Gluten-free & Dairy-free Christmas Cake

Gluten-free & Dairy-free Christmas Cake
Christmas cake is really easy to make, but the key is to make it early and feed it with plenty of booze! Family and friends will have no idea they are eating something that's gluten-free and dairy-free. Please note: preparation time doesn't include the soaking and feeding time the cake requires, which takes place over a few weeks.
Icon_cookingtime_grey Created with Sketch. 3 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 16
Gluten-free & Dairy-free Christmas Cake

Ingredients

500g Mixed dried fruit

150g Dried apricots, roughly chopped into small pieces

150g Dried dates, roughly chopped into small pieces

100g Dried prunes, roughly chopped into small pieces

100g Glace cherries, roughly chopped

150ml Amaretto, or alcohol or juice of choice

150g Soft brown sugar

125g Dairy-free margarine

125g Virgin organic coconut oil, or the Biona unflavoured one

1 Lemon, zest and juice

1 Orange, zest and juice

2tsp Mixed spice

1tsp Ground cinnamon

½tsp Ground nutmeg

1tsp Vanilla extract

100g Ground almonds

175g of The Free From Fairy Free-from Wholegrain Plain Flour - £5.00

2tsp Ground flax seeds (I do mine in my coffee grinder)

½ tsp Baking powder

6 Free-range eggs, beaten

How to make

  1. Place the mixed fruits (you could use what you have/want) into a large bowl and cover with 150ml alcohol or juice of your choice. Leave to soak for at least 6 hours.

  2. Meanwhile prepare your tin. Line a deep 20cm round cake tin with 2 layers of baking parchment. Wrap 2 layers of baking parchment around the outside of the tin too and secure with string.

  3. Once the fruit has soaked, take a huge pan (I used my pressure cooker) and melt the coconut oil and dairy-free margarine, along with the sugar.

  4. Once melted remove from the heat and add the spices, orange and lemon zest and juice, vanilla extract and soaked fruit. Stir well.

  5. Add the remaining dry ingredients and stir well again.

  6. Finally add the beaten eggs and stir to combine.

  7. Place the mixture in your prepared tin and place in a pre-heated oven at 150 degrees (130degree fan), gas mark 2, for 2 hours.

  8. Remove from the oven, spike all over with a skewer or fork and drizzle with 2 tbsp of your alcohol or juice of choice.

  9. Leave to cool in the tin before wrapping in the baking parchment and storing away in an airtight container.

  10. I plan to 'feed' my cake every 2 weeks with 2tbsp cointreau. Use whatever alcohol or juice you like, but this will make sure it is lovely and moist (and boozy). Remember to wrap it back up and store in the container after every 'feed'!

  11. Leave the cake for a week without 'feeding' it before icing to make sure the icing sticks. Then enjoy!

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