Easy Gluten-Free Christmas Cake

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Average Rating: 3 | Rated By: 1 users

This is an easy and healthy version of Gluten-Free Christmas cake. It can be made with or without brandy. It has a perfect blend of spices and fruit and is also egg-free. I would describe this Gluten-Free Christmas cake amazing!

