We love mixing it up and experimenting with new flavours and stepping outside the box when it comes to desserts and baking. Christmas is no exception, however there’s always room for the classics at Christmas time. We have a wonderful classic cane sugar free Christmas cake recipe on our blog, Cane Sugar Free Christmas Cake.
This recipe is a little different. It’s a gluten free, vegan version of a classic fruit Christmas cake. We want to cater for all different dietary requirements. So if you have any friends and family that are vegan or gluten free this will be a wonderful recipe for them.
Preheat the oven to 150C fan and grease and line four mini round spring form cake tins or one 20X20 round spring form cake tin.
Prepare the chia egg by mixing together the chia seeds and almond quench together in a small dish and set aside to thicken.
In a medium saucepan, place the dried fruit, orange juice, zest, rum, coconut oil and rice malt syrup and heat until the coconut oil is melted. Remove from the heat and set aside.
Combine the gluten free flour, almond meal and spices in a bowl. Add the slightly cooled fruit mixture, vanilla and chia seeds and mix until everything is well incorporated. Divide evenly amongst the four cake tins (or one cake spring form tin) and level the top with a spoon so it’s flat.
Bake in the oven for about 1 hour if making four small cakes or about 2 hours for one larger cake. Bake until a skewer inserted into the centre comes out clean. If the top starts to brown too much, cover with some foil to protect it from burning.
Wrap in cling film and store in an airtight container. Cake will keep for a few weeks if covered properly.
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