Description
Vegan Holiday Fruit Cake made with no-added-oil baked with almonds, applesauce, and Fruit Bliss Organic Fruit Medley for a sweet festive cake to share.
Ingredients
- 1 flax eggs (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 1/2 cup unrefined coconut sugar
- 1 cup unsweetened applesauce
- 1/2 cup almond butter
- 1 1/2 cup oat flour
- ½ cup superfine almond flour
- 1/2 tsp baking powder
- ½ tsp ground cinnamon
- ½ cup slivered almonds
- 1 ½ cups Fruit Bliss Organic Fruit Medley + more for topping
- ½ cup apricot jam or preserves
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper or lightly grease with coconut oil.
- Add the flax egg to a large mixing bowl and allow it to gel for ~5 minutes.
- Add in the applesauce, almond butter, and coconut sugar to the bowl and mix everything well to combine.
- Add the oat flour, almond flour, baking powder, and cinnamon to the wet and mix well to combine. The batter should be thick but pourable; without any clumps.
- Fold in the slivered almonds and organic fruit medley and mix again to evenly distribute them.
- Pour the batter into the baking pan and top with more dried fruit.
- Bake the cake for 55-65 minutes, or until the top is slightly brown and a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes and then lift the bread by the parchment and onto a cooling rack and cool completely before topping with apricot jam. Slice and serve!
- Store leftovers in an airtight container in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dessert, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free