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Alternative Christmas Cake

A Healthy Alternative Christmas Cake (Glutenfree, Lactose free, Low Carb, Low FODMAP, Low Sugar)
4.63 from 8 votes
Author Vicki Montague, The Freefrom Fairy


  • 100 g carrots - peeled unless organic, and chopped
  • 250 g parsnips - peeled unless organic, and chopped
  • 200 g walnuts
  • 1 medium banana
  • 4 tbsp plain Free From Fairy flour
  • 2 tsp bicarbonate of soda
  • Splash of cider vinegar
  • 4 medium free range eggs
  • 100 g olive oil - reduce slightly if using no flour
  • 1 - 2 tbsp maple syrup
  • 3 tsp ground ginger
  • 2 tsp ground mixed spice
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Zest 1 orange
  • FOR THE OPTIONAL LACTOSE-FREE TOPPING - you could use 'butter icing made from margarine if dairy-free - but this will add to the sugar load:
  • 1/2 tub lacto-free cream cheese
  • 10 g melted coconut oil
  • Zest 1 clementine
  • Juice 1/2 clementine
  • 1 tsp maple syrup


  • Place the roughly chopped carrot and parsnip into a food processor and whizz until finely chopped
  • Add the nuts and process further until tiny pieces
  • Add the banana and flour and process again
  • Finally add all the other cake ingredients and process for about 3-4 minutes until the mixture is smooth
  • Whilst the mixture is being made, grease a 20cm square tin and pre-heat your oven to 200 degrees, 180 degree fan.
  • Pour the mixture into the prepared tin and bake in the pre-heated oven for 30 - 35 minutes until springy to the touch and cooked through. Cool on a wire rack before topping
  • While the cake is cooking prepare the topping if using.
  • Mix all the ingredients together and place in the fridge until ready to spread on top of the cold cake