The Best Vegan & Alcohol-Free
Black Cake
Published on: 20 Dec, 2024 By: Meera
This Vegan and Alcohol-Free Black Cake is rich, moist, full of perfectly spiced fruity flavour, and has that classic pudding-like consistency. Although alcohol-free, this vegan version of the much beloved black cake tastes short of nothing – even the non-vegans were in disbelief. Bonus: you don’t have to pre-soak the fruits!
In the Caribbean, fruit cake or black cake is a Christmas staple. I remember it being very boozy and rich (and so irresistible that my 14-year-old self ate with absolute joy and without limits). Sure, that resulted in headaches, but it was not risky enough. Minah ting!
Since I became vegan at the age of 17, this beloved Christmas Classic was off the table for me. But, all hope wasn’t lost because my determination to make a vegan Black Cake was what produced this miraculous version that has it all!
The first Christmas I made it, we had both the vegan and the traditional versions at the table – and oh boy, the vegan one was a bigger hit! Despite not having the booze, this cake is reminiscent of a boozy treat (and I think it’s the fruits that give it this mouthfeel).
Why this recipe is a winner
- It uses no eggs or dairy so it’s cheaper, and more allergy-friendly
- It’s alcohol-free – some folks are sober or cannot have alcohol for health reasons, but they don’t have to miss out
- There’s no need to pre-soak the fruits
- It’s utterly delicious and has everything you’d look for in a Black Cake
What you’ll need
- dried fruit mix – mix your favourite fruits, like prunes, dates, raisins, dried citrus, apricots, tutti frutti, etc.
- unsweetened orange juice – you may also use grape or apple juice
- ground spices – cinnamon, clove and all-spice
- neutral-tasting oil – canola, soybean, sunflower, etc.
- brown sugar
- applesauce – egg-replacer + adds extra moisture
- browning – also called burnt sugar or caramel colour. This gives the cake its signature dark colour and flavour.
- all-purpose flour
- baking powder
- chopped nuts (optional) – peanuts, walnuts, cashews, or a mix.
Equipment
- medium saucepan
- wooden spoon
- counter or emersion blender/ food processor
- measuring cups
- measuring spoons
- whisk or fork
- rubber spatula
- cake pan – an 8x8cm pan or a 8-9” round pan
How to make a Vegan & Alcohol-Free Black Cake
Step 2: Blend the fruits. Add the fruits to a blender once cooled slightly, or completely. Blend until pureed.
Step 3: Make the cake. In a bowl, mix the oil, applesauce, sugar, fruit puree, and browning. It will take a moment to incorporate the oil. Then, add the sifted flour, ground spices, and baking powder. Mix with a whisk then gently fold with a spatula. Then, fold in the optional chopped nuts.
Step 4: Bake. Transfer the cake batter to a greased pan. Bake in an oven preheated at 180° Celsius or 360°Fahrenheit, for 40-50 minutes.
Storage
The only downside is this cake cannot stay at room temperature for as long as a traditional rum cake (which is around 3 weeks).
That’s mainly because there isn’t any alcohol to preserve it. But, hey, that’s not really bad, is it?
To store at room temperature, cover the cake with a tea towel, or wrap in cling film for up to 4 days, or refrigerate in an air-tight container for up to 7 days.
Let’s talk about the dried fruits
This recipe is very welcoming to your choices of dried fruits. Here are the common options: raisins,, currants, dates, prunes, tutti frutti, and maraschino cherries (although they aren’t dried). Consider dried apricots, kiwis, and papyaya.
I don’t opt for tutti frutti or the maraschino cherries because of the food dye, which isn’t usually vegan. But, if you don’t mind, feel free to use them – I’m sure they add nice flavours.
I used a mix of prunes, raisins, and dates (one cup of each). You can totally eyeball the amount of each fruit – no need for exact measurements.
No applesauce? No problem – here’s how to make it
Homemade applesauce is very easy to make. This is a great way to use up apples that are going bad.
First, wash and chop your apple(s) and transfer to a saucepan. Add a bit of water and cook on medium heat until the pieces are fork-tender, and there’s no remaining water. Then, transfer to a blender after slightly, or completely, cooled. Blend until pureed. Voila!
