake only gets better with time—if you can wait!

Tips & Variations

• Alcohol Soak: For a traditional touch, soak the dried fruit in a mix of orange juice and dark rum or brandy. This adds depth and helps preserve the cake.
• Fruit Choices: Use your favorite dried fruits—cranberries, figs, pineapple, and mango all work well. Chop larger fruits for even distribution.
• Vegan Option: Use plant-based butter and yogurt to make the recipe fully vegan. Check that your sugar is vegan, as some are processed with bone char.
• Add a Glaze: For a glossy finish, brush the cooled cake with warm apricot jam or a mixture of orange juice and powdered sugar.
• Nut-Free Version: Omit nuts entirely or substitute with roasted seeds (like pumpkin or sunflower) for a crunch without allergens.
• Spice It Up: Add a pinch of ground cloves or allspice for extra warmth, or a splash of almond extract for a subtle twist.
• Mini Cakes: Bake the batter in muffin tins for individual fruit cakes—perfect for gifting or portion control.
• Storage: Wrap tightly and store at room temperature for up to 1 week, in the refrigerator for 2-3 weeks, or freeze slices for several months.

“A fruit cake is a celebration of patience—soak, bake, and let the flavors bloom with time. The reward is always worth it.”

For more easy vegetarian meal ideas, take a look at these Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and get inspired by Peruvian Vegetable Recipes for Flavorful Healthy Meals for a savory contrast!

Nutrition Facts

Nutrition information is approximate and will vary based on the specific ingredients and brands you use.

Serving Suggestions

• Classic Tea Time: Serve thick slices with your favorite hot tea or coffee for a cozy afternoon treat.
• With Cream Cheese: Spread a bit of plain or lightly sweetened cream cheese on each slice for a tangy contrast.
• Holiday Platter: Arrange the fruit cake with fresh fruits, cheeses, and nuts for an elegant dessert board.
• As a Gift: Wrap individual portions in parchment and festive ribbon for a homemade holiday gift.
• Warm with Custard: Gently warm a slice and drizzle with warm vanilla custard or vegan bechamel for a decadent dessert (try this Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes).
• Breakfast Treat: Enjoy a small slice with Greek yogurt and a drizzle of honey for a special breakfast.

Conclusion

This vegetarian fruit cake is a tribute to the timeless tradition of holiday baking, reimagined for modern plant-based kitchens. Its heady aroma, rich texture, and vibrant bursts of fruit make every slice a celebration.

Whether you’re baking for a festive table, preparing thoughtful homemade gifts, or simply indulging in a nostalgic treat, this recipe will become a new favorite in your collection.

Remember, the beauty of fruit cake lies in its versatility and longevity—don’t hesitate to experiment with your favorite fruits, nuts, and spices. Share it with loved ones or savor it slowly over time.

There’s something incredibly special about enjoying a cake that gets better with age! If you enjoyed this recipe, be sure to explore my Vegetarian Date Cake Recipe for another naturally sweet dessert, or browse Veg Recipes for Slow Cooker for more easy plant-based ideas.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Fruit Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful fruit cake packed with dried fruits and nuts, perfect for vegetarians. Ideal for celebrations or as a teatime treat.”, “prepTime”: “PT25M”, “cookTime”: “PT1H30M”, “totalTime”: “PT1H55M”, “recipeYield”: “10 servings”, “recipeIngredient”: [“1 1/2 cups mixed dried fruits (raisins, currants, chopped apricots)”, “1/2 cup chopped walnuts”, “1/2 cup unsalted butter, softened”, “3/4 cup brown sugar”, “2 large eggs”, “1 1/2 cups all-purpose flour”, “1/2 teaspoon baking powder”, “1/4 teaspoon baking soda”, “1/2 teaspoon ground cinnamon”, “1/4 teaspoon ground nutmeg”, “1/2 cup orange juice”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 325\u00b0F (160\u00b0C) and line a loaf pan with parchment.”}, {“@type”: “HowToStep”, “text”: “Cream butter and brown sugar until fluffy.”}, {“@type”: “HowToStep”, “text”: “Beat in eggs, one at a time.”}, {“@type”: “HowToStep”, “text”: “Add orange juice and vanilla, mix well.”}, {“@type”: “HowToStep”, “text”: “In a bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg.”}, {“@type”: “HowToStep”, “text”: “Gradually add dry ingredients to wet mixture.”}, {“@type”: “HowToStep”, “text”: “Fold in dried fruits and walnuts.”}, {“@type”: “HowToStep”, “text”: “Pour batter into prepared pan and smooth top.”}, {“@type”: “HowToStep”, “text”: “Bake for 1 hour 30 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool in pan for 10 minutes, then transfer to a wire rack.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “4 g”, “fatContent”: “10 g”, “carbohydrateContent”: “45 g”}}