This is our first gluten free Christmas and was very nervous about attempting the Christmas cake but I am so so so happy with it. This tastes just like the real thing and and is lovely, rich and moist. Merry Christmas!!
2 cups certified gluten-free oat flour (we grind up Freedom brand oats in a food processor or blender)
2 1/2 cups of Christmas Cake fruit mix (we use the Honest to Goodness one as it has no added sugar or nasties)
1 cup dried cranberries (use ones that are sweetened with apple juice not sugar)
1 cup roughly chopped macadamia nuts
1/2 cup roughly chopped skinless hazelnuts
1 cup milk (dairy or dairy-free)
3/4 cup basic prune jam (recipe below)
1/2 cup coconut butter (or shredded coconut blended at a high speed for 2 minutes)
1/2 cup orange juice
2 teaspoons vanilla extract
1 teaspoons of gluten free baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
Ingredients for Easy Prune Jam
250grams of dried pitted prunes
1 cup of water
1 teaspoon lemon juice
Directions:
Start by preparing a batch of easy prune jam. To do this, place the prunes, water and lemon juice in a saucepan, cover with a lid and bring to the boil for about 5-10minutes. Leave to cool for a few minutes before blending in a food processor. (This can also be done in a thermomix for 5min, speed 2 on Varoma) You will only need 3/4 of a cup for this recipe and the rest can be kept in the fridge for jam or another cake.
To make cake, preheat oven to 150 degrees Celsius and line a square cake tin with paper. Place the coconut butter, vanilla and milk together in a food processor and blend until smooth. Pour into a large mixing bowl along with dried fruit, nuts, prune jam and orange juice. Sift in oat flour, baking powder and spices. Stir mixture until well combined before pouring into pan and baking for 2 hours. Leave cake to cool in tin for 10 minutes before flipping out onto a cooling rack.
2 1/2 cups of Christmas Cake fruit mix (we use the Honest to Goodness one as it has no added sugar or nasties)
1 cup dried cranberries (use ones that are sweetened with apple juice not sugar)
1 cup roughly chopped macadamia nuts
1/2 cup roughly chopped skinless hazelnuts
1 cup milk (dairy or dairy-free)
3/4 cup basic prune jam (recipe below)
1/2 cup coconut butter (or shredded coconut blended at a high speed for 2 minutes)
1/2 cup orange juice
2 teaspoons vanilla extract
1 teaspoons of gluten free baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
Ingredients for Easy Prune Jam
250grams of dried pitted prunes
1 cup of water
1 teaspoon lemon juice
Directions:
Start by preparing a batch of easy prune jam. To do this, place the prunes, water and lemon juice in a saucepan, cover with a lid and bring to the boil for about 5-10minutes. Leave to cool for a few minutes before blending in a food processor. (This can also be done in a thermomix for 5min, speed 2 on Varoma) You will only need 3/4 of a cup for this recipe and the rest can be kept in the fridge for jam or another cake.
To make cake, preheat oven to 150 degrees Celsius and line a square cake tin with paper. Place the coconut butter, vanilla and milk together in a food processor and blend until smooth. Pour into a large mixing bowl along with dried fruit, nuts, prune jam and orange juice. Sift in oat flour, baking powder and spices. Stir mixture until well combined before pouring into pan and baking for 2 hours. Leave cake to cool in tin for 10 minutes before flipping out onto a cooling rack.
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