Baking Time
The baking time will vary depending on the size of your cake pan. It may take anywhere between 40-50 minutes.I used an 8” round cake pan which took 45 minutes to bake.
You can tell that the cake is done when the edge of the cake “pulls away” from the sides of the cake pan, and when you insert a toothpick into the center, it comes out clean. This cake may appear tender at first but will set as it cools.
Tips
- For a more hassle-free experience, you can prep the fruit puree in advance – store it in the fridge and make the cake at another time. Do the same for the applesauce, and browning (if you’re making your own).
- Keep an eye to avoid burning – when boiling the fruits, or making the applesauce, check every now and then to ensure that they don’t burn. This is not a recipe for disaster lol.
- Adjust this recipe to your preferences – if you like chunky fruits in the cake for texture, put aside some of the fruits before blending into a puree. If you prefer a less dark cake, reduce the browning. Add your favourite chopped nuts, or leave ’em out.
- Don’t overbake the cake – this cake may appear soft when the timer goes off, but you have to let it cool to set. Overbaking can result in tough edges and alter the cake’s flavour profile.
The Best Vegan & Alcohol-Free Black Cake
Ingredients
Fruit Puree
- 1 1/2 cups mix dried fruits
- 1 cup unsweetened orange juice you may use grape or apple juice
- 1/2 tsp ground cinnamon or a medium cinnamon stick
- 1/4 tsp all-spice
- 1/4 tsp ground cloves
Dry Ingredients
- 2/3 cup sunflower oil or other neutral-flavoured oil
- 1/2 cup brown sugar
- 1/4 cup applesauce
- fruit puree ~1 1/2 cups
- 3 tbsp browning
Wet Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground all-spice
- 1/2 tsp baking powder
- 1/3 cup chopped nuts optional
Instructions
Make the fruit puree
- Add the mix of dried fruits (washed) to a medium saucepan with along with the ground cinnamon, clove, allspice, and orange juice. Bring to a boil, then turn the heat to low. Allow to boil until the fruits are softened and the juice has reduced (40-50 minutes).
- Add the fruits to a blender once cooled slightly, or completely. Blend until pureed.
Make the cake
- In a bowl, mix the oil, applesauce, sugar, fruit puree, and browning, well. It will take a moment to incorporate the oil. Then, add the sifted flour, ground spices, and baking powder. Mix with a whisk then gently fold with a spatula. Then, fold in the optional chopped nuts.
- Transfer the cake batter to a greased pan. Bake in an oven preheated at 180° Celsius or 360°Fahrenheit, for 40-50 minutes. Baking times vary (see notes.)
Enjoy!
- This cake is best enjoyed when it's completely cooled, and it gets even more moist and delicious the longer it sits. Enjoy with ginger beer soda or a hot cup of tea.
- To store at room temperature, cover the cake with a tea towel, or wrap in cling film, for up to 3 days, or refrigerate in an air-tight container for up to 7 days.
Notes
- You can make your own applesauce: First, wash and chop your apple(s) and transfer to a saucepan. Add a bit of water and cook on medium heat until the pieces are fork-tender, and there’s no remaining water. Then, transfer to a blender after slightly, or completely, cooled. Blend until pureed. Voila!
- For a more hassle-free experience, you can prep the fruit puree in advance – store it in the fridge and make the cake at another time. Do the same for the applesauce, and browning (if you’re making your own).
- Keep an eye to avoid burning – when boiling the fruits, or making the applesauce, check every now and then to ensure that they don’t burn. This is not a recipe for disaster lol.
- Adjust this recipe to your preferences – if you like chunky fruits in the cake for texture, put aside some of the fruits before blending into a puree. If you prefer a less dark cake, reduce the browning. Add your favourite chopped nuts, or leave ’em out.
- Don’t overbake the cake – this cake may appear soft even when it’s finished, but you have to let it cool to set. Overbaking can result in tough edges and alter the cake’s flavour profile. Check the notes under “Baking Time” for more instructions.
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