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!
Ingredients:
- 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)
Instructions
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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.
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Keep covered in the fridge for around 24 hours, to allow the flavours to develop.
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Before making the cake, preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
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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).
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Once melted, add the milk to the same bowl along with the maple syrup, lemon juice, vanilla, salt and ground almonds.
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Sift in the flour, baking powder and bicarbonate of soda.
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Add the dried fruit mixture (along with any residual brandy), adding a tiny splash more milk if it’s looking too dry.
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Transfer mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
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Scatter over flaked almonds before baking, if desired.
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Bake in oven for 45 minutes until risen and an inserted skewer comes out clean.
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Keeps covered in the fridge for up to a few days.
Recipe by: www.rhiansrecipes.com
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