Festive Fruitcake

Often relegated to store bought boxes that last forever on your kitchen countertop, the fruitcake is definitely one of the more under appreciated holiday treats out there.

Easy to make and endlessly customizable, our plant-based festive fruitcake recipe aims to change all that. Once you smell it fresh out of the oven and try a slice, you’ll understand what we mean when we say that this is one cake in a box that your friends and family will look forward to receiving every holiday season.


1 ¾ cups One Degree Organics Sprouted Spelt Flour
1 ½-2 cups dried fruit and nuts, chopped (we’ve used cherries, cranberries, apricots, apples, currants, walnuts, and pecans – the possibilities are endless!)
1 cup fresh squeezed orange juice
¾ cup coconut sugar
½ cup non-dairy milk
½ cup apple sauce
2 Tbsp. aquafaba
2 Tbsp. dark molasses
1 Tbsp. lemon juice
1-2 tsp. vanilla paste
2 tsp. baking powder
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger (optional)
½ cup plant-based marzipan, chopped into ¼ inch cubes (optional)


Soak dried fruits in the orange juice for at least 2 hours.

Preheat oven to 375 F.

Combine flour, nuts, cane sugar, baking powder, cinnamon, nutmeg, and ginger in a large mixing bowl.

In another mixing bowl, combine almond milk, applesauce, aquafaba, molasses, lemon juice, and vanilla paste. Add soaked dried fruits and mix well.

Add wet ingredients to dry ingredients and mix.

Add half the batter to a 9-inch cake pan and then sprinkle the marzipan on top. Add the rest of the batter.

Bake for 40 minutes.

Lower the oven temperature to 350 F and bake for another 10-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely before serving.