4.84

Jamaican Fruit Cake

A delicious and rich version of Jamaican Fruit Cake that is especially popular around Christmas. it is vegan, gluten-free, and alcohol-free with an amazing taste and moist texture!

Jamaican Fruit Cake
PrintCategories: / Courses: Cuisines: Seasons:

Jamaican Christmas Cake Vegan, Gluten-Free

I don't drink alcohol so I substituted grape juice for the red wine, rum or Port wine that was traditionally used. I must say with my version you won't even miss the alcohol, when I serve this to my hubby, he was blown away and told me how I outdid myself and request I make another cake right away to serve along with my Sweet Potato Pudding and Sorrel Drink.

Jamaican Christmas Cake Recipe

Jamaican Fruit Cake, also known as, Jamaican Christmas Cake, Wedding cake, Jamaican Black Cake, is the cake of choice for weddings, parties or any formal occasion in Jamaica it is usually made by soaking dried fruits in alcohol for as little as a few days to years, usually, the latter is the norm.

Making this cake brings back childhood memories of my mom making several of this cake so she could share with friends and family during Christmas, the smell of our home was amazing as she baked them.

Jamaican Christmas Cake Steps

For my Jamaican Fruit Cake  I used Bob's Red Mills Gluten-Free All-Purpose flour, you may substitute flour of your choice, such as oat-flour, rice flour. For a deep brown color I used molasses but in Jamaica, we used browning as well, again the color was perfect without the use of browning.

Jamaican Christmas Cake (Vegan, Gluten-Free)

How To Make Jamaican Fruit Cake

To make the cake, I didn't have time to soak my fruits so I boiled them in grape just for 10 minutes but left a small amount to add to the batter as is for texture. I used a springform pan for easy release, but a well-oiled baking pan or parchment lined pan will work fine.

I used a non-dairy butter, Earth Balance Buttery Spread, and for sweetener, I used coconut sugar to help with a deep rich color but you can substitute with a dark brown sweetener like 'Sucanat'or turbinado sugar. Any dried fruit combination can be used but traditionally, its raisins, cherries, mixed peel, prunes, currants but I have made a delicious cake with the addition of Trader Joes Golden Berry Blend.

If you make this Cornbread recipe snap a photo and hashtag #healthiersteps — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

 

Per portion
Energy:
257 kcal / 1074 kJ
Fat:
12 g
Protein:
3 g
Carbohydrate:
34 g

Ingredients

For: 12 servings
Preparation:
20 min
Cooking:
1 h
Ready in:
1 h 20 min

Instructions

  1. Preheat oven 350 degrees F. Spray 9-inch round baking pan and set aside. Place grape juice and dried fruits in a large saucepan on medium heat and bring to boil. Reduce heat and simmer for 10 minutes. Allow fruits to cool.

  2. Place 1 1/2 cups of the fruits and remaining liquid in a blender or food processor and puree. Pour in a medium bowl, add molasses, softened butter, almond extract, vanilla, and lemon zest, mix well.

  3. In a large bowl, combine, gluten-free flour, almond flour, sugar, ground flaxseeds, baking powder, allspice, and salt

  4. Mix dry ingredients into wet ingredient and stir well to combine. Add remaining dried fruits and stir. Pour batter into prepare round baking pan. Bake for 60-90 minutes, or when fork is inserted in the center it comes out clean.

Notes

Jamaican Fruit Cake

Please Leave a Comment and a Rating

Rating

25 Comments
  1. Onebrytesmile
    November 15, 2018

    5.01

    Hello, I want to make this for Thanksgiving next week. It looks amazing. If I were to use eggs instead of flax, how many should I use? Thanks!

    • Michelle Blackwood
      November 15, 2018

      Hello, that’s awesome. Eggs aren’t necessary for this recipe, it won’t fall apart without it. Concerning the amount, I really don’t know. Happy Thanksgiving!

  2. Sylvia
    November 15, 2018

    4.01

    Love your website. So glad I found you. I have some fruits I have been soaking in rum for two years, I look forward to trying your recipe. Do you know the shelf life for the cake? I am still eating pieces of my traditional wedding cake with fondant icing, from 11 years ago.

