This Christmas Cake is moist and flavoursome with none of the heaviness that can come with fruit cake. It is made with no nuts, so is lunchbox safe. It is packed full of fruit so if you have a sweet tooth it will certainly hit the spot! Heat it slightly and serve with warm dairy free custard as a dessert or enjoy plain. We are giving a few pieces to my daughter’s teachers at school as a thank you gift (along with a few pieces of the yummy coconut ice!).
This cake is gluten free, dairy free, refined sugar free, vegan, nut free, egg free, alcohol free, and yummy!
zest and juice of 1 orange
zest and juice of 1 lemon
1 cup raisins
½ cup currants
½ cup apricots, chopped
1 cup cranberries
3 cups gluten free plain flour
1 teaspoon gluten free baking powder
2 teaspoons bicarbonate of soda
1 small ripe banana
10 medjool dates, seeds removed
1 teaspoon cardamom, ground
1 teaspoon nutmeg, ground
½ teaspoon cloves, ground
400ml coconut cream
- Preheat oven to 175°C or 350°F
- Grease and line an 18cm or 20cm baking dish with baking paper.
- Place the zest, juice (approximately ¾ cup in total), raisins, currants, apricots, and cranberries into a medium sized saucepan.
- Heat until the juice starts to boil. Reduce the heat to low. Cover. Simmer for 5 – 10 minutes, stirring occasionally.
- Place plain flour, banana, dates, spices, baking powder, and bicarbonate of soda into a food processor.
- Blend at high speed until the mixture all the ingredients are well combined.
- Pour in coconut cream and blend until it resembles a smooth, thick batter.
- Stir through the raisin mixture.
- Spoon the cake mix into your prepared tin and smooth over the top of the cake.
- Bake for 45 minutes. Cover with foil if the top is browning too much.
- Remove from the oven and cool in the tin for about 30 minutes.
- Turn out the cake and allow to cool completely.
Keep in an air tight container in the fridge.