Enter XMAS10 at checkout for 10% off your order until midnight Friday 4th December

Shop

Gluten Free Vegan Christmas Cake using Rice Flour

Makes 1 cake

This delicious celebration cake is made without eggs or dairy products and is gluten free as well making it ideal if you are catering for gluten free, egg free, nut free or casein free diets. You can serve this cake ‘naked’, with minimalist decoration or add your own vegan version of traditional marzipan and icing.

Free from Gluten, Egg, Soya, Wheat, Dairy
Vegetarian, Vegan

Ingredients

Change Quantities:
  • CAKE
  • 150g FREEE Rice Flour
  • 1 tsp FREEE Xanthan Gum
  • 2 tsp mixed spice
  • 100g glacé cherries
  • 500g mixed dried fruit
  • 1 apple, grated
  • 1 orange, rind and juice
  • 150g brown sugar
  • 125g sunflower oil
  • 75ml water
  • oil, for tin
  • redcurrants and bay leaf to decorate

Cake

  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 18cm/7” deep, round cake tin with a double layer of parchment or greaseproof paper.
  3. Take a 300mm/12” square of parchment, fold the corners to meet in the middle, press to make folded flaps. This will be used to reduce the risk of burning the cake top.
  4. Put the flour, xanthan gum and mixed spice into a bowl and stir to combine.
  5. Measure out the cherries, chop them in half and put them into a large mixing bowl.
  6. Weigh the mixed dried fruit into the bowl.
  7. Add the prepared flour, stir to mix and set aside.
  8. Grate the apple into a jug or kitchen blender and grate in the orange rind.
  9. Squeeze the orange juice and add this to the jug with the sugar, oil and water.
  10. Mix with a stick blender or pulse in a blender until smooth.
  11. Pour onto the prepared fruit and flour and mix everything together well.
  12. Tip the mixture into the prepared tin, pushing it down and smoothing the top.
  13. Place the prepared parchment paper square over the cake tin with the folded flaps pointing down. The paper should loosely cover the tin when it goes into the oven.
  14. Bake for 2-2¼ hours.
  15. Allow the cake to cool in the tin for 12 hours.
  16. When quite cold, wrap the cake in aluminium foil and store in a cake tin.

Decoration (optional)

  1. Place a small selection of cranberries, redcurrants, bay leaf, rosemary or holly leaf (without holly berries) on top.

Equipment

18cm/7" deep, round cake tin, parchment or greaseproof paper, large mixing bowl and stick blender or blender

Temperature

150°C, Fan 130°C, 300°F, Gas 2

Cooking time

2-2¼ hours
This cake was made for me by my son’s girlfriend. It is the best gluten free, vegan cake I’ve ever tasted. It’s delicious and the non vegan gluten eaters said it was delicious too.
By Dawn
28 Dec 2019
This cake is amazing. Dense, packed with fruit and moist. Depending on the moisture in your apple and orange, you might need to adjust the water. It does still look a bit wet on the surface when it comes out, even when skewer comes away clean. After left to cool, this appearance disappears and it just looks moisture and yummy! Definitely will be making again.
By Claire
26 Nov 2019
Best Xmas cake ever! I took advice of other review and added walnuts and used whatever dried fruits I had so seems a flexible cake. I didn’t use xantham gum but used flaxseed. I made my own healthy marzipan from scratch- absolutely delicious. Making it again soon for this Xmas .
By srigrant@gmail.com
22 Nov 2018
Absolutely revolting and ended up in the bin. Followed the recipe exactly but had liquid pouring out of the tin. Cooked for half an hour extra as so moist but still to no avail (the Vegan Christmas pudding was however a complete success!).
By Tamara
01 Jan 2018
Amazing! Made this morning and am now enjoying a slice with green tea. Made a few changes to recipe. I used 250g of dried fruit and then added 100g of chopped dates and 100g of walnuts. I also added two grated carrots to add some veg! Cut the brown sugar down to 100g and added some natural honey. Also took the greaseproof paper off the top for the last hour. Delicious, am very very happy!
By Miss Natalie Dale
30 Jan 2014
my daughter loved this cake-she said it was the beat she had ever had. it was very moist and sticky,which we both loved.its already on my list for next christmas!
By Mrs andrea edwards
30 Dec 2014
Thankyou so much for this recipe! It is DELICIOUS. Used Agar instead of xanthum, maybe why took an extra hour cooking, but at the end, was the best fruit cake, vegan or not, that I've eaten
By Ms sarah childs
26 Jan 2013

Write a review

Find a recipe

Ingredients

Change Quantities:
  • CAKE
  • 150g FREEE Rice Flour
  • 1 tsp FREEE Xanthan Gum
  • 2 tsp mixed spice
  • 100g glacé cherries
  • 500g mixed dried fruit
  • 1 apple, grated
  • 1 orange, rind and juice
  • 150g brown sugar
  • 125g sunflower oil
  • 75ml water
  • oil, for tin
  • redcurrants and bay leaf to decorate

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings