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Desserts

Gluten Free Christmas Cake

You either love or hate Christmas fruit cake and I love it! Having gone completely gluten free I wanted to make a Christmas Cake that my body and I could both still enjoy. This one is is made with a mixture of cranberries, while mulberries, currants, sultanas and goji berries but you can really use a mixture of whatever you have on hand.

Gluten Free Christmas Cake

Print Recipe

ingredients

Coconut Frosting
2 tbsp Coconut Paste
1 tsp Coconut Oil see product
2 tsp Light Agave Syrup or Coconut Nectar
270ml coconut cream, refrigerated overnight
Mint leaves & Goji Berries to decorate
Cake
500g mixed dried fruit, roughly chopped
3 tbsp Coconut Oil, melted see product
juice + zest of 1 orange
2 ¼ cup almond meal
¼ cup ground flax
¼ tsp salt
1 ½ tsp baking soda
4 chia ‘eggs’ see product
1 tbsp Coconut Nectar
1 tbsp apple cider vinegar
1 tsp Vanilla Powder
¼ tsp ground nutmeg
½ tsp cardamom
¼ tsp ground cloves
1 tsp ground cinnamon

method

Step 1 Preheat a fan forced oven to 150°C and grease a bundt pan with coconut oil. Add 4 tbsp chia seeds to ¾ cup warm water and let sit for 15 minutes.
Step 2Combine the fruit (we used currants, sultanas, goji berries, cranberries, white mulberries), coconut oil, orange juice and zest in a bowl and keep to the side.
Step 3Combine the almond flour, ground flax, salt, and baking soda in a medium sized bowl.
Step 4In another small bowl, whisk the chia eggs and then add coconut nectar and apple cider vinegar.
Step 5Combine the dry mix with the fruit and stir through the wet ingredients until combined. Spoon into your cake time and bake for 1 hour. Meanwhile, prepare the frosting.
Step 6Once the cake is cooked remove and let cool in the tin. To remove the cake from the pan, place a large plate over the cake and quickly flip.
Step 7To make the coconut frosting process all of the ingredients until smooth and combined. Frost and decorate with goji berries and mint leaves before serving.