Dad's fruitcake

Dad's fruitcake

Dairy free, gluten free, vegan

The Healthy Convert
Elisa Watson, Jeremy Butler

Dad would always brag about his fruitcakes, even if they were store bought. We’d enjoy a sneaky slice together for morning or afternoon tea.


Quantity Ingredient
125ml plant-based milk
320g apple pureé
135g rapadura sugar
60g coconut oil
390g gluten-free plain flour
2 teaspoons bicarbonate of soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground sea salt
125g dried dates, pitted and roughly chopped
125g raisins
80g dried cranberries
1 tablespoon finely grated orange zest
125g dried apricots, chopped
125g walnuts, chopped
50g flaked almonds


  1. Preheat the oven to 180°C (160°C fan forced). Line the base and sides of a 20 cm round springform cake tin with baking paper.
  2. In a saucepan over a medium–low heat, combine milk, apple purée, sugar and coconut oil. Stir until melted and combined. Set aside to cool.
  3. In a large mixing bowl sift flour, bicarbonate of soda, cinnamon, nutmeg, cloves and sea salt. Add dates, figs, raisins, cranberries, orange zest, apricots and walnuts and mix well.
  4. Add the wet mixture to the dry and stir well.
  5. Pour into the prepared cake tin. Sprinkle the flaked almonds on the top and gently push into the batter. Bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean.
  6. Remove from the oven and allow to cool completely in the tin on a wire rack. Once cooled, remove from the tin and cut into slices.
  7. Serve and enjoy! This cake freezes well – tightly wrap slices of cake in plastic wrap and freeze for up to 1 month.


  • You can replace the walnuts and flaked almonds with sunflower kernels or pepitas for a nut-free fruitcake.
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