If you or a loved one has a dairy or gluten intolerance, you can still enjoy a homemade, moist and fruity Christmas cake if you follow our recipe. In fact, it’s so delicious that it could quickly become a family favourite! Remember to give yourself enough time to make this well in advance of the big day as it needs several weeks to mature to a rich fruity flavour.
Dairy and gluten free Christmas cake
- 4 large eggs
- 175g gluten free plain flour
- ½ tsp baking powder
- 400g currants
- 200g sultanas
- 200g raisins
- 50g dried prunes chopped
- 50g glace cherries chopped
- 50g dried apricots chopped
- 50g dried dates chopped
- 150ml brandy (or other alcohol/juice)
- 150g soft brown sugar
- 125g Stork (dairy free block)
- 125g virgin coconut oil
- 2 oranges, zest and juice
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- 50g chopped almonds (skin on)
- 2 tsp milled flax seeds
- Place the dried fruits in a bowl and cover with brandy. Leave to soak overnight.
- When you come to make your cake, start by preheating the oven to 150˚C and lining a 20cm round cake tin with parchment paper.
- Melt the Stork, coconut oil and sugar in a large pan. Stir in the fruit, mixed spice, vanilla extract, orange zest and juice.
- Add the plain flour, cinnamon, nutmeg, chopped almonds and flax seeds. Mix well using an electric hand mixer and add the beaten eggs.
- Stir before pouring the cake mixture into the cake tin. Place on the bottom shelf of your oven and bake for 4 hours.
- Use a cocktail stick to make small holes all over the cake and add 2 tbsp. of brandy. Leave to cool.
- Wrap the cake well in parchment paper and place in a cake tin. Take it out every two weeks to pour over 2tbsp brandy.
- When it’s time to ice your cake, don’t add any brandy as you want the icing to stick to the cake. Decorate as you wish.
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