Tropical Fruitcake With Coconut Icing

Recipe contributed by Joey's Plate

Makes one 10-inch cake

INGREDIENTS:

• ¼ cup Medjool dates, pitted and diced
• ¼ cup dried unsulphured apricots, diced
• ¼ cup dried cherries
• 2 Tbsp candied ginger, diced
• ½ cup mixed tropical fruit, drained (reserve juice)
• ¼ cup pineapple juice reserved from tropical fruit can
• zest of 1 orange
• 1¾ cups gluten-free flour blend
• 1½ cups almond flour
• 1¼ cups coconut sugar
• 1 Tbsp mesquite flour
• 1½ tsp ground true cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp cloves, freshly ground
• ¼ tsp salt
• 2 tsp baking soda
• 2 Tbsp cacao powder
• 1 cup non-dairy milk 
• ½ cup light coconut milk
• 2/3 cup virgin coconut oil, melted
• 2 Tbsp apple cider vinegar
• ¼ cup maple syrup
• 1½ tsp vanilla extract
• ¾ cup walnuts, chopped
• ½ cup pecans, chopped

Coconut Icing

• ½ cup raw cashews, soaked for 2 hours
• 1/3 cup light coconut milk
• ½ cup virgin coconut oil, melted
• 2 Tbsp maple syrup
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp pure vanilla extract

 DIRECTIONS:

1. In a medium bowl, combine dried fruit, candied ginger, tropical fruit, pineapple juice and orange zest then cover and let chill in the fridge overnight.
2. Preheat oven to 350ºF.
3. In a large bowl, combine gluten free flour, almond flour, coconut sugar, mesquite flour, spices, salt, baking soda, & cacao powder.
4. Ensuring all ingredients are at room temperature to prevent hardening of the coconut oil, in a separate bowl, combine non-dairy milk, light coconut milk, melted coconut oil, apple cider vinegar, maple syrup and vanilla and stir well.
5. Add the wet ingredients to the dry ingredients, stirring until smooth, then fold in the chopped nuts.
6. Pour batter into a 10 inch silicon bundt cake mold and bake 70 min until a toothpick inserted comes out clean.
7. Remove from oven and allow to cool one hour before removing from the mold.

Coconut Icing

1. In a high-speed blender, combine all ingredients except coconut oil until smooth.
2. Add coconut oil and blend until smooth.
3. Transfer to a a bowl and let cool in the fridge 10 minutes, until thicker but still liquid enough to pour.
4. Pour over the cake then decorate with a dash of true cinnamon, chopped walnuts and berries or seasonal fruit.