Vegan Tropical Fruit Cake
This fruit cake is light, but super fruity, perfect for a summer picnic or stomp across the hills. Alternatively you can toast it and smother with butter to enjoy with a good cup of tea by the fire on a chilly day.
Equipment
- 1 Mixing bowl
- 1 Loaf Tin
Ingredients
- 1 cup dried apricots halved
- 1/2 cup chopped dried figs remember to remove the woody stalks
- 1/2 cup dried chopped papaya
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 2 cups self raising flour
- 1 3/4 cups coconut cream
Instructions
- The night before you are due to bake the loaf, place all the dry ingredients into a bowl.
- Mix in 1 1/2 cups of the coconut cream.
- Stir well to combine all the ingredients.
- Cover the bowl and place in the fridge overnight
- When you are ready to bake your cake, pre heat the oven at 190C (170C for fan forced)
- Grease and line your loaf pan (10 x 20 x 10 cm)
- Stand the mixture at room temperature for 10 minutes
- Add the remaining coconut cream and mix well.
- Pour mixture into the loaf tin.
- Bake for 1 hour or until a skewer inserted in the middle comes out clean.
- Stand for 5 minutes before turning out.