Gluten Free Christmas Fruit Cake
This gluten-free Christmas Fruit Cake is super easy to make, is made with healthy wholefood ingredients and is tastes delicious.
Who says you need to miss out on dessert at Christmas time when you can make this amazing gluten and dairy free fruit cake.
And if you want more gluten free baked desserts to try then check out these Easy To Make Gluten Free Christmas Desserts or this Chocolate Almond Fudge or these Homemade Ferrero Rocher Chocolates.
RECIPE FEATURES
Gluten-free – is suitable for those with a gluten intolerance as it is made using almond meal and coconut four.
Dairy-free – it is also suitable for those with a dairy or lactose intolerance.
Easy to make – this cake requires no soaking of fruit beforehand and only takes a handful of steps to make.
Healthy wholefood ingredients – which are easy to find at any supermarket, health food shop, market or online store.
RECIPE INGREDIENTS
Dry Ingredients
Pecans & Walnuts – you can substitute with any nut of choice.
Other gluten-free flours – I have not tested this cake with other gluten-free flours.
Fruit & Wet Ingredients
Dried fruit – you can use any dried fruit you wish. I chose dried apricots, dried cranberries and sultanas in my cake as they go really nicely together.
STEP BY STEP INSTRUCTIONS
STEP 1. Mix dry ingredients. Add ingredients to a large mixing bowl and mix well to combine.
STEP 2. Mix fruit and wet ingredients. Add ingredients to another mixing bowl and mix well to combine.
STEP 3.Combine wet and dry ingredients. Combine wet and dry mixtures and mix really well.
STEP 4. Cook cake. Spoon batter 20cm round tin and top with extra nuts and dried fruit (optional step) and cook in oven for 60-70 mins, covering with foil for last 30 mins to prevent the top from overbrowning.
RECIPE FAQS
I prefer not to soak the fruit cake, so that everyone in my family can enjoy it, however if you are wanting add some alcohol, I have included an optional step in the recipe notes below
I used a 22cm round cake tin to make this fruit cake, however you could use a square tin. Any size from 18cm – 22cm will work.
You can store this cake for ages in the fridge (up to 3 months) and in the freezer (up to 1 year).
Looking for other baked dessert recipes? Try these:
Best Ever Gluten Free Banana Cake
Flourless Almond and Lemon Cake
Lastly, if you make this fruit cake I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Gluten Free Christmas Fruit Cake
Ingredients
DRY INGREDIENTS
- 1 cup almond flour
- ½ cup coconut flour sifted
- ½ cup coconut sugar
- ½ tablespoon baking powder gluten free
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ cup walnuts chopped
- ½ cup pecans chopped
FRUIT + WET INGREDIENTS
- 1 ½ cups dried fruit I used a mix of dried cranberries, dried apricots and sultanas
- 1 orange Zest and juice
- 3 tablespoons coconut oil melted
- 3 eggs large
- 1 teaspoon vanilla extract
TOPPING (Optional)
- Handful of chopped pecans and walnuts
- Handful of dried fruit
Instructions
- Dry Ingredients. Add all dry ingredients to a large mixing bowl, mixing well to combine.
- Fruit and Wet Ingredients. Add fruit and the wet ingredients to another mixing bowl, mixing well to thoroughly combine.
- Combine all ingredients. Pour wet mixture into dry mixture and mix through.
- Spoon Batter in Cake Tin. Place batter into a round cake tin (approximately 22cm) and smooth with spatula to ensure evenness. Cover with extra nuts and dried fruit.
- Bake Cake. Place in the oven (160C|320F fan-forced) and bake for approximately 60 – 70 minutes or until a skewer comes out clean. Cover with tin foil at the 30 minute mark to prevent over-browning.
- Allow to Cool. Cool for 20 minutes and then remove from pan and place on a baking rack to cool completely.
Is this 1 1/2 cups dried fruit? It just says 1 1/2
Sorry it is updated now 🙂