Food photographer, stylist, and blogger, Hein van Tonder developed this rich, moist vegan fruit cake which can be found in Leozette Roode’s The South African Vegan Cookbook, R315, Human & Rousseau.
TRY THIS WITH YOUR VEGAN FRUIT CAKE: CHAMPAGNE ICED TEA COCKTAIL
150g dried prunes, chopped
500g prepacked dried fruit cake mix
200g glace cherries
175g coconut oil
300g dark muscovado sugar
3/5 cup coffee liqueur
juice and zest of 2 oranges
2t mixed spice
1t instant espresso powder
45ml flaxseed powder
2/5 cup water
100g ground almonds
100g apple sauce
100g mixed nuts of your choice, roughly chopped (optional)
1t baking powder
2/5 cup brandy, rum or amaretto
extra brandy or rum, for brushing during resting
YOU MIGHT ALSO LIKE: FIG, ROCKET AND WALNUT SALAD
1. Place the fruit, coconut oil, sugar, liqueur, orange juice and zest, cacao, mixed spice, espresso powder and salt in a saucepan. Bring to a slow boil while stirring. Simmer for 10 minutes, remove from the heat and let it stand to reach room temperature.
2. Preheat the oven to 150°C. Line the sides and bottom of a 22cm loose-bottom cake tin with a double layer of baking paper, making sure the paper is about 3 cm higher than the edges of the tin.
3. In a large bowl, add the flaxseed powder and water, mix and let it stand to thicken for a few minutes. Add the fruit, flour, almonds, apple sauce, nuts (if using), baking powder to the flax mixture and mix well. Spoon the mixture into the prepared tin and bake for about 2 hours or more until the cake is firm and the top quite shiny. Start testing the cake after 1 hour, 45 minutes by inserting a cake tester into the centre.
4. Don’t worry if there is a very slight bit of moist batter attached to the tester – as long as the batter isn’t raw. If it is too uncooked, return it to the oven for another 15 minutes. Test again and repeat if needed, until the cake is cooked through.
5. Cover the top with foil so that the cake does not become too dark on top. Remove the cooked cake from the oven and pierce some holes with the cake tester.
6. Carefully pour the brandy, rum or amaretto over the hot cake. Let the cake cool down completely and remove from the cake tin. Wrap tightly in foil. Let it rest for 10 days in an airtight container, brushing with more brandy every few days until ready to serve.