Air Fryer Fruit Cake

Ingredients
* 225g butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing
* 225g caster sugar
* 4 large eggs
* 225g self-raising flour
* 100g ground almonds
* 1⁄2 tsp almond extract
* 450g mixed dried fruit
* 25g flaked almonds (optional)

Why You’ll Love This Air Fryer Fruit Cake?

I’m sure you’ll love this fruit cake because:

It is quite easy to prepare.
Requires simple ingredients.
It is a much faster version of a typical fruit cake.
It’s dairy-free, gluten-free, and egg-free.
It is rich, soft, and delicious.
It is packed with delicious fruits, so it is healthy too.
It’s the perfect holiday or Christmas cake.
It is an excellent dessert option that you can prepare in advance as it stores well.

In fact, it has everything you want for your cake.

How To Make an Air Fryer Fruit Cake?

Fruit Cake is my family’s favorite, and it’s been prepared in my home for a long time. But years ago, when I adopted a vegan lifestyle, I made some changes to this cake recipe that I’ve been making for a long time. I made it vegan, gluten-free, and eggless. It’s a fantastic recipe if you want to wow your guests.

Additionally, it is incredibly easy to prepare in the air fryer. You’ll require the following simple ingredients and steps to follow:

ingredients for air fryer fruit cake

Ingredients

Dried Mixed Fruits _ raisins, cherries, prunes, mixed peel, blueberries, cranberries, dates. You can use your favorite dried fruit combination.
Red Grape Juice – this not only tastes great in the cake but also helps to give the cake its dark bold color.
Molasses -adds a deep sweet flavor that works great with fruit cakes. To avoid molasses sticking to your measuring cup, brush or spray the cup with oil.
Non-Dairy Butter – adds a buttery flavor to your cake.
Almond Extract, Vanilla, Lemon Zest – amazing flavor combination.
Gluten-Free All-Purpose Flour – this recipe is very adjustable so any all-purpose flour will work, even rice flour, millet flour, quinoa flour, sorghum flour.
Almond Flour – gives a nice texture to the cake, if you don’t have almond flour, substitute with equivalent all-purpose flour.
Cane Sugar – (I used coconut sugar)
Flaxseeds – used as an egg replacer, you can blend whole flaxseeds in a blender or purchase store-bought. Substitute with chia seeds.
Baking Powder – I used aluminum-free baking powder.
Ground Allspice – gives a nice all-around flavor, you can substitute with a combination of cinnamon, nutmeg, clove, coriander.
Salt – I used Himalayan Pink Salt
Scroll Down To The Recipe Card For The Full Ingredient List

boiling dried fruits

Directions

Spray an 8-inch round baking pan and set it 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.
Place 1 ½ 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.
Combine gluten-free flour, almond flour, sugar, ground flaxseeds, baking powder, allspice, and salt in a large bowl.
Mix dry ingredients into wet ingredients and stir well to combine. Add remaining dried fruits and stir.
Pour batter into a prepared round baking pan. Cover the baking pan with foil paper (I usually cover with a layer of parchment first, then the foil).
Air Fry for 60 minutes at 300 degrees F, remove the cover and air fry for 10-15 minutes, or when a fork is inserted in the center, it comes out clean.
Cool the cake completely as the cake firms up as it cools. Slice to serve. Enjoy!

fruit cake in baking pan

Variations And Substitutions

I made this cake nuts-free because my son has a nut allergy. However, nuts are a common ingredient in Christmas cakes. Mostly, there are almonds, and sometimes there are other nuts too. So you can add any of your favorite nuts to this cake.

You can try different dried fruit combinations.

You can also add some chocolate chips for a fudgy taste and texture.

Storing Suggestions

You can store this fruit Cake in an airtight container for 3-4 days at room temperature or for up to a week in the refrigerator. But make sure to let it cool at room temperature before storing.

You can also freeze this cake. If properly wrapped, it can be frozen for many weeks to a month. Allow them to defrost overnight in the refrigerator before serving the next day.

Ingredients

1 pound dried mixed fruits, (raisins, cherries, cranberries, prunes, mixed peel, dates)
2 cups red grape juice
1/2 cup molasses
1/2 cup non-dairy butter, (I used Earth Balance)
2 teaspoons almond extract
1 teaspoon vanilla
1 grated lemon, or orange zest
2 cups all purpose gluten-free flour
2 cups almond flour
1 cup cane sugar
2 tablespoons ground flaxseeds
2 teaspoons baking powder
1/2 teaspoon ground allspice
1/2 teaspoon salt

Instructions

Spray an 8-inch round baking pan and set it 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.
Place 1 ½ 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.
Combine gluten-free flour, almond flour, sugar, ground flaxseeds, baking powder, allspice, and salt in a large bowl.
Mix dry ingredients into wet ingredients and stir well to combine. Add remaining dried fruits and stir.
Pour batter into a prepared round baking pan. Cover the baking pan with foil paper (I usually cover with a layer of parchment first, then the foil).
Air Fry for 60 minutes, remove the cover and air fry for 20 minutes, or when a fork is inserted in the center, it comes out clean.
Cool the cake completely as the cake firms up as it cools. Slice to serve. Enjoy!