Polish Keks (Winter Fruitcake) Reinvented: A Vegan, Gluten-Free Delight for All

 The Christmas season is steeped in tradition, and for many Polish households, the festive table wouldn’t be complete without a keks — a light fruitcake brimming with nuts, dried fruits, and an unmistakable holiday aroma. While the classic version often includes candied fruits and butter, this modern recipe caters to those following a vegan, gluten-free, and oil-free lifestyle. Yet, it retains the charm of this festive favorite.

The Story Behind Keks

Keks, derived from the English "cake," found its way into Polish homes in the late 19th and early 20th centuries. This fruitcake originated in European aristocracy and became a staple for holidays and special occasions. Traditionally baked with candied fruits and nuts, its colorful appearance symbolized joy and prosperity. Today, keks continues to evolve, embracing new ingredients and dietary preferences.

In this recipe, I’ve replaced candied fruits with low-FODMAP jellies for a playful, colorful twist and offered an alternative version adorned simply with walnuts for a more understated, nutty finish. Both versions celebrate the festive spirit while ensuring everyone at the table can enjoy a slice.

And while Christmas may be over, keks isn’t just for the holidays. Its cozy flavors and light sweetness make it an ideal winter treat for a warm cup of tea or coffee on chilly days.

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 Keks (Winter Fruitcake)

Ingredients

Dry Ingredients:

• 1 cup (120g) gluten-free oat flour

• 1/2 cup (60g) almond flour

• 1/4 cup (30g) rice flour

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/2 tsp xanthan gum (optional, for structure)

Wet Ingredients:

• 1 cup (240ml) unsweetened almond milk

• 2 tbsp flaxseed meal + 6 tbsp water (flax egg)

• 1/3 cup (70g) erythritol (or sweetener of choice)

• 1/2 cup (120g) unsweetened applesauce

• 1 tsp vanilla extract

Mix-ins:

• 1/3 cup (40g) chopped walnuts

• 1/3 cup (50g) fruit jellies

• 1/3 cup (50g) chopped fresh oranges (peeled and pith removed)

For Topping (choose one):

1. Chopped walnuts

   
   
   

2. Fruit jellies

   
   
   

Instructions

1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Line a 9-inch loaf pan with parchment paper or lightly dust with gluten-free flour.

2. Prepare the Flax Egg: In a small bowl, mix the flaxseed meal with water and let sit for 5-10 minutes until it forms a gel-like consistency.

3. Mix Dry Ingredients: In a large bowl, whisk together oat flour, almond flour, rice flour, baking soda, cinnamon, nutmeg, cloves, and xanthan gum.

4. Combine Wet Ingredients: In another bowl, whisk almond milk, applesauce, flax egg, erythritol, and vanilla extract until smooth.

5. Combine Wet and Dry Ingredients: Gradually fold the wet mixture into the dry ingredients until fully incorporated. Avoid overmixing.

6. Add Mix-Ins: Gently fold in the chopped walnuts, jellies, and fresh oranges.

7. Bake: Pour the batter into the prepared loaf pan. Smooth the top and decorate with your chosen topping (walnuts or jellies).

   Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Allow the keks to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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A Sweet Ending to a Festive Tradition

Whether you prefer the nutty simplicity of walnut-topped keks or the colorful joy of jelly-studded fruitcake, this vegan version is a delightful way to honor tradition while embracing modern dietary needs. Its light texture, warm spices, and subtle sweetness make it the perfect companion for a cozy holiday tea or coffee. And although Christmas is over, this keks remains a comforting treat for chilly winter days, bringing a bit of festive joy to your table all season long.