Gluten-Free Fruit Cake (Christmas Cake)
Serves 10
10 mins prep
80 mins cook
360 mins Fruit Soaking Time
450 mins total
An easy, moist, flavorful gluten-free fruit cake (also known as Christmas cake) made with almond flour. Naturally vegan and alcohol-free.
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In a large mixing bowl, add the mixed dried fruit, then cover with the sparkling water. Allow to sit and soak overnight, or at least 6 hours.
Preheat the oven to 300°F. Grease an 8" or 9" cake pan. Set aside.
In another large mixing bowl, add the almond flour, gluten-free all purpose flour, sugar, flaxseed, mixed spice, baking powder, cinnamon, nutmeg and salt. Mix well.
In another mixing bowl, add the oil, butter, orange juice, almond extract and vanilla extract. Whisk well.
Pour the wet ingredients into the dry ingredients. Mix until well combined.
Fold in the soaked fruit (sparkling water and all).
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake for 1 hour and 20 minutes or until firm, golden and a toothpick insetted into the center pulls out clean.
All the cake to cool in cake pan for at least 10 minutes before turning onto a cooling rack upside down.
Once on a cooling rack, poke several holes into the bottom of the cake. Evenly pour the 1/3 cup of orange juice over the holes. Allow the juice to absorb completely before flipping the cake upright to serve.
Serve and enjoy! If keeping the cake for longer before serving, feed with orange juice as stated above every 24 hours before serving.
