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 2 tbsp 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.