Gluten and Sugar Free Christmas Cake
Indulge in the festive season guilt-free with this Gluten and Sugar Free Christmas Cake, a wholesome twist on a holiday classic. Packed with nutrient-dense ingredients like almond flour, unsweetened dried fruits, and heart-healthy nuts, this moist and flavorful cake strikes the perfect balance between indulgence and wellness. The warm spices of cinnamon, ginger, and nutmeg beautifully complement the natural sweetness of pitted dates and raisins, while a splash of freshly squeezed orange juice and zest adds a zesty, citrusy kick. Free from refined sugars and gluten, this recipe uses simple, natural ingredients to create a wonderfully tender texture. Perfect for serving at holiday gatherings or gifting to loved ones, this cake can be made ahead to deepen its delicious flavors. A true festive treat that's as satisfying as it is nourishing!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 300 grams Almond flour
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 100 ml Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 100 ml Freshly squeezed orange juice
- 50 ml Almond milk (unsweetened)
- 150 grams Pitted dates (chopped)
- 100 grams Raisins
- 100 grams Dried cranberries (unsweetened)
- 75 grams Chopped walnuts
- 75 grams Chopped almonds
Instructions
Preheat your oven to 150°C (300°F) and grease a 20cm (8-inch) round cake tin. Line the base and sides with parchment paper for easy removal.
In a medium-sized mixing bowl, combine almond flour, ground cinnamon, ground ginger, ground nutmeg, baking powder, and salt. Mix until well combined.
In a large bowl, whisk together the eggs, melted coconut oil, vanilla extract, orange zest, orange juice, and almond milk.
Gradually add the dry ingredients to the wet ingredients, stirring gently until no lumps remain. Be careful not to overmix.
Fold in the chopped dates, raisins, dried cranberries, chopped walnuts, and chopped almonds. Ensure the fruit and nuts are distributed evenly throughout the batter.
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake in the preheated oven for 90 minutes, or until a skewer inserted into the center of the cake comes out clean. Check after 75 minutes to ensure it isn’t overbaking, covering the top loosely with foil if it starts to brown too much.
Once baked, let the cake cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
Optionally, decorate with extra chopped nuts or a light dusting of powdered erythritol for a festive finish.
Store the cake in an airtight container for up to one week. It tastes even better after resting for a day or two, allowing the flavors to develop.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 20.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 464 mg | 10% | |
*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.
