Gluten-Free Vegan Tropical Fruit Cake

This Gluten-Free Vegan Tropical Fruit Cake is easy to make, super moist and full of tropical
flavour! 
Gluten-Free Vegan Tropical Fruit Cake

Ingredients

• 200 g (1 cup) dried tropical fruit, finely chopped (I used a mixture of pineapple, mango, papaya and goji berries)
• 50 g (1/2 cup) pistachio nuts, roughly chopped (or sub any other nuts)
• 4 tablespoons desiccated coconut
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)
• 1/4 teaspoon ground cardamom
• Generous amount of rum or brandy (ensure vegan/gluten-free if necessary - or sub apple or orange juice)
• 8 tablespoons coconut oil (or sub olive or vegetable oil)
• 200 ml (4/5th cup) milk, any kind
• Juice of 1/2 lime
• 1 teaspoon vanilla extract
• Pinch of salt
• 150 g (1 1/4 cup) ground almonds
• 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking power (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda

To decorate (optional):

• 3 tablespoons coconut flakes

Instructions

1. Place the dried fruit, pistachio nuts, desiccated coconut, ginger, cinnamon, mixed spice and cardamom in a bowl and add a generous amount of rum or brandy, until everything is roughly covered
2. Keep covered in the fridge for around 24 hours, to allow the flavours to develop
3. Before making the cake, preheat oven to 180 degrees (350 degrees)
4. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
5. Once melted, add the milk to the same bowl along with the lime juice, vanilla, salt and ground almonds
6. Sift in the flour, baking powder and bicarbonate of soda
7. Add the dried fruit mixture (along with any residual alcohol), adding a tiny splash more milk if it’s looking too dry
8. Transfer mixture into a baking tin lined with greased baking paper (I used a 7inch/18cm springform tin)
9. Scatter over the coconut flakes if desired, and bake in oven for around 30 minutes until risen and an inserted skewer comes out clean
10. Leave to cool before cutting
11. Keeps covered in the fridge for up to a few days

https://www.rhiansrecipes.com/2017/12/23/gluten-free-vegan-tropical-fruit-cake/?utm_source=Rhian%27s+Recipes&utm_campaign=d2e67063d2-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_2e8350b53a-d2e67063d2-90547107