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Gluten Free Christmas Cake Recipe

How to make a gluten free Christmas cake

Chef has baked a delicious gluten free Christmas cake for the festive weeks.

Infused with rum and brandy this is one tasty cake, Chef spread a marzipan paste on the top of the cake and finishes with a soft white frosting.

Have a fantastic Christmas and Great New Year!

Ingredients for gluten free Christmas cake recipe

Dry ingredients

1 Cup / 140g Rice flour
1/2 Cup / 70g Cornmeal flour (fine polenta)
1/2 Cup / 70g Cornflour (corn starch)
1/2 tsp Salt
1 + 1/2 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 Tbsp Xanthan gum
1/2 Cup / 100g Ground almonds
3 Tbsp Ground flax seeds

Fruit ingredients

1 Cup / 160g Jumbo raisins
1 Cup / 160g Raisins
1/2 Cup / 80g Sultanas
14 Glazed cherries (halved)
1/4 Cup / 80g Chopped dates
1 Tbsp Candied peel
1/2 Cup / 125ml Dark rum
1/4 Cup / 60ml Brandy
350ml Hot water
1 Tbsp Vanilla essence
1 Clementine zest
6 Pitted dates (chopped)

Other ingredients

3 Medium eggs (whisked)
1/2 Cup / 80g Margarine
2 Tbsp Rice bran oil
1/2 Cup / 100g Soft light brown sugar
1/2 Cup / 100g Soft light brown sugar
1/2 Cup / 100g Soft dark brown sugar

For the topping

Apricot conserve/jam

Marzipan

1/2 Cup / 100g Ground almonds
1 Tbsp Maple syrup
Water

Frosting

2 Cups / 200g Powdered sugar
2 tsp Margarine (softened)
6 tsp Water

Picture of clementine zest.

Picture of dried fruit.

Merry Christmas!

How to make a gluten free Christmas cake

Place all the fruit into a bowl, pour in the brandy, rum, hot water and vanilla, stir and leave to soak.

Place all the dry ingredients into a large mixing bowl and mix thoroughly.

Add the 2 tablespoons of oil and margarine, rub into the flours.

Add 1/2 Cup light sugar and 1/2 cup of dark sugar, mix well.

Drain the soaked fruit and keep the water to the side.

Add the fruit to the flours mixture and lightly stir.

Add the eggs and six tablespoons of the water drained from the fruit.

Mix well.

Add 1/2 cup of light brown sugar, mix well again.

Grease and flour an 8 inch cake tin.

Pour the gluten free fruit cake batter into the cake tin and cook in a hot oven at gas mark 6 / 200C for 30 minutes.

Do not open the door until 30 minutes is over.

Turn the oven down to gas mark 4 / 180C and bake for 60 minutes until a skewer comes clean out of the middle.

Leave the cake to cool in the cake tin, then finish cooling on a wire rack.

Place cake onto a cake board and spread the apricot conserve over the top of the cake only.

Place the marzipan ingredients into asmall bowl and mix thoroughly.

Spread onto the top of the christmas cake only.

Sieve the powdered sugar into a new bowl, make a little well in the centre and add the wet ingredients, mix well. Add 1/4 tsp of water at a time if the frosting needs a little more moisture.

Pour the frosting into the centre of the cake and lightly spread out wards.

Do not spread it on the sides only the top of the cake needs frosting.

Add the paper border or ribbon.

Decorate the top of the cake as desired.

This cake is best eaten the day after baking.

Merry Christmas and enjoy your gluten free christmas cake.

Read User's Comments0

Christmas / Xmas Cake Recipe (Gluten/Dairy/Egg Free)

1:30 PM | Labels: christmas cake recipe, dairy free christmas cake recipe, egg free christmas cake recipe, gluten free christmas cake recipe, xmas cake recipe

I have been so exited to share this recipe on my blog as it is wonderful.

My Healthy Christmas Cake Recipe is Gluten/Dairy and Egg Free ! Yet it is the most delicious xmas cake you will ever taste, that I promise you, the taste is outstanding.

My Christmas cake recipe does not need to be soaked in brandy, does not need marzipan or royal icing, yet it is moist with a fudge texture, packed with flavour and has a wonderful roasted almond topping with a tasty dust of icing sugar on top.

