A vegan friendly recipe to a delicious fruit cake
Ingredients
2 cups (280g) all-purpose flour
1 cup (200g) granulated sugar
1 teaspoon baking soda
½ teaspoon salt
⅓ cup (80ml) vegetable oil
1 teaspoon vanilla extract
1 tablespoon white or apple cider vinegar
1 cup (240ml) water
1½ cups (225g) chopped fresh fruit of your choice (e.g., apples, bananas, or berries)
Instructions
Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Add Wet Ingredients
Make three wells in the dry ingredients. Pour the oil into one well, the vanilla extract into the second, and the vinegar into the third. Pour the water over everything. Mix until just combined; do not overmix.
Add Fruit
Gently fold in the chopped fruit, ensuring it's evenly distributed in the batter.
Pour and Bake:
Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Add Rolos & Top with Remaining Batter
Unwrap the Rolos and distribute them evenly over the batter layer in the pan. Pour the remaining brownie batter over the Rolos, carefully spreading it to cover the candies.
Cool
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional Glaze or Frosting
You can top the cake with a simple glaze (mix powdered sugar with a little plant-based milk) or vegan frosting if desired.
Serve
Cut into slices and serve. This cake is great on its own or with a dollop of vegan whipped cream or ice cream.
Tips For Vegan Fruit Cake
Fruit Choices
The type of fruit can change the flavour and texture. Dense fruits like apples or bananas work well for a moist, rich cake.
Flavor Variations
For cleaner cuts, let the brownies cool completely before slicing.
Storage
Store any leftovers in an airtight container. It keeps well at room temperature for a couple of days or can be refrigerated.
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