Melt-in-Your-Mouth Vegan Christmas Cake With Cashew-Lemon Frosting

It seems that the good old fruit cakes dates back to the 1420’s when in Rome they worked out that you could preserve fruit with sugar which at the same time was cheap and available. This year’s version is a decadent, grain free, gluten free, dairy free and egg free Fruit Cake!

This cake has come our really well. It’s been in the fridge for over a week and the flavors just keep getting better and better and the thick and creamy Lemon Cashew Cream frosting on the top really sets it off.



  • 1 ½ cup Tropical Mango & Pineapple Fruit Mince
  • 1 cup almond meal
  • ½ cup chopped or sliced almonds
  • 2 tbs arrowroot starch, coconut flour or extra almond meal
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 large wedge rockmelon – to equal about 3/4 cup when blended with chia
  • 2 chia bran or ground chia


  • 3/4 cup raw cashews – soaked 3-4 hours
  • 3 tbs honey, agave or maple syrup
  • 2 tbs coconut oil
  • 1/2 tsp vanilla powder or paste
  • 1 tbs fresh lemon juice
  • Optional: 2 tbs shaved raw cacao butter
  • Lemon and Lime zest to decorate


Preheat oven to 180oc and grease a medium Bundt tin.

Add tropical fruit mince, almond meal, arrowroot, baking powder, cinnamon and chopped almonds to a large mixing bowl and stir to combine

Add and chia to a blender and blend until smooth then add to the mixture in the large bowl. Stir until it is completely combined then spoon into the Bundt tin and bake for 55-60 minutes. Checking at about 40-45 minutes as different sized cake tins and oven can change the length of time needed for baking.

Let cool completely before removing from pan. Once cool refridgerate until you need to ice it. Last’s well in the fridge for up a week, maybe longer.


Rinse and drain cashews then add to a blender.

Add the rest of the ingredients but only add 1 tbs of water and blend until it becomes super smooth and creamy. If it’s not turned and seems too dry then add another tablespoon of water until it is just turn.

Shake the blender up and down to help move the mix as you don’t want to have to add too much water or it will be too runny for the cake. Remember it will firm up in the fridge once the oils harden.

Let cool and thicken before pouring over the cool cake. Let it gently drizzle down the sides then get it back into the fridge as soon as possible so that the frosting sets.

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