Allergy Free Fruitcake
Indulge in the festive flavors of this wholesome and inclusive Allergy-Free Fruitcake! Perfectly crafted for those with dietary restrictions, this recipe is entirely free from gluten, dairy, eggs, and nuts, making it a safe yet delicious treat for everyone at the table. Made with a hearty blend of gluten-free flour, ground flaxseeds, and non-dairy milk, this fruitcake is naturally sweetened with coconut sugar, applesauce, and a touch of maple syrup for that cozy, caramel-like richness. Packed with chewy dried fruits and the crunch of a seed medley, it’s a nutrient-dense holiday classic with a modern twist. Easy to prepare in just 20 minutes of hands-on time, this one-bowl wonder bakes to perfection with warming spices like cinnamon, nutmeg, and cloves. Serve it as a festive centerpiece with tea or coffee, and enjoy a moist, flavorful cake everyone will love—no allergens required!
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour blend
- 2 tablespoons Ground flaxseeds
- 6 tablespoons Water
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoon Salt
- 150 grams Coconut sugar
- 120 milliliters Unsweetened applesauce
- 80 milliliters Maple syrup
- 180 milliliters Non-dairy milk (such as oat or rice milk)
- 1 teaspoon Vanilla extract
- 300 grams Dried fruits (e.g., raisins, cranberries, chopped apricots)
- 100 grams Chopped seed mix (e.g., sunflower and pumpkin seeds)
Instructions
Preheat your oven to 180°C (350°F) and line a 9-inch loaf pan with parchment paper.
In a small bowl, combine the ground flaxseeds with water. Stir well and let it sit for 5–10 minutes until it forms a gel-like consistency.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, mix the coconut sugar, applesauce, maple syrup, non-dairy milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix.
Fold in the dried fruits and chopped seeds, ensuring an even distribution throughout the batter.
Transfer the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 55–60 minutes or until a toothpick inserted into the center comes out clean.
Remove the fruitcake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy your delicious, allergy-free fruitcake!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 54.9 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
