Bulgarian-Style Vegan Fruit Cake Recipe

Name: Bulgarian-Style Vegan Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 125 g margarine or 125 g butter; 3 eggs (optional); 200 ml honey or 200 g sugar; 200 200 ml yoghurt or 200 ml cream; 200 g whole wheat flour (or more or less or needed); 1 teaspoon baking soda; 1 tablespoon baking powder; 2 tablespoons lemon peel, grated; 2 tablespoons orange peel, grated; 1 tablespoon cinnamon; 1 tablespoon vanilla essence; 50 g walnuts, finely chopped; 50 g almonds, finely chopped; 50 g hazelnuts, finely chopped; 100 g dried apricots or 100 g peaches, finely chopped; 100 g sultanas or 100 g raisins, finely chopped

Servings: persons

125 125 g margarine or 125 g butter
3 eggs (optional)
200 ml honey or 200 g sugar
200 200 ml yoghurt or 200 ml cream
200 g whole wheat flour (or more or less or needed)
1 teaspoon baking soda
1 tablespoon baking powder
2 tablespoons lemon peel, grated
2 tablespoons orange peel, grated
1 tablespoon cinnamon
1 tablespoon vanilla essence
50 g walnuts, finely chopped
50 g almonds, finely chopped
50 g hazelnuts, finely chopped
100 g dried apricots or 100 g peaches, finely chopped
100 g sultanas or 100 g raisins, finely chopped

1
Butter a cake tin (preferably a non-stick one) and then flour well on top of the butter. Preheat the oven to 200'C (400'F). If possible, set your oven to heat from the bottom only.
2
Take a large mixing bowl. If using eggs, crack them and whisk together yolks and whites.
3
Add the sugar or honey, and blend well into a smooth paste.
4
Add the yoghurt, baking soda, vanilla essence, cinnamon and margarine (or butter) and mix well until smooth.
5
In a separate bowl, mix the flour and baking powder very well.
6
Add flour mixture slowly to the yoghurt mixture, mixing all the time, until the mixture is smooth, neither dense nor light. It is right when it ripples on the surface as you mix.
7
Add in the grated peels, the nuts and the dried fruits, and pour into the cake tin. The baking powder will be active and producing gas by this point, so you need to work quite quickly and minimize disturbance of the mixture to avoid losing it all.
8
Cover the cake with aluminium foil and bake for 30-40 minutes, or longer if you dare. Do not open the oven during this time! The cake will collapse if the temperature changes before it has set.
9
Remove the foil and continue to bake until a toothpick or wooden stick inserted into the cake comes out clean.
10
Turn the cake out onto a wire rack, allow it to cool for about half an hour, and serve.

40310

kcal

Calories

4354

Fat

279

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 125 125 g margarine or 125 g butter, 3 eggs (optional), 200 ml honey or 200 g sugar, 200 200 ml yoghurt or 200 ml cream, and more.

Yes, Bulgarian-Style Vegan Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bulgarian-Style Vegan Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions