My boss actually asked me if I knew of any gluten free, dairy free Christmas cake recipes and I searched the entire Dewy System of the internet and couldn’t find one – so I made one myself!
Do not have a conniption at the ingredients list. It’s long but not complicated. And the dollar saver here is purchasing all your fruit from the nut shop. Buy miniature bottles of brandy or rum (this actually isn’t very cost effective) Remember, there is no shame when it comes to Christmas fare so ask a friend or neighbour for the booze from their cocktail cabinet and invite them over for cake!
Of all the recipes here, this one appears to be a time sucker but trust me it isn’t. You bung that brandy and rum into the fruit and leave it alone – maybe the occasional nudge with a wooden spoon and that’s it for three whole days. You can leave it longer but no less than 24 hours for maximum flavour. I call this a cake but it’s more like a pudding – insanely excellent with vanilla ice cream or custard.
GF/DF Christmas Cake
Soaking time 24 hours
Preparation 20 minutes
Cooking time 50 minutes
Serves 8-10 (it’s rich, so maybe 12)
½ cup dried cranberries
½ dried pineapple
50gms mixed peel
50ml (and a dash more!) of rum
200gms cooked and mashed sweet potato
1 cup dates
½ cup cacao powder
½ cup almond meal
100gms dairy free dark chocolate, melted
1/3 cup coconut oil
1 teaspoon of baking powder
1 teaspoon bi carb soda
3 tablespoon water
Combine fruits (not dates), rum and brandy in a large mixing bowl and leave to macerate AT LEAST for 24 hours, go longer if you can. When your fruits are ready, heat oven to 175 degrees.
In a food processor, blitz sweet potato, dates, cacao, almond meal, coconut oil, baking powder and soda, and water. Stir in chocolate.
Combine fruits and cake mix together and mix thoroughly. Spoon mixture into a lined 20cm cake tin and cover with foil. Bake for 30 minutes then remove foil, bake a further 20-25 minutes.
Leave cake to cool completely in tin before removing and decorating with Christmas magic.