Tropical Fruitcake With Coconut Icing
Recipe contributed by Joey's Plate
Makes one 10-inch cake
- 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
- 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
- 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.
- Preheat oven to 350ºF.
- In a large bowl, combine gluten free flour, almond flour, coconut sugar, mesquite flour, spices, salt, baking soda, & cacao powder.
- 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.
- Add the wet ingredients to the dry ingredients, stirring until smooth, then fold in the chopped nuts.
- Pour batter into a 10 inch silicon bundt cake mold and bake 70 min until a toothpick inserted comes out clean.
- Remove from oven and allow to cool one hour before removing from the mold.
- In a high-speed blender, combine all ingredients except coconut oil until smooth.
- Add coconut oil and blend until smooth.
- Transfer to a a bowl and let cool in the fridge 10 minutes, until thicker but still liquid enough to pour.
- Pour over the cake then decorate with a dash of true cinnamon, chopped walnuts and berries or seasonal fruit.