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.