Allergy Free Fruitcake
Fruitcake dates back to ancient Rome and was often used as a wedding cake.
This is vegan and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Allergy Free Fruitcake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
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In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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In a separate bowl, mix together the coconut oil, maple syrup, applesauce, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
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Fold in the dried fruits, chopped nuts, orange zest, and lemon zest.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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Once cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
