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 ingredient and is packed full of flavour.

image of 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.

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.

Image of slice of gluten free Christmas fruit cake on a plate

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

Image of fruit and wet ingredients needed to make this Christmas fruit cake

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.

Image of dry ingredients in a mixing bowl

Image of dry ingredients combined together in a mixing bowl

STEP 2. Mix fruit and wet ingredients. Add ingredients to another mixing bowl and mix well to combine.

Image of fruit and wet ingredients in a mixing bowl

Image of fruit and wet ingredients combined in a mixing bowl

STEP 3.Combine wet and dry ingredients. Combine wet and dry mixtures and mix really well.

image of wet and dry ingredients added together in a mixing bowl

image of wet and dry ingredients mixed together in a mixing bowl

STEP 4. Cook cake. Spoon batter 20cm round tin and top with extra nuts and dried fruit and cook in oven for 60-70 mins, covering with foil for last 30 mins to prevent the top from overbrowning.

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

TIPS & FAQS

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).

image of gluten free christmas 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.

Yield: Serves 16

Gluten Free Christmas Fruit Cake

This gluten free Christmas Fruit Cake is super easy to make, is made with healthy wholefood ingredient and is packed full of flavour.

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Ingredients

DRY INGREDIENTS

1 cup almond flour
½ cup coconut flour, sifted
½ cup coconut sugar
½ tablespoon gluten free baking powder
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
½ cup raw walnuts, chopped
½ cup raw pecans, chopped

FRUIT + WET INGREDIENTS

1 + ½ cups dried fruit (I used a mix of dried cranberries, dried apricots and sultanas)
Zest and juice of 1 orange
3 tablespoons coconut oil, melted
3 large eggs
1 teaspoon vanilla extract

TOPPING

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.

Notes

Adding alcohol - If 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 ¼ 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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 227Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 35mgSodium: 73mgCarbohydrates: 21gFiber: 3gSugar: 15gProtein: 5g