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Vegan and Gluten Free Christmas Cake

Makes 1 cake

This delicious fruity 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.

Serve naked or add a 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
  • 500g mixed dried fruit
  • 100g glacé cherries
  • 1 apple
  • 150g brown sugar
  • 125g sunflower oil
  • 1 orange, rind and juice
  • 75ml water

Cake

  1. Line the base and sides of an 18cm/7” deep, round cake tin with a double layer of parchment or greaseproof paper and pre-heat the oven.
  2. 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.
  3. Put the flour, xanthan gum, and mixed spice into a bowl and stir to combine.
  4. Measure out the cherries, chop them in half and put them into a large mixing bowl.
  5. Weigh the mixed dried fruit into the bowl.
  6. Add the prepared flour, stir to mix and set aside.
  7. Grate the apple into a jug or kitchen blender, grate in the orange rind.
  8. Squeeze the orange juice and add this to the jug with the sugar, oil, and water.
  9. Mix with a stick blender or pulse in the kitchen blender until smooth.
  10. Pour onto the prepared fruit and flour and mix everything together well.
  11. Tip the mixture into the prepared tin, pushing it down and smoothing the top.
  12. 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.
  13. Bake for 2 - 2¼ hours.
  14. Allow the cake to cool in the tin for 12 hours.
  15. When quite cold, wrap the cake in tin foil and store in a cake tin.

Equipment

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

Temperature

150°C, Fan 130°C, 300°F, Gas 2

Cooking time

2-2¼ hours
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

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Ingredients

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

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