As far as cakes go my favourite cakes of all are moist cakes, there is something so very enjoyable about sinking your teeth into a great tasting cake that has a soft compact and moist texture. So you can well imagine how much I loved eating this cake!
My vegan moist fruit cake is also gluten free, the brilliant thing about this cake is that you would never know that there is no eggs, no wheat, no butter or gluten.
The taste of the rich dried fruits take over the whole cake with their sweet intense flavours. The combination of fruit ranging from raisins, sultanas, dates, apricots and some glazed cherries for the traditional finish are all so fabulous together.
I use hot water that I soaked the fruit in to give the cake mixture its moisture.
There is no need to use any egg replacers or large amounts of starches in my fruit cake recipe.
It is a really easy fruit cake recipe to bake.
The next day the cake develops its very own sticky and glossy topping - the cake is just so adorable and tasty I know you will love it.
Ingredients for moist gluten free fruit cake recipe
2oz Sultanas
2oz Raisins
2oz Dried unsulphured apricots
3oz Dates
12 Glazed Cherries (halved)
5oz Rice Flour
1/2 Tbsp Cornflour (cornstarch)
1 Tbsp Soya Flour
500ml Hot water
50ml Vegetable oil
4oz Dark brown muscovado sugar
1 Vanilla pod
1 Tbsp Canadied peel
1 tsp Sweet mixed spice
1 tsp Xanthan gum
1 tsp Baking Powder
1/2 tsp Bicarbonate of soda
1-2 tsp Vanilla essence
Picture of glazed cherries and dried fruit.
See how moist the fruit cake is as I squeeze it between my fingers?
See how the cake bounces back to shape as I let go?
How to make Jeenas Kitchen Moist Fruit Cake Recipe
Place all of the dried fruit and candied peel into a bowl.
Slice the vanilla pod in two and scrap out the vanilla seeds.
Place the seeds and the remaining pods into the bowl of fruit.
Pour over the hot water and leave to soak for 10 minutes.
Slice the vanilla pod in two and scrap out the vanilla seeds.
Place the seeds and the remaining pods into the bowl of fruit.
Pour over the hot water and leave to soak for 10 minutes.
Place all of the dried ingredients into a large mixing bowl.
Add the cherries, vanilla essence and dried fruit mix lightly.
Add approximately half of the hot water you soaked the fruit in to the mixing bowl, only add a little at a time so you do not add too much water.
Add the cherries, vanilla essence and dried fruit mix lightly.
Add approximately half of the hot water you soaked the fruit in to the mixing bowl, only add a little at a time so you do not add too much water.
You want a thick textured cake batter.
Pour into a greased and floured square baking tin.
Bake in a hot oven at gas mark 6 for 30-40 minutes or until a skewer comes out clean and the cake is bouncy to the touch.
Do not open the oven door for at least 25-30 minutes.
Leave the cooked cake in the tray for a few minutes then turn out to cool on a rack.
Leave to cool.
Slice and enjoy Chef Jeenas delicious moist fruit cake recipe.
Slice and enjoy Chef Jeenas delicious moist fruit cake recipe.
A tip from Chef Jeena - ''Eat my tasty moist friut cake when it is still warm from the oven with some custard poured over the top for a divine pudding.''
See more gluten free recipe and vegan recipes
See more gluten free recipe and vegan recipes
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15 comments:
WOw it looks almost like a christmas cake with all the fruits.
Yum! I have never seen a fruit cake look so good! beautiful recipe :)
Wow Bouncing back fruit cake..very yummy! and so picture perfect.
I should try this.
I can't see the photos for some reason. I feel teased because it sounds sooo good! :)
That super moist fruit cake looks delightful! Terrific!
Cheers,
Rosa
That fruit cake does look nice and moist and good!
This must taste amazing with all those fruits in there. The cake looks so yummy being that moist! Great post Jeena.
Gluten free fruit cake. Sounds so good. YUM! Ur cake looks so moist and rich....
Beautiful looking cake and i can't believe it's vegan and gluten free.
Hi. I am wondering how long this cake will last? With traditional fruit cake you can wrap and store it in the refridgerator for a couple months until Christmas. Have you or anyone else tried this? Or is it best eaten fresh?
I am thinking this could be a Christmas cake with a little brandy in too... looks delicous!
Corn starch is not the same as corn flour, so which is it?
I'm just about to put this in the oven but realise I haven't added the vegetable oil! At which point should I have added it in?
Hi there, this cake looks great and I'm thinking it would be perfect for my wedding cake. Do you think the cake is firm enough to support being layered (I would like a 3 tier cake)? And also do you have any precise quantities for a 3 inch deep round 15cm, 23cm and 30cm tin? Many thanks
Wow looks very yummy !!! Can't wait to try it out and hope it comes out the same way.
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