Vegan Christmas Fruitcake Recipe

Vegan Christmas fruitcake recipe

The Spruce / Ulyana Verbytska

Prep: 14 mins
Cook: 40 mins
Total: 54 mins
Servings: 10 servings
Yield: 1 loaf
Nutrition Facts (per serving)
233 Calories
5g Fat
46g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10
Amount per serving
Calories 233
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 115mg 5%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 2%
Total Sugars 26g
Protein 2g
Vitamin C 16mg 78%
Calcium 36mg 3%
Iron 1mg 6%
Potassium 89mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fruit cake always gets a bad reputation. It may seem hard to imagine, but you can look forward to eating this vegan fruitcake every Christmas! This holiday season, instead of buying a store-bought fruitcake, why not make your own to share with friends and neighbors? All you need to make your own vegan version is some candied fruit (usually sold in the snack aisle near the nuts and dried fruits or check the baking aisle at your grocery store) and the usual cake ingredients—flour, sugar, baking soda, a little allspice for holiday flavor, and egg replacer and vegan margarine to keep it vegan. This recipe is simple and easy to prepare.


  • 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

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Ingredients for vegan Christmas fruit cake
    The Spruce / Ulyana Verbytska
  2. Lightly grease and flour a loaf pan. You can also use an 8-inch diameter cake pan if you prefer. 

    Grease loaf pan
    The Spruce / Ulyana Verbytska 
  3. Using a fork, whip the egg replacer in 4 tablespoons of water until fluffy.

    The Spruce / Ulyana Verbytska
  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.

    Add in dried fruit
    The Spruce / Ulyana Verbytska
  5. In a large bowl, sift together the flour, baking powder, baking soda, and allspice.

    Add flour and allspice
    The Spruce / Ulyana Verbytska
  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.

    Bake vegan fruitcake
    The Spruce / Ulyana Verbytska
  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. 

    Let fruitcake cool
    The Spruce / Ulyana Verbytska