Vegan Fruit Loaf Cake Food

VEGAN FRUIT CAKE

Steps:

• Preheat oven to 350 F. Prepare baking pan. Spray a 9 inch loaf pan with cooking spray. Line with parchment paper down the long side of the pan leaving a few inches to hang over either side.
• In a large electric/stand mixer combine the dry ingredients on low speed: flour, salt, cinnamon, nutmeg, baking soda, and baking powder.
• Add the room temperature vegan butter to the bowl. Mix on medium-low speed for about a minute, until the mixture resembles sand.
• Add the vegan buttermilk, and vanilla extract. Mix on medium-high speed until combined.
• Fold in the raisins, cranberries, cherries, and chopped walnuts by turning to low speed, and incorporating throughout the batter.
• Transfer the batter to the prepared baking pan. Smooth over the top.
• Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before slicing.

VEGAN FRUITCAKE RECIPE

Steps:

• Place the star anise pods and the whole cloves in a small pouch of cheesecloth so you can easily pull them out of the mixture later.
• Cut all the dried fruits and the pear to the same size as the raisins and cranberries and in a medium bowl, pour the rum over top.
• Let it macerate overnight at room temperature (Or to speed the process microwave for 1 minute to reconstitute) and then let it sit for 3 hours
• Chop the nuts to same size, but reserve aside for last.
• In a large sauce pot combine the macerated fruits, the zest, grated ginger, spices, sugar, applesauce and vegan butter and bring to a boil.
• Reduce heat and simmer for 10 minutes on low heat.
• Let it cool for about 15 minutes, remove the sack of whole spices (anise pods and cloves) and discard then add the nuts and the sifted flour, egg replacer, baking soda and powder .
• Pour the batter into a greased 9" x 5" loaf pan or if you are using the mini loaf pan like me, you will only get 6, be sure to fill the batter almost to the top (about ¾ full) for whatever size [an you are using.
• Bake in a preheated 375°F oven for 10 minutes, then reduce heat to 350°F for another 10 minutes for the MINI LOAFS for a total bake time of 20-25 minutes.
• The large standard loaf will take 35-40 minutes total bake time.
• Cool in the pan until you can touch the pan without burning yourself and then flip out onto a wire rack to cool the rest of the way.
• While still warm, brush with additional rum *Optional see notes above the recipe section
• Cool completely then wrap well and store in the refrigerator for up to 2 weeks
• Sprinkle loaves with confectioners sugar or ice with optional buttercream and additional fruit compote as shown in the picture

VEGAN IRISH TEA BRACK

Steps:

• Preheat oven to 180 degrees Celsius.
• Add dried fruits to hot tea. Dissolve in the sugar. Let soak for about 15 minutes.
• Mix baking powder and flour.
• Add liquid ingredients, stir and mix well.
• Add mash bananas.
• Pour into a loaf tin.
• Bake for 1h and 30 minutes (or until a metal skewer comes out clean). I baked this at 180 degrees Celsius for the first 20 minutes, then lowered to 160 degrees for the next 50 minutes, and then 170 degrees for the final 20 minutes. I turned off the oven and let it sit in there for another 10 minutes.
• (But do the fork test to see when yours is done. You might need less time...)
• Allow to cool before cutting.

VEGAN GINGER LOAF CAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
• Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
• Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.