Planning a party? Go big with this stunning vegan sheet cake version of an Irish fruitcake recipe without the alcohol but all of the flavor.
Our daughter needed an Irish dish for a heritage-themed event at school. This traditional Irish fruitcake recipe received some “kind” treatment, as well as removing the beer from the ingredients. The cake is pleasantly spiced and has a moist crumb-like gingerbread—so while delicious any time of the year, it is especially suited for a holiday table!
Vegan Guinessless Sheet Cate
- 1¼ cup spelt flour
- 1 cup oat flour
- ½ cup coconut sugar
- ½ cup raisins
- 1½ tsp ground cinnamon
- 1½ tsp grated lemon zest
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground nutmeg
- ¼-½ tsp ground ginger
- ¼ tsp sea salt
- 1 cup vanilla or plain nondairy milk
- ¾ cup unsweetened applesauce
- 2 tbsp macadamia or almond butter
- 1 tbsp blackstrap molasses
- 1 tbsp rice vinegar, apple cider vinegar, or fresh lemon juice
- 1 tsp pure vanilla extract
- Preheat the oven to 350°F. Lightly wipe an 8 × 12 baking dish with oil and line with parchment paper.
- In a large bowl, combine all the dry ingredients, including the raisins and zest.
- In a medium bowl, whisk together the milk, applesauce, nut butter, molasses, vinegar, and vanilla.
- Add the wet ingredients to the dry and mix until just combined. Transfer to the prepared baking dish. Bake for 26–29 minutes, until a toothpick or skewer inserted in the center of the cake out clean. Remove from the oven, and let the cake cool in the pan.
- Nut Butter/Nut-Free Note: If using nut butter, use one that is “runny” or loose, rather than a dense, thick nut butter. I have tested this cake without nut butter at all, and it’s still beautiful! To make it nut-free, omit the nut butter and increase the applesauce to 1 cup.
Reprinted with permission.