Christmas Cake

Every family has a favourite Christmas Cake recipe, either passed down through the generations or created in more recent times from experimentation gone right. This rich and moist fruit cake is the latter.

A combination of almonds, coconut and banana flour makes this special Christmas treat gluten and grain-free, without compromising on texture or flavour. The addition of essential oils brings an extra touch of Christmas love and makes me think of my beautiful friend Kimmy – the woman that took my mild affection towards essential oils and turned it into borderline-obsession (and I wouldn’t have it any other way!)

Christmas can get so crazy, I find that the ritual of cake-making really slows me down and gives me time to remember that there’s no need to rush. I love the aroma of brandy-soaked fruit and Christmas spices … it’s a smell I only get to enjoy once a year … so I relish each waft coming from our big Christmas Cake/Pudding-dedicated mixing bowl. Then there’s the cakey-amazingness that fills the house whilst the cake takes it’s time baking in a slow oven.

Enjoy lovely ones, Merriest of Christmases to you and the fam bam, and as always, plenty of Rachie-bear hugs from me to you!

Recipe Card

Christmas Cake
A traditional, fruity Christmas cake that is gluten- and refined-sugar-free to boot. Merry Christmas you filthy cake-loving animals.
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  1. (for the soaked fruit)
  2. 3 cups mixed dried fruit (I used sultanas, raisins, chopped dates and white mulberries - additive and vegetable oil free varieties are preferable)
  3. 1/4 cup brandy
  4. 1/2 teaspoon each of cinnamon, mixed spice, ground cloves and sea salt
  5. 1 drop each of food-grade orange and cinnamon essential oils (I used the Twenty8 brand but you're welcome to use another brand if you already have it on hand)
  6. (for the batter)
  7. 1 cup desiccated coconut (free of preservative 220)
  8. 1/2 cup almond meal (I made my own)
  9. 1/2 cup banana flour
  10. 125g organic butter, softened
  11. 2/3 cup rapadura sugar (can also use coconut sugar)
  12. 2 eggs
  1. (Method Part 1)
  2. Combine fruit, spices, salt, essential oils and brandy in a large bowl. Cover bowl with a tea-towel and soak overnight
  3. (Method Part 2)
  4. Preheat oven to 150 degrees C and line a small, square cake tin with bleach-free baking paper (I use the "if you care" brand).
  5. Combine all batter ingredients in a powerful food processor or blender (of course, you know me, into the vitamix everything went) and blend on high until a smooth, thick, caramel-ly batter has manifested
  6. Pour batter over the soaked dried fruit and gently fold fruit into batter
  7. Pour batter into prepared tin and bake for 1 hour or until cooked through and golden brown on top
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