As I pulled my cake out of the oven, the warm scent of cardamom and orange enveloped my kitchen like a cozy hug. This Festive Vegan & Gluten-Free Fruit and Nut Cake with Zesty Orange Cardamom Cashew Cream isn’t just delectable; it transforms traditional dessert into a joyful celebration. Bursting with the sweet essence of dried fruits and the crunch of nuts, this recipe offers a wholesome twist that will impress even the most dedicated holiday bakers. Not only does it cater to vegan and gluten-free diets, but it also provides an inviting alternative to the usual store-bought options, making it perfect for gatherings. Imagine treating your loved ones to a slice of cake that’s both nourishing and indulgent, topped with a velvety cashew cream! Are you ready to elevate your festive baking with this delightful creation?
Why is this cake a holiday must-try?
Irresistible Flavors: The combination of sweet dried fruits and crunchy nuts creates a symphony of taste in every bite.
Healthier Indulgence: This cake is both vegan and gluten-free, allowing everyone to enjoy without guilt.
Festive Appeal: Perfect for holiday gatherings, it brings a cheerful vibe to your table—far from bland store-bought desserts.
Easy to Customize: Tailor the cake to your preferences with various fruit and nut substitutes, like dried cherries or pecans, creating your unique twist.
Quick Prep Time: A straightforward baking process means less time in the kitchen and more time enjoying the festivities!
Serve with Style: Pair it with whipped cashew cream for a luxurious finish—your friends and family will be talking about this cake long after the last slice is gone!
Fruit and Nut Cake Ingredients
For the Cake
• Dried Fruits (Cranberries, Dates, Figs) – These add the perfect balance of sweetness and moisture; feel free to substitute with apricots, raisins, or cherries for variety.
• Nuts (Almonds, Hazelnuts, Walnuts) – They provide crunch and healthy fats; you can swap them for your favorites like pecans or cashews.
• Orange Juice – Freshly squeezed enhances the cake with bright acidity and delightful flavor.
• Gluten-Free Flour (Buckwheat or Oat Flour) – This gives structure to the cake; oat flour yields a lighter texture if desired.
• Baking Powder – Essential for helping the cake rise; ensure it’s gluten-free if needed.
• Spices (Cardamom, Cinnamon) – Warm and aromatic, adjust these for your palate’s preference.
• Maple Syrup or Agave Syrup – A natural sweetener to make your cake irresistible; honey is a good alternative if not strictly vegan.
For the Cashew Cream
• Cashews – Soaked for a creamy texture, they form the base of the cream; macadamia nuts can also work for a different flavor profile.
• Orange Zest – Enhances the cream’s brightness, complementing the cake beautifully.
• Maple Syrup – A touch of sweetness for balance; adjust based on your desired sweetness level.
• Cardamom Powder – A hint of this spice adds warmth, echoing the flavors in the cake.
Step‑by‑Step Instructions for Fruit and Nut Cake with Orange Cardamom Cashew Cream
Step 1: Soak the Dried Fruits
In a medium bowl, combine your dried fruits—cranberries, dates, and figs. Pour freshly squeezed orange juice over them until fully submerged. Allow the fruits to soak for at least 2 hours at room temperature. This rehydration will plump the fruits, enhancing their sweetness and moisture, resulting in a sumptuous Fruit and Nut Cake.
Step 2: Mix Dry Ingredients
While the fruits are soaking, preheat your oven to 325°F (165°C). In a separate bowl, whisk together the gluten-free flour, baking powder, cardamom, and cinnamon until well combined. This mix will provide the necessary structure for your vibrant cake, so make sure there are no clumps and that the spices are evenly distributed.
Step 3: Combine Wet Ingredients
After the fruits have soaked, take another mixing bowl and add the soaked fruits along with their reserved orange juice. Incorporate your choice of sweetener, either maple syrup or agave syrup. Mix everything gently to ensure the sweetness permeates the fruit mixture, creating a luscious base for your Fruit and Nut Cake.
Step 4: Combine Mixtures
Now, it’s time to fold the dry ingredients into the wet mixture. Gently add the flour mixture to the soaked fruit and syrup blend, stirring until just combined. Avoid over-mixing; a few lumps are perfectly fine, as this will ensure a moist and tender texture in your cake.
