From Dreena: Our daughter needed an Irish dish for a heritage-themed event at school. This traditional Irish fruitcake recipe received some “kind” treatment, as well as removing the beer from the ingredients. The cake is pleasantly spiced and has a moist crumb like gingerbread—so while delicious anytime of the year, it is especially suited for a holiday table!
Makes 1 (8×12-inch) sheet cake; serves 8–10
1 1/4 cups spelt flour
1 cup oat flour
1/2 cup coconut sugar
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1–1 1/2 teaspoons grated lemon zest
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4–1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1 cup vanilla or plain nondairy milk
3/4 cup unsweetened applesauce
2 tablespoons macadamia nut butter or almond butter (optional; see note for nut-free)
1 tablespoon blackstrap molasses
1 tablespoon rice vinegar, apple cider vinegar, or fresh lemon juice
1 teaspoon pure vanilla extract
Preheat the oven to 350 F. Lightly wipe an 8×12 baking dish with oil and line with parchment paper.
In a large bowl, combine all the dry ingredients, including the raisins and zest.
In a medium bowl, whisk together the milk, applesauce, nut butter, molasses, vinegar, and vanilla.
Add the wet ingredients to the dry and mix until just combined. Transfer to the prepared baking dish. Bake for 26–29 minutes, until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven, and let the cake cool in the pan.
Nut Butter/Nut-Free Note: If using nut butter, use one that is “runny” or loose, rather than a dense, thick nut butter. I have tested this cake without nut butter at all, and it’s still beautiful! To make it nut-free, omit the nut butter and increase the applesauce to 1 cup.
Serving Suggestions: Pair with a scoop of vanilla nondairy yogurt, a dollop of Dessert Cashew Cream (page 246), or a drizzle of Coconut-Date Caramel Cream (page 247).