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vegan fruit cake

The Best Ever Vegan Fruit Cake

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  • Author: Cláudia Reis
  • Total Time: 4 hours
  • Yield: 12 1x
  • Diet: Vegan


Enjoy our Portuguese-style fruit cake with a hint of cinnamon and dried fruits. It also includes a lemony and orangy zing and a hint of Port wine for a special flavor. The cake is wholesome with the inclusion of crunchy walnuts, almonds, cashews, hazelnuts, and sweet raisins. Every bite is full of deliciousness, perfect for any event or celebration.


Units Scale
  • 230 grams soy milk
  • 30 grams fresh yeast (or 11 gr dry yeast)
  • 100 grams sugar
  • 100 grams vegan margarine (plus extra for brushing)
  • 30 grams vegan Port wine or brandy
  • zest of one lemon
  • zest of one orange
  • 530+35 grams flour
  • 30 grams potato starch
  • 1 tsp fine salt
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 270 grams dried fruits (plus extra for decoration)
  • agave syrup (for brushing, optional)
  • Powdered sugar (for sprinkling on top)


  1. Combine warm soy milk, yeast, and a spoonful of sugar in a bowl. Set aside until the mixture becomes frothy.
  2. Add remaining sugar, melted margarine, orange and lemon zest, and Port wine to the yeast mixture. Stir well.
  3. In a separate bowl, mix flour, potato starch, fine salt, cinnamon, and turmeric.
  4. Gradually add the dry ingredients to the wet mixture, stirring continuously.
  5. Knead the dough, gradually adding more flour if needed, until soft and elastic.
  6. Allow the covered dough to rise in a warm, draft-free place until it triples in size. For assistance, place the dough in an oven with a tray of hot water underneath.
  7. Fold dried fruits into the dough after the first rise. Knead briefly and let it rest for 15 minutes.
  8. Shape the dough into a ring (rosca), by opening a hole in the middle, and place a small cup or ring in the center to keep it open during the second rise (where the dough should double in size).
  9. Brush the top of the cake with melted margarine and decorate with some dried fruits.
  10. Bake in a preheated oven at 350ºF or 180ºC for about 35 minutes or until golden-brown.
  11. After baking, let the cake cool. Then brush with agave syrup and sprinkle with powdered sugar.


  • Depending on the type of ingredients you use (flour type and even brand), you may need more or less flour. I started with 530 grams and added another 35 while kneading. After about ten minutes of kneading, the dough should be soft and elastic— not sticking to the surface.
  • I created my own dried fruit mix using 70 grams of walnuts, 50 grams of cashews, 50 grams of laminated almonds, 50 grams of hazelnuts, and 50 grams of raisins. Depending on how you like it, you may add more or less dried fruits to the dough. I roughly chopped the nuts before incorporating them into the dough but that’s optional.
  • I used the hot water method for rising the dough, which took about 1h30m for the first rise and 1 hour for the second rise.
  • The purpose of this recipe was to create one big cake for Christmas but you can make it smaller by cutting the ingredients in half. 
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Cuisine: Portuguese