Gluten free Christmas cake that can be made dairy free too. This Christmas cake is very easy to make and tastes incredible. #glutenfree #Christmascake #glutenfreeChristmas #freefromfairy #fairyflour

Gluten Free Christmas Cake (Dairy Free)

Gluten-free, Dairy-free
Keyword Christmas cake, dairy free Christmas cake, gluten free Christmas recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 20
Calories 367 kcal
Author Vicki Montague - the Free From Fairy


  • 500 g mixed dried fruit
  • 150 g dried apricots roughly chopped into small pieces
  • 150 g dried dates roughly chopped into small pieces
  • 100 g dried prunes roughly chopped into small pieces
  • 100 g glace cherries roughly chopped
  • 150 ml amaretto or alcohol or juice of choice
  • 150 g soft brown sugar
  • 125 g Hard margarine like Stork the block, rather than the tub...since the latter is not dairy-free
  • 125 g coconut oil or the Biona unflavoured one
  • 1 lemon zest and juice
  • 1 orange zest and juice
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 100 g ground almonds
  • 175 g plain Free From Fairy flour blend
  • 2 tsp ground flax seeds I do mine in my coffee grinder
  • 1/2 tsp baking powder
  • 6 free range eggs beaten
Metric - US Customary units


  1. Place the mixed fruits (you could use what you have/want) into a large bowl and cover with 150ml alcohol or juice of your choice. Leave to soak for at least 6 hours.
  2. Meanwhile prepare your tin.
  3. Line a deep 20cm round cake tin with 2 layers of baking parchment. Wrap 2 layers of baking parchment around the outside of the tin too and secure with string (see link below for how to do this).
  4. Once the fruit has soaked, take a huge pan (I used my pressure cooker) and melt the coconut oil and stork, along with the sugar.
  5. Once melted remove from the heat and add the spices, orange and lemon zest and juice, vanilla extract and soaked fruit. Stir well.
  6. Add the remaining dry ingredients and stir well again.
  7. Finally add the beaten eggs and stir to combine.
  8. Place the mixture in your prepared tin and place in a pre-heated oven at 150 degrees (130degree fan), gas mark 2, for 2 hours.
  9. Remove from the oven, spike all over with a skewer or fork and drizzle with 2 tbsp of your alcohol or juice of choice.
  10. Leave to cool in the tin before wrapping in the baking parchment and storing away in an airtight container.
  11. I plan to 'feed' my cake every 2 weeks with 2tbsp cointeau. Use whatever alcohol or juice you like, but this will make sure it is lovely and moist (and boozy!!!). Remember to wrap back up and store in the container after every 'feed'!
  12. Leave the cake for a week without 'feeding' it before icing to make sure the icing sticks.
Nutrition Facts
Gluten Free Christmas Cake (Dairy Free)
Amount Per Serving
Calories 367 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 49mg16%
Sodium 84mg4%
Potassium 421mg12%
Carbohydrates 52g17%
Fiber 5g21%
Sugar 35g39%
Protein 5g10%
Vitamin A 620IU12%
Vitamin C 6.8mg8%
Calcium 90mg9%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.