Vegan Chocolate Fruit Cake

Ingredients

Dried fruits, nuts and spices

• 1 cup (160 g) dried fruits chopped, e.g. apricots, dates, figs
• 1/2 cup (80 g) raisins
• 1/2 cup (75 g) nuts chopped e.g. cashews, almonds, walnuts, pecan nuts
• 1/4 cup (60 ml) rum OR 1/4 cup orange juice and some drops of rum flavor
• 1 tsp cinnamon
• 1 tsp allspice
• 1 thumb fresh ginger chopped

Dry ingredients for the cake

• 1 cup (160 g) white rice flour
• 1/2 cup + 2 tbsp (75 g) tapioca flour
• 1/4 cup (33 g) garbanzo flour (chickpea flour)
• 2 tsp baking powder
• 1/2 tsp baking soda

Wet ingredients for the cake

• 2 small/medium (200 g) spotty bananas
• 1/2 cup (120 ml) coconut milk
• 1/3 cup (80 ml) maple syrup or any other liquid sweetener (use less if you add more dried fruits)
• 3 tsp lime juice
• 1 tsp vanilla extract
• 2 tbsp (28 g) coconut oil melted
• 3 flax eggs (3 ground flax seeds + 6 tbsp water)
• 3 drops each of orange- and lemon essential oil (optional)

Chocolate glaze

• 3 tbsp peanut flour (see notes)
• 3 tbsp cocoa powder
• 3-4 tbsp maple syrup (depending how sweet you want it)
• 2-3 tbsp water OR orange juice
• 2 tbsp coconut oil melted
• 1 pinch of salt

Directions

• Chop your dried fruits and nuts and soak them together with the raisins and spices in rum (or orange juice with rum flavor) overnight or for at least two hours
• Put the dry ingredients in a big bowl and stir until there are no clumps. You can use 2 cups of any gluten free flour blend instead of the flours I listed
• Add the wet ingredients into the dry ingredients and stir with a spatula until the mixture is combined
• Now add the soaked dried fruits, raisins and nuts and mix again with a spatula
• Line a mold with parchment paper or grease it with a little bit of coconut oil. My mold measures 8 x 4 x 2.5 inches
• Bake in the oven at 390 degrees F (200 degrees C) for about 45 minutes or until a toothpick comes out almost clean (don’t overcook it). Check after 40 minutes with a toothpick
• Mix all ingredients for the chocolate glaze with a whisk in a small bowl and pour it over the cake once it has cooled down. Store the cake in the fridge