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Fruit and Nut Cake with Orange Cardamom Cashew Cream

Mouthwatering Fruit and Nut Cake with Orange Cardamom Cashew Cream

This Fruit and Nut Cake with Orange Cardamom Cashew Cream is a festive vegan and gluten-free dessert bursting with flavor.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Dried Fruits (Cranberries, Dates, Figs) Can substitute with apricots, raisins, or cherries.
  • 1 cup Nuts (Almonds, Hazelnuts, Walnuts) Swap with favorites like pecans or cashews.
  • 1 cup Orange Juice Freshly squeezed.
  • 2 cups Gluten-Free Flour (Buckwheat or Oat Flour) Oat flour yields a lighter texture.
  • 1 tbsp Baking Powder Ensure gluten-free if needed.
  • 1 tsp Spices (Cardamom, Cinnamon) Adjust for taste.
  • 1/2 cup Maple Syrup or Agave Syrup Honey is a good alternative if not strictly vegan.
For the Cashew Cream
  • 1 cup Cashews Soaked for a creamy texture.
  • 1 tbsp Orange Zest
  • 2 tbsp Maple Syrup Adjust based on sweetness preference.
  • 1/2 tsp Cardamom Powder

Equipment

  • mixing bowls
  • whisk
  • cake tin
  • spatula
  • Oven

Method
 

Preparation
  1. Soak the dried fruits in orange juice for at least 2 hours.
  2. Preheat oven to 325°F (165°C). Mix dry ingredients: gluten-free flour, baking powder, cardamom, and cinnamon.
  3. Combine soaked fruits and syrup in a bowl and mix gently.
  4. Fold dry ingredients into wet mixture until just combined.
  5. Pour batter into an 8-inch greased cake tin and smooth the top.
  6. Bake at 325°F (165°C) for 1 to 1.25 hours; check for doneness with a toothpick.
  7. Cool cake in the tin for 20 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Serve with dollops of Orange Cardamom Cashew Cream.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 80mgPotassium: 200mgFiber: 3gSugar: 12gVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Store in an airtight container at room temperature for up to 7 days or refrigerate for up to 2 weeks. Cake can be frozen for up to 3 months.

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