Bake this dairy,nut and egg free Gluten Free Christmas Cake Recipe. The perfect delicious dessert to have on your Christmas menu.
Gluten Free Christmas Cake Recipe
Ingredients
Servings: 10 Preparation:30 minutes Cooking time: 1 Hours Calories: 294 Fat: 10g
150 g sultanas
100 g sultanas
125 g currants
200 g mixed candied lemon peel
100 g glacé cherries, halved
2 oranges, peeled and juiced
100 ml brandy or black tea, plus 4 tablespoons
175 g non-dairy margarine, plus extra for the tin
175 g dark brown soft sugar
50 g syrup
200 ml soy milk
2 tablespoons apple cider vinegar
400 g gluten-free flour
2 teaspoons xanthan gum
¾ teaspoon sodium bicarbonate
2 teaspoons spice mix
2 teaspoons ground cinnamon
Instructions
The day before baking the cake, mix the sultanas, sultanas, currants, mixed candied orange peel, glacé cherries, orange juice and 100 ml brandy in a large bowl. Cover and leave the mixture to soak overnight.
Butter a deep 20 cm round cake tin and line the base and sides with baking paper. Beat the margarine, sugar, syrup and orange zest in a large bowl with an electric whisk until smooth and fluffy. Gradually whisk in the milk and vinegar (the mixture will separate at this point but come back together when the dry ingredients are added, so don’t worry). In a second large bowl, combine the flour, xanthan gum, baking soda, spice mix and cinnamon. Gradually mix the wet ingredients into the dry until you have a smooth dough. Preheat the oven to 150C.
Fold the soaked fruit into the cake mixture, then spoon into the tin and smooth the top with the back of a spoon. Bake for 45 minutes, then reduce the heat to 140C and bake for a further 2-3 hours until the cake is deep golden and firm to the touch (cover the top of the cake with foil if it gets too dark). The cake is done when a skewer inserted into the centre comes out clean.
Poke holes in the cake while it is still warm with a skewer, then pour 4 tablespoons of brandy over it and leave to cool in the tin for 1 hour. Turn out onto a cooling rack, remove the parchment paper and leave the cake to cool completely. When the cake is cold, wrap it in a layer of baking paper and then in a layer of foil before storing.
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Ingredients
- 150 g sultanas
- 100 g sultanas
- 125 g currants
- 200 g mixed candied lemon peel
- 100 g glacé cherries, halved
- 2 oranges, peeled and juiced
- 100 ml brandy or black tea, plus 4 tablespoons
- 175 g non-dairy margarine, plus extra for the tin
- 175 g dark brown soft sugar
- 50 g syrup
- 200 ml soy milk
- 2 tablespoons apple cider vinegar
- 400 g gluten-free flour
- 2 teaspoons xanthan gum
- ¾ teaspoon sodium bicarbonate
- 2 teaspoons spice mix
- 2 teaspoons ground cinnamon
Instructions
- The day before baking the cake, mix the sultanas, sultanas, currants, mixed candied orange peel, glacé cherries, orange juice and 100 ml brandy in a large bowl. Cover and leave the mixture to soak overnight.
- Butter a deep 20 cm round cake tin and line the base and sides with baking paper. Beat the margarine, sugar, syrup and orange zest in a large bowl with an electric whisk until smooth and fluffy. Gradually whisk in the milk and vinegar (the mixture will separate at this point but come back together when the dry ingredients are added, so don't worry). In a second large bowl, combine the flour, xanthan gum, baking soda, spice mix and cinnamon. Gradually mix the wet ingredients into the dry until you have a smooth dough. Preheat the oven to 150C.
- Fold the soaked fruit into the cake mixture, then spoon into the tin and smooth the top with the back of a spoon. Bake for 45 minutes, then reduce the heat to 140C and bake for a further 2-3 hours until the cake is deep golden and firm to the touch (cover the top of the cake with foil if it gets too dark). The cake is done when a skewer inserted into the centre comes out clean.
- Poke holes in the cake while it is still warm with a skewer, then pour 4 tablespoons of brandy over it and leave to cool in the tin for 1 hour. Turn out onto a cooling rack, remove the parchment paper and leave the cake to cool completely. When the cake is cold, wrap it in a layer of baking paper and then in a layer of foil before storing.
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