Vegan fruit cake with a chocolate glaze

Vegan fruit cake with a chocolate glaze

A delicious vegan fruit cake with chocolate. A perfect cake for Christmas or any other time of the year

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Dessert

Servings: 9

Calories: 380kcal

Author: Ela

Ingredients

Dried fruits, nuts and spices

·         1 cup dried fruits, chopped, e.g. apricots, dates, figs (160 g)

·         1/2 cup raisins (80 g)

·         1/2 cup nuts, chopped e.g. cashews, almonds, walnuts, pecan nuts (75 g)

·         1/4 cup rum (60 ml) OR 1/4 cup orange juice (60 ml) and some drops of rum flavor

·         1 tsp cinnamon

·         1 tsp allspice

·         1 thumb fresh ginger chopped

Dry ingredients for the cake (see recipe notes)

·         1 cup white rice flour (160 g)

·         1/2 cup + 2 tbsp tapioca flour (75 g)

·         1/4 cup garbanzo flour (chickpea flour) (33 g)

·         2 tsp baking powder

·         1/2 tsp baking soda

Wet ingredients for the cake

·         2 small/medium sized spotty bananas (200 g)

·         1/2 cup coconut milk (120 ml)

·         1/3 cup maple syrup or any other liquid sweetener (80 ml / 110 g) (use less if you add more dried fruits)

·         3 tsp lime juice

·         1 tsp vanilla extract

·         2 tbsp coconut oil melted (28 g)

·         3 flax eggs (3 ground flax seeds + 6 tbsp water)

·         3 drops each of orange- and lemon essential oil (optional)

Chocolate glaze

·         3 tbsp peanut flour (see recipe notes)

·         3 tbsp cocoa powder

·         3-4 tbsp maple syrup (depending how sweet you want it)

·         2-3 tbsp water OR orange juice (see recipe notes)

·         2 tbsp coconut oil melted

·         1 pinch of salt

Instructions

          1.     Chop your dried fruits and nuts and soak them together with the raisins and spices               

      in rum (or orange juice with rum flavor) overnight or for at least two hours

2.    Put the dry ingredients in a big bowl and stir until there are no clumps. You can use 2 cups of any gluten free flour blend instead of the flours I listed

3.    Add the wet ingredients into the dry ingredients and stir with a spatula until the mixture is combined

4.    Now add the soaked dried fruits, raisins and nuts and mix again with a spatula

5.    Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2.5 inches

6.    Bake in the oven at 390 degrees F (200 degrees C) for about 45 minutes or until a toothpick comes out almost clean (don't overcook it). Check after 40 minutes with a toothpick

7.    Mix all ingredients for the chocolate glaze with a whisk in a small bowl and pour it over the cake once it has cooled down. Store the cake in the fridge

Source  https://elavegan.com

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