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Linda Tyler is a plant-based cooking instructor, cookbook author, and writer. She teaches plant-based cooking classes for Portland and Mt. Hood Community Colleges in Oregon. In addition to her cook-along classes, she offers one-on-one plant-based lifestyle coaching through Portland Community College. Class descriptions are available here.

Through her website, www.graciousvegan.com, Linda shares healthy plant-based recipes and answers to common questions about plant-based cooking. She uses no oil, refined grains, full-fat coconut milk, or refined sugar in her recipes, and she provides answers to questions such as “What’s Wrong with Oil?” and “What is Water-Sauté?”

Linda started a 30-Day Plant-Based Eating Habit Challenge program in January, focusing on research-based approaches to structuring and supporting new habits (using the books Atomic Habits and Tiny Habits). Information on the Challenge is here.

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Email: graciousvegan@gmail.com

Vegan Fruitcake, Oil- and Sugar-Free
Makes four 8” x 4” loaves or can be made in other pans

The fruit. About 2 pounds of dried fruit. Chop the fruit up into small pieces with a heavy, sharp knife. (Feel free to substitute for any of these or change the proportions, but, for me, the dried apples are key to a successful final product.)

Dried apples (6 oz.)
Dried pineapple (4 oz.)
Date bits (4 oz.)
Dried apricots (4 oz.)
Raisins or currants (4 oz.)
Dried cranberries (4 oz.)
Dried cherries (4 oz.)

The nuts. 1 pound pecans or other nuts, chopped.

The pans. Very flexible. To serve as a dessert cake, use about half the batter in an 8” or 9” round cake pan. Sometimes I use four disposable 8” x 4” aluminum pans. Other times I use smaller loaf pans (so that I can give them as gifts). Tube pans and cupcake molds are fine, too. Line pans with parchment paper.

The chia mixture. Whisk the following ingredients together in a small bowl. Let sit 5 minutes.
1.25 cups warm water
3 Tablespoons chia seeds, ground to a powder in a spice or coffee grinder, or a bullet blender

The dry ingredients. Sift the following ingredients together in a medium bowl.
3 cups whole wheat pastry flour
1.5 Tablespoons baking powder
2.5 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon mace
1/2 teaspoon salt

The wet ingredients. Whisk or stir the following ingredients together in a large bowl.
1.5 cups date syrup or maple syrup
1/2 cup prune paste (see Mary McDougall's recipe)
1/2 cup unsweetened nondairy milk
2 teaspoons vanilla extract
2 teaspoons rum extract (optional)

Make the batter. Preheat the oven to 275°F.
Add the chia egg mixture to the wet ingredients and stir or whisk by hand to combine well.
Add half the dry ingredients stir to incorporate them without over-beating.
Repeat with the second half of the dry ingredients.
Add the fruit and nuts and use a wooden spoon (or, if needed, your hands) to mix it all up.

Assemble and bake. Spoon the batter into the prepared pans, pressing down very well to fill in the corners. You can fill the pans almost to the brim because the cake will rise only slightly. For a round cake pan, I recommend filling it about half-full.

Place the pans in the middle or lower third of the oven for 1-2 hours, until a knife or testing straw comes out clean, the top is a shade darker, and the fruit on top starts to change to darker colors (the dried apples are an especially good indication of this). Timing is extremely variable. Small cakes will cook more quickly. Test each cake separately and take it out as soon as your tester comes out clean. (My experience has been that almost any size takes at least an hour. Most take between 1 and 1.5 hours.)

When the cakes are done, let them cool on racks in their pans. When they are cool, use a plastic knife to loosen any stuck spots. Remove from the pan and store in an airtight wrapping in the refrigerator. The cakes last at least a month in the refrigerator and can be frozen for about a month. They do not last as long as traditional fruitcake.

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