Just because it's gluten free and vegan doesn't mean this fruitcake compromises on taste. One to make when you've got an afternoon catch up with friends in the diary.
- 125 ml (4 fl oz/½ cup) of plant-based milk
- 320g (11½ oz) of apple purée
- 135g (5 oz) of rapadura sugar
- 60g (2 oz) of coconut oil
- 390g (14 oz) of gluten-free plain (all purpose) flour
- 2 tsp of bicarbonate of soda (baking soda)
- 1 ½ tsp of ground cinnamon
- ½ tsp of ground nutmeg
- ¼ tsp of ground cloves
- ½ tsp of ground sea salt
- 125g (4½ oz) of dried dates, pitted and roughly chopped
- 125g (4½ oz) of dried figs, roughly chopped
- 125g (4½ oz) of raisins
- 80g (2¾ oz) of dried cranberries
- 1 tbsp of finely grated orange zest
- 125g (4½ oz) of dried apricots, chopped
- 125g (4½ oz) of walnuts, chopped
- 50g (1¾ oz) of flaked almonds
- Preheat the oven to 180°C (160°C fan forced/350°F).
- Line the base and sides of a 20 cm (8 in) round springform cake tin with baking paper.
- 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.
- 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.
- Add the wet mixture to the dry and stir well.
- 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.
- 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.
- Serve and enjoy! This cake freezes well – tightly wrap slices of cake in plastic wrap and freeze for up to 1 month.
Recipe courtesy of The Healthy Convert by Nicole Maree, photography by Elisa Watson (Hardie Grant, £14.99)