Step 5: Pour Batter into Pan
Prepare an 8-inch cake tin by greasing it lightly with oil or lining it with parchment paper. Carefully pour the cake batter into the prepared tin, using a spatula to smooth the top. Make sure it’s evenly distributed to promote even baking, which will yield a beautifully shaped Fruit and Nut Cake.
Step 6: Bake the Cake
Place the cake tin in the preheated oven and bake at 325°F (165°C) for 1 to 1.25 hours. Keep a close eye on it, and check for doneness by inserting a toothpick into the center—aim for it to come out slightly sticky but not wet. This indicates your cake is perfectly baked and full of moist goodness.
Step 7: Cool & Serve
Once baked, remove the cake from the oven and let it cool in the tin for at least 20 minutes before transferring it to a wire rack. Allow it to cool completely before slicing. Serve your delightful Fruit and Nut Cake with dollops of zesty Orange Cardamom Cashew Cream for an extra touch of luxury that will impress every guest at your festive celebration.
Expert Tips for Fruit and Nut Cake
Soak Dried Fruits: Ensure that you soak your dried fruits adequately in orange juice for at least two hours. This step enhances moisture and flavor in the cake.
Check For Doneness: Remember, a toothpick should come out slightly sticky, not completely clean, to indicate the perfect moist texture in your Fruit and Nut Cake.
Prevent Over-Baking: Keep an eye on your cake as it bakes. Failure to do so could lead to a dry cake. Set a timer and check it a bit earlier than the maximum time.
Don’t Rush Cooling: Allow the cake to cool completely in the tin before slicing. This helps it set properly and makes for cleaner, neater slices.
Serve with Cream: For a beautiful presentation, serve the cashew cream on the side rather than pouring it over the cake. This keeps the cake visually appealing and lets guests add as much cream as they like.
Storage Tips for Fruit and Nut Cake
Room Temperature: Store your Fruit and Nut Cake in an airtight container at room temperature for up to 7 days. This keeps it moist and ready to enjoy any time!
Fridge: If you want to extend freshness, refrigerate the cake in an airtight container for up to 2 weeks. This is ideal for maintaining its delicious flavors and texture.
Freezer: For longer storage, wrap slices of the cake tightly in plastic wrap and place them in a freezer-safe container or bag. It can be frozen for up to 3 months—perfect for enjoying a tasty treat later!
Reheating: When you’re ready to enjoy the cake, simply thaw it in the fridge overnight or at room temperature for a few hours. You can gently warm it in the oven if you prefer it slightly warm.
Make Ahead Options
These Fruit and Nut Cake with Orange Cardamom Cashew Cream are perfect for meal prep enthusiasts! You can soak the dried fruits up to 24 hours in advance, allowing them to rehydrate fully and infuse their sweetness into the cake. Additionally, you can mix the dry ingredients and store them in an airtight container for up to 3 days; this not only saves precious time but ensures freshness. When you’re ready to bake, simply combine the soaked fruits with the dry mix, pour the batter into your prepared cake tin, and bake as directed. For the cashew cream, prepare it ahead of time and refrigerate—this way, you’ll have a delightful, ready-to-serve topping that ensures your cake remains just as delicious and festive!
Fruit and Nut Cake with Orange Cardamom Cashew Cream: Variations & Substitutions
Feel free to get creative with this fruit and nut cake—let your taste buds be your guide!
Dried Fruit Swap: Use apricots or raisins instead of cranberries for a different sweetness profile. Each fruit brings its own charm, making your cake uniquely yours.
Nutty Twist: Try pecans or cashews in place of the almonds and hazelnuts for a delightful crunch. The rich flavor of pecans pairs wonderfully with the sweetness of the fruits.
Juicy Zest: Replace orange juice with lemon juice for a refreshing citrus kick. The tartness will complement the sweetness of the cake beautifully, creating a balanced flavor palette.
Gluten-Free Flour Choice: Opt for almond flour instead of buckwheat flour for an extra nutty flavor and moist cake. This small change can take your cake to the next level!
Sweetener Variation: Use coconut sugar instead of maple syrup for a lower glycemic index option. This will impart a caramel-like flavor, enriching the overall taste of your cake.
Creamy Substitute: Swap the cashew cream for coconut cream for a tropical twist on the original flavor. The smoothness of coconut cream will bring a delightful richness that highlights the fruitiness.
Spice It Up: Add a pinch of nutmeg in addition to the cardamom for a warm, aromatic touch. The addition of nutmeg enhances the festive aroma—a perfect complement to any holiday gathering!
Add Some Heat: For a spicy kick, incorporate a dash of cayenne pepper into the cashew cream. A hint of heat can elevate the entire dessert, adding an exciting twist to traditional flavors.
Embrace these variations to personalize your Fruit and Nut Cake with Orange Cardamom Cashew Cream, and perhaps serve it alongside some delicious Butterfinger Cheesecake Bars for a festive dessert spread. It’s all about making it your own and sharing the joy of delightful, homemade treats with loved ones!
What to Serve with Festive Vegan & Gluten-Free Fruit and Nut Cake?
Create a memorable feast by complementing your delicious cake with vibrant and satisfying sides!
- Creamy Mashed Potatoes: The richness of mashed potatoes provides a comforting contrast to the sweet fruitiness of the cake.
- Spicy Roasted Carrots: Their caramelized edges and hints of spice add a touch of warmth that perfectly balances the sweetness of the cake.
- Fresh Green Salad: Crisp greens sprinkled with citrus vinaigrette provide a refreshing contrast, cutting through the cake’s density.
- Mulled Wine: Warm spiced wine enhances the festive atmosphere, echoing the cake’s aromatic spices while providing a delightful drink option.
- Coconut Yogurt Parfaits: Layered with berries and granola, these parfaits refresh the palate while keeping the dessert theme alive.
- Cinnamon Applesauce: The warm, aromatic flavors harmonize beautifully with the cake, making it an inviting topping or side.
Pairing different textures and flavors not only elevates your cake but creates an enjoyable dining experience!
Fruit and Nut Cake with Orange Cardamom Cashew Cream Recipe FAQs
What kind of dried fruits are best for this cake?
Absolutely! For this cake, I love using cranberries, dates, and figs because they offer a delightful balance of sweetness and moisture. However, you can easily substitute them with apricots, raisins, or even cherries if you wish! Just ensure that whatever you choose complements the rest of the flavors in the cake.
How should I store the fruit and nut cake?
I recommend storing your Fruit and Nut Cake in an airtight container at room temperature for up to 7 days. If you want to keep it fresh for longer, you can refrigerate it, where it will last for up to 2 weeks. Just remember to let it come to room temperature before serving to fully enjoy its flavors!
Can I freeze the fruit and nut cake?
Definitely! To freeze your cake, wrap slices tightly in plastic wrap, ensuring they’re well-covered to avoid freezer burn. Place the wrapped slices in a freezer-safe bag or container. You can freeze the cake for up to 3 months. When you’re ready to indulge, simply thaw the slices in the refrigerator overnight or leave them at room temperature for a few hours.
What if my cake turns out too dry?
Oh no! If your cake ends up being too dry, make sure to check if you soaked the dried fruits thoroughly. They should be soaked for at least 2 hours to help with moisture retention. Also, be cautious not to over-bake—aim for a toothpick that comes out slightly sticky. If it’s too late and the cake is already dry, try serving it with some of that luscious Orange Cardamom Cashew Cream to add moisture back into every bite!
Is this cake suitable for those with nut allergies?
If you or your guests have nut allergies, it’s best to avoid using nuts or opt for seeds—like pumpkin or sunflower seeds—as substitutes. The flavor and texture may vary but you’ll still have a delightful cake experience. Just make sure the baking powder you use is also nut-free to keep everything safe!
Mouthwatering Fruit and Nut Cake with Orange Cardamom Cashew Cream
Ingredients
Equipment
Method
- Soak the dried fruits in orange juice for at least 2 hours.
- Preheat oven to 325°F (165°C). Mix dry ingredients: gluten-free flour, baking powder, cardamom, and cinnamon.
- Combine soaked fruits and syrup in a bowl and mix gently.
- Fold dry ingredients into wet mixture until just combined.
- Pour batter into an 8-inch greased cake tin and smooth the top.
- Bake at 325°F (165°C) for 1 to 1.25 hours; check for doneness with a toothpick.
- Cool cake in the tin for 20 minutes, then transfer to a wire rack to cool completely.
- Serve with dollops of Orange Cardamom Cashew Cream.