Step 1

Preheat the oven to 325°F.

Step 2

Add the apple cider vinegar to the coconut milk and set mixture aside.

Step 3

Combine oat flour, coconut sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl and create a well in the center of the dry ingredients mixture.

Step 4

Add vegetable oil, applesauce, agave nectar, vanilla extract, rum extract, and coconut milk and apple cider vinegar mixture and stir until just combined.

Step 5

Add the fruitcake mix and fold in to incorporate.

Step 6

The mixture should be thick. If it’s runny, add more oat flour. If it’s dry and crumbly, add more coconut milk or oat milk.

Step 7

Transfer the mixture to an 8”x4” loaf pan lined with parchment paper or coated with cooking spray.

Step 8

Bake for 60-65 minutes or until a toothpick comes out clean. If the inside is still wet, return to the oven and bake for an additional 10-15 minutes.

Step 9

Let cool completely, then remove from the pan.

Step 10

To make the glaze, mix together powdered sugar, rum, and coconut milk in a small bowl.

Step 11

Pour or drizzle glaze on the bread and garnish with fruit, spices, or fresh herbs. Let rest for 1-2 hours to firm up before slicing.