Nothing says Christmas quite like a Christmas Fruit Cake (I mean, is there even any other kind of Christmas cake, really?). And brandy, nothing says Christmas like brandy. Doing all of this Christmas recipe testing is getting me so excited for the festivities this year. There is so much I love about Christmas, but the menu is always something to get excited about. I’ve been having so much fun “healthifying” all the goodies, including this Gluten Free, Dairy Free Christmas Cake. If you are dairy free (and if you’re not) then you will go nuts for this brandy cream cheese frosting! Feel free to add more brandy if that’s your fancy, wink wink.
Dairy Free, Refined Sugar Free, Grain Free and Gluten Free Christmas Cake
Christmas food is something special right? If you’re like me and you have intolerances and/or you avoid gluten, dairy and refined sugar then you’re going to love the recipes that I’ve got coming to you over the next few weeks. Think vegan and gluten free rum balls, gingerbread men, cheesecake and meringues to name a few. Wait, what? Egg-free meringue? Yup, you heard me correctly.
I want you to be able to enjoy all of the Christmas goods, intolerances, allergies and all. Whether you choose to avoid gluten to improve your gut health or you have to avoid it thanks to Coeliacs, then I’ve got your back with all of the gut friendly, refined sugar free goods. How much nicer will Christmas feel, getting to the end of the day and not feeling bloated and awful? But trust me, you don’t have to compensate flavour for health. The recipes that I’ve got coming to you are delicious. I’ve got to tell, this recipe testing/taste tester job I’ve got here is tough.
Have an egg allergy? Here’s how to make this cake egg free…
I have included two eggs in this recipe, however if you are needing to avoid eggs there is a few simple swaps you can make to do this. I’ll list them below.
One egg I can be swapped for:
- 1 tablespoon flaxseeds/linseeds mixed with 3 tablespoons water (most effective swap)
- 1 tablespoon chia seeds mixed with 3 tablespoons water (personally I haven’t had great success with this)
- 1/4 cup tapioca starch mixed with 1/4 cup water
- 2 tablespoons aquafaba (brine from chickpeas)
- 3-4 tablespoons fruit or vegetable puree
I’ve had the best success with linseed eggs and tapioca starch. In this gluten free Christmas cake, I feel that the pureed fruit would work really well.
If you’ve had great success with egg-free baking then I would love to hear what you’ve used in the comments below!
I hope you love this recipe, and be sure to join the community here if you’d like to have first dibs on all new recipes as they hit the website.
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- 5 cups organic dried fruit soaked for 2 weeks in 3/4 cup brandy, stirring every few of days
- juice of 1 orange
- zest of 1 orange
- 1/2 cup coconut sugar
- 2 cups blanched almond meal
- 1 cup buckwheat flour
- 1/4 cup tapioca starch
- 3 tsp baking powder aluminium free
- 3 tsp mixed spice
- 1 cup extra virgin coconut oil
- 2 eggs
Cashew Cream Cheese Frosting
- 2 cups raw cashews soaked for at least 2 hours
- juice of 2 lemons
- zest of 2 lemons
- 2 tbsp pure maple syrup
- 1/2 cup extra virgin coconut oil
- 1-2 tbsp brandy depending on taste
- 1 tsp vanilla essence
- Preheat oven to 150 degrees Celsius.
- Add the soaked dried fruit to a large saucepan with orange juice and orange zest. Heat on low for ten minutes to soften fruit, stirring frequently.
- Transfer fruit mixture to a large bowl with coconut oil and eggs, stirring to combine.
- In a second bowl combine coconut sugar, almond meal, buckwheat flour, tapioca starch, baking powder and mixed spice.
- Add a third of the dry mixture at a time to the fruit mixture, stirring to combine.
- Divide mixture between three small. round baking paper lined cake tins. Bake for one hour or until a skewer comes out clean when tested. Remove from oven after one hour and allow to cool before frosting.
- To make cream cheese, add all ingredients to a high powered food processor or blender and blend on high until smooth and creamy.
- To frost cake, place the first cake layer onto a serving dish or cake stand. Add a few large spoonfuls of cream cheese and spread over the top with a frosting knife. Place the second layer and repeat the process. Place the last cake layer on top of the second, spreading frosting over the top and sides of the cake.