Gluten Free Christmas Fruit Cake

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.

5 from 2 votes

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Category: baked dessert, Christmas

Cuisine: Western

Keyword: baking, cake, christmas dessert, gluten free dessert

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: slices

Calories: 156kcal

Author: Vanessa Gengaroli

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.

Video

Notes

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.

Nutrition