Nothing says ‘holiday’ quite like a slice of fruitcake shared with family and friends, and this year you can enjoy a healthier version by making your own at home. Our Festive Plant-Based Fruitcake is full of fruits and nuts and uses date sugar, aquafaba and applesauce to replace refined sugar, eggs and oil, respectively. Celebrate the season with the recipe below.
1 3/4 cups gluten-free flour
1 1/2 cup dried fruit and nuts, chopped
1 cup fruit juice
3/4 cup date sugar
1/2 cup cashew milk
1/3 to 1/2 cup applesauce
2 tablespoons aquafaba
2 tablespoons dark molasses
1 tablespoon apple cider vinegar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Soak dried fruits and nuts in 1 cup of fruit juice for at least 2 hours (or overnight).
Preheat oven to 375°F.
In large mixing bowl, combine flour, date sugar, baking powder, cinnamon, and nutmeg, then stir.
In a second mixing bowl, combine cashew milk, applesauce, aquafaba, molasses, and apple cider vinegar. Add soaked dried fruit and nuts.
Add wet ingredients to the bowl of dry ingredients and stir to combine.
Pour batter into a 9-inch cake pan and bake for 40 minutes.
Lower temperature to 350°F and bake for another 10-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely then slice and serve.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.