My xmas cake recipe is gluten free, so uses no wheat or gluten products, this Christmas cake recipe is also dairy free which means it uses no cream, milk or even butter or eggs.

How can a christmas cake taste so good, without those added ingredients ?

Well.. Try it yourself and you will see why, as this is the most delicious xmas cake you will ever taste! I promise that if you served this cake to your family or friends they would be certain they were eating an "indulgent cake" full of butter and wheat etc, but the truth is they will be eating a very tasty cake that is so healthy and good for you !

My gluten/dairy free christmas cake is truly AMAZING.

Ingredients for my xmas/christmas cake recipe:

1 Vanilla Pod (chopped in half)
2 Heaped Tbsp Honey
2 Level tsp Candied Peel
1 Handful Almonds
5 Figs (chopped into quarters)
6 Dates (chopped in half)
8 Dried Apricots (chopped into 3 pieces)
1 Handful Sultanas
3 tsp Molasses Sugar
2 Level tsp Olive Oil
1 cup of Hot Water
1/4 Cup Hot Water
3 Large Tbsp Buckwheat Flour
3 Large Tbsp Brown Rice Flour
1 Large tsp Sweet Mixed Spices
3 Tbsp Honey
120g Tin Prunes
1 Level Tbsp Brown Rice Flour
1 Level Tbsp Molasses Sugar

For the Topping..
5 Tbsp Ground Almonds
2 Tbsp Honey (I used white English honey)
Powdered Sugar to Dust
Honey to Spread
Almonds
Apricots
Cocoa Powder or Carob Powder to Dust

Getting Started on your Gluten free Christmas Cake Recipe...

Place 2 heaped Tbsp of honey into a bowl with your vanilla pod that has been cut into half.

Add your 2 level tsp of candied peel, handful of almonds, figs, dates, apricots and sultanas.

Now add your 3 tsp of molasses sugar and 2 level tsp of olive oil. Mix well.

Now carefully add your 1 cup of hot water and your 1/4 cup of hot water. Stir well and leave for 2 hours.

After 2 hours you will see that your fruit and nuts have softened and plumped up. Take out both vanilla pods, scrap out the seeds and discard the pod shells. Place the seeds back into your Christmas Cake mixture.

Now sieve into your bowl 3 large Tbsp of buckwheat flour, 3 Large Tbsp of brown rice flour and 1 tsp of sweet mixed spice.

Mix your xmas cake mixture very well.

Stir your other 3 Tbsp of honey into your mix. Take 12 prunes out of your tinned prunes and discard the prune juice.

You MUST TAKE OUT THE SEEDS FROM THE PRUNES! Once the seeds have been removed from the prunes mush them a little in your fingers as you add them to your cake mixture.

Mix very well.

Add your 1 level Tbsp of brown rice flour and 1 level molasses sugar. Stir very well.

With olive oil and brown rice flour grease and dust a flan dish or cake tin. Pour your cake mixture into your oven dish.

Place into the middle shelf of a pre-heated oven at 180C for exactly 40-45 minutes. Take your christmas cake out of the oven and turn the oven down to 125C - place your cake back into the oven and cook for another 40 minutes.

When 40 minutes is up turn off your oven and leave your cake inside it for another 5-10 minutes. When you take out your christmas cake it will be quite dark in colour but it should not be burnt.

Leave your cake in its tin for 15 minutes or so then take a small sharp knife and gently help the cake from the sides of your tin. Turn it upside down then gently remove the bottom.

Leave your christmas cake upside down on your plate.

Put your cake to the side. Take a flat pan and warm it up with your ground almonds, make sure you keep stiring your almonds around with a spatula until it turns golden brown. If you take your eye of the pan for a moment they may burn so make sure you keep stiring, this takes only a minute or two.

Place your ground pan roasted almonds into a little bowl straight away. Now add your 2 tsp of honey (here I used a white set honey you can use which you like).

Mix well.

Spread a thin layer of honey on top of your xmas cake, this is to help your roasted almond topping stick to the cake. Spread your almond mixture ove rthe top of your christmas cake.

Dust generously with powdered sugar.

Place a christmas tree biscuit cutter in the middle of your cake, dust gently with cocoa or carob powder. Remove the tree shaped biscuit cutter and decorate the edges with strips of almond nut and dried apricot.