    • Michelle Blackwood
      November 15, 2018

      Thank you Sylvia, I’m happy you are here and enjoy my recipe. Wow, that’s a long time for you to have cake remaining, I admire your discipline! This cake will not keep as long as traditional fruit cake because it doesn’t have any alcohol in it and it is moist. I should say about 2 days outside and 2-4 days in the refrigerator and up to 4 months in the freezer. If you are making it with regular flour. With gluten-free flour, I recommend that you keep it in an airtight container. All the best and Happy Holidays.

  3. Marina Yanay-Triner
    November 14, 2018

    What a beautiful looking cake!

    • Michelle Blackwood
      November 14, 2018

      Thank you Marina, hope you try it.

  4. Paula
    November 13, 2018

    Thanks for the yumny recipe. I can’t wait to try it. Can I use chia seeds instead of the flax seeds?

    • Michelle Blackwood
      November 13, 2018

      Paula you are welcome, absolutely chia seeds will be perfect.

  5. Okito Boothe
    November 13, 2018

    Hi Michelle, my fellow Gainesville Jamaican gluten free vegan. Lol. That’s a mouthful. You are a godsend! Question for you though… Is there a substitute for the almond flour that won’t leave the cake dry? Unfortunately, I have a severe nut allergy, so the almond flour won’t work for me. Thanks in advance.

    • Michelle Blackwood
      November 13, 2018

      Okito, that’s so cool that you are local. Welcome to my page, so happy you found me. adding ground sunflower seeds would definitely work. Hope you enjoy!

  6. susie
    November 13, 2018

    I cannot believe you make this without eggs. What makes it rise??

    • Michelle Blackwood
      November 13, 2018

      Lol Susie, honestly I hate the smell of eggs in baked goods, makes me nauseated. I have been baking like this for over 20 years and baking powder makes it rise. Hope you try it.

  7. Shernette
    January 11, 2018

    5.01

    I have been searching for a recipe like yours for the longest and this tastes pretty good, thank you

    • Michelle Blackwood
      January 11, 2018

      So happy you found my website Shernette, hope you get to try my other recipes

  8. Norma
    December 30, 2017

    This recipe reminds me of the recipe we ate growing up in the Caribbean!

  9. Pedro Nicolas
    December 30, 2017

    Love this recipe, I will be making it every holiday, so delicious!

  10. Theo
    December 28, 2017

    I have been looking for a recipe like yours for a while so happy!

  11. Maria Lara
    December 27, 2017

    Oh my, this cake tastes wonderful, thank you for sharing!

  12. Denise
    December 27, 2017

    By the way I forgot to add that I baked mine with Spelt Flour.

  13. Denise
    December 27, 2017

    While looking for an alternative to the traditional Christmas cake I came across yours. I made it for Christmas and it was a major hit. I have tried others vegan cakes and they never came out dark enough to look like the real Jamaican I grew up on. This one did and it was nice and soft and super easy to make. Will be making again for the New Year. Thank You for showing me that foods on the vegan lifestyle do not have to be complicated.

    • Michelle Blackwood
      December 27, 2017

      Denise, so happy for your feedback. I’m so happy it turned out great for you, my hubby went to get more molasses so that I can make for the New Year as well.

  14. Dunori
    December 22, 2017

    I’ve had this on my mind all month! I was thinking of making it almost the exact same way too (A/P flour instead and not skipping the “spirits”). I was looking for some guidance first though because it will be my first time making it and I found it here… Thanks!

    • Michelle Blackwood
      December 22, 2017

      Aww Dunori you are welcome, it is so easy to make so enjoy and Merry Christmas!

      • alecia anderson
        October 19, 2018

        5.01

        Hi Michelle, love your ideas although i’m not vegan but I love eating healthy food and after looking at some of your recipes and ideas healthier choice make me switch to being a vegan

        • Michelle Blackwood
          October 19, 2018

          Wow that’s amazing Alecia, thank you for your inspiring feedback. All the best on your journey!