Gluten Free Vegan Fruit Cake
December 9 2022·
December 9 2022·
Make a gluten-free version of Christmas pudding for a dessert that's packed with festive spices and fruit!
- 300 g dried fruit , finely chopped (mixture of dates, dried cranberries, dried figs, prunes and dried apricots, but you can use whatever dried fruit mix you like)
- 1 table spoon orange zest
- 50g finely chopped walnuts
- 1 teaspoon ginger powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- Generous amount of brandy or sherry (use apple or orange juice for alcohol-free option)
- 60g coconut oil (or vegetable oil)
- 200ml unsweetened nut milk
- 4 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1teaspoon vanilla extract
- pinch salt
- 150g almond flour
- 150g gluten free flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- (for decoration: almond slices)
Place the dried fruit, orange zest, walnuts, ginger, cinnamon and mixed spice in a bowl and add a generous amount of brandy or sherry, until everything is roughly covered.
Keep covered in the fridge for around 24 hours, to allow the flavours to develop.
Before making the cake, preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the maple syrup, lemon juice, vanilla, salt and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Add the dried fruit mixture (along with any residual brandy), adding a tiny splash more milk if it’s looking too dry.
Transfer mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
Scatter over flaked almonds before baking, if desired.
Bake in oven for 45 minutes until risen and an inserted skewer comes out clean.
Keeps covered in the fridge for up to a few days.
Recipe by: www.rhiansrecipes.com