Gluten Free Christmas Fruit Cake

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This gluten-free Christmas Fruit Cake is super easy to make, is made with healthy wholefood ingredients and is tastes delicious.

Gluten free christmas fruit cake on a cooling tray with ingredients behind it.

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.


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.

Slice of fruit cake on a green plate.


Dry Ingredients

Dry Ingredients - walnuts, almond meal, baking powder, coconut sugar, coconut flour, nutmeg, pecans, cinnamon.

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

Remaining ingredients - coconut oil, orange juce, eggs, vanilla extract, orange zest, sultanas, dried apricots, dried cranberries.

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 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.

Cake batter in a lined cake tin, with added nuts and fruit on top, ready to be baked.


Can I soak the fruit and/or the cake?

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

What cake tin should I use?

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.

How should I store this cake?

You can store this cake for ages in the fridge (up to 3 months) and in the freezer (up to 1 year).

Fruit cake on a cooling rack.

Looking for other baked dessert recipes? Try these:

Gluten Free Anzac Slice

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

Vanessa Gengaroli
This gluten free Christmas Fruit Cake is super easy to make, is made with healthy wholefood ingredient and is packed full of flavour.
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course baked dessert, Christmas
Cuisine Western
Servings 16 slices
Calories 156 kcal



  • 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


  • 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


  • 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.



Adding alcohol – If you are planning on soaking the Christmas Fruit Cake in liqueur, then I suggest once the cake has cooled, poke some holes in it with a fork or a skewer, then drizzle 1/4 cup of your preferred liqueur over it and allow the cake to absorb it. Then wrap the cake in a double sheet of greaseproof paper and also a double sheet of tin foil, making sure you can easily access the top of the cake. Then store in an airtight container for 2-6 weeks and drizzle more liqueur over it during this time.
Storage – You can store this cake for up to 3 months in your refrigerator or up to 1 year in your freezer.


Serving: 1sliceCalories: 156kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 31mgSodium: 69mgPotassium: 57mgFiber: 3gSugar: 5gVitamin A: 66IUVitamin C: 4mgCalcium: 52mgIron: 1mg
Keyword baking, cake, christmas dessert, gluten free dessert
Tried this recipe?Let us know how it was!


5 from 2 votes (2 ratings without comment)

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