Recipe – Delicious Vegan, Gluten Free Christmas Cake
This year, due to recent dietary changes in our household, we needed to make a dairy and gluten free Christmas cake. With no idea where to start, a friend sent me a link to one, from “Vegan Food and Living” to try. I was a bit nervous as a lot of gluten free recipes I’ve tried recently have been a bit dry and with the cost of all the ingredients, I wanted it to be good!
I adapted the recipe a little and I am very impressed with the results! It makes a very moist, fluffy yet dense cake that definitely satisfies that Christmas cake size hole in our bellies! It is quick and easy to make, and with no refined sugar in, it is a fairly healthy option too (apart from the marzipan, icing and alcohol of course!!) This is a great option for a fruit cake any time of year, and I’ll definitely be making it again in the New Year!
- 200g chopped dates (pitted)
- 250ml water
- 150g raisins
- 150g sultanas
- 75g chopped walnuts
- 75g chopped almonds
- 50g glace cherries
- 75g cranberries
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 150g ground almonds
- 150g rice flour
- 1 tbsp + 2 tsp gluten free baking powder
- 150ml orange juice
- Preheat the oven to 180C.
- In a saucepan, bring the dates to the boil with the water and simmer gently for 5 minutes.
- Meanwhile, in a large mixing bowl, add the raisins, sultanas, walnuts, almonds, cranberries cherries and mix through all the spices. Stir through the ground almonds, rice flour and baking powder.
- Once the dates have softened down, add them to the mixing bowl along with the orange juice, and combine until everything is mixed together.
- Grease a 7 inch cake tin and line the bottom with greaseproof paper. Pour in the cake mixture and spread evenly. Wrap the tin with newspaper so the edges don’t burn and bake in the oven for 1 hour until a skewer comes out clean.
- Leave the cake to cool in the tin before turning it out onto a wire rack.
- If you want to add alcohol to this cake – When cool, poke holes through it with a skewer and pour over a tbsp of your alcohol of choice letting it soak in – I chose Disaronno for its lovely almond taste, but you can use traditional brandy or whatever you fancy!
- I fed it again the next day from the other side, before preparing the marzipan and icing.
- If you want to add marzipan, roll it out ready, then spread a thin coating of jam or marmalade onto the cake before laying over the rolled marzipan.
- Leave this to dry a little, then add your icing of choice. I just made up a simple icing with icing sugar and water, or you could use Royal or Fondant Icing if you prefer.
- Decorate! The kids couldn’t wait for this bit, they spent ages before laying out the figures they wanted to use from their Lego Advent Calendars this year!
This cake was delicious and we were all really pleased with the results, give it a try and let us know what you think!
PS, you don’t have to be vegan to try this, its delicious regardless!!