gluten free christmas cake

Gluten-Free Christmas Cake

Gluten-free Christmas Cake Recipe – BEST EVER! (dairy-free option)
Gluten-free Christmas cake recipe – my BEST EVER version that nobody would ever know is Coeliac-friendly and wheat-free. The earlier you make this before the big day, the better!

BEST gluten free Christmas Cake recipe.I always bake my own Christmas cake,developed a gluten intolerance.best cake for christmas.

Gluten-free Christmas cake recipe, anyone? Yep, it must be that time of year again! You wouldn’t believe how easy this is to make without any crazy ingredients or methods. So let’s get into some festive baking!

A christmas cake everyone will enjoy. 

Ingredients

    100 g pitted dates
    150 g raisins
    150 g currants
    100 g dried cranberries
    100 g mixed peel
    200 g brown sugar
    1 orange zest only
    1/2 tsp salt
    300 g unsalted butter
    100 g water
    90 g brandy
    300 g gluten-free all-purpose flour mix
    150 g pecans
    1 tsp ground cinnamon
    1/2 tsp ground nutmeg
    1/2 tsp ground ginger
    1/4 tsp ground cloves
    80 g glace cherries
    5 eggs
    1/4 cup pure icing sugar for dusting

How do I make gluten-free Christmas cake?

Gluten-free flour varieties are abundant, and then it’s up to you to add texture – our top cooks have tips to keep that crumb moist.

Vegan Christmas cake

The little hints of citrus from the lemon and mixed peel (if you use it!) is the perfect finishing touch for me. Plus the texture of the cake overall is something I wouldn’t expect was possible in a gluten-free Christmas cake.

Method

Place dates, raisins, currants, cranberries, mixed peel, sugar, orange zest, salt, butter and water into mixing bowl and cook10 min / 100 degrees / reverse / speed soft . Transfer into a large bowl.

Place a separate bowl onto mixing bowl lid and weigh brandy into bowl. Add brandy to fruit mixture, stir to combine and set aside to macerate for 4 hours. Clean and dry mixing bowl.

Preheat oven to 130°C. Double line a square cake tin (20 cm) with baking paper and set aside.

Place flour mix, nuts, spices and cherries into mixing bowl and mix 5 sec / reverse / speed 2. Transfer into large bowl with fruit mixture.

Place eggs into mixing bowl and mix 5 sec/speed 6. Transfer into large bowl with flour and fruit mixture. Stir well until all ingredients are incorporated.

Transfer into prepared cake tin and smooth top with aid of spatula. Bake for 2½-3 hours (130°C), or until a wooden skewer inserted into the centre of the cake comes out clean. Allow cake to cool in tin for 10 minutes, then turn out onto a wire rack to cool completely. When cake is cool, wrap in aluminium foil until ready to serve (see Tips). Dust with icing sugar or decorate as desired.

You can replace the square cake tin with a round cake tin (20 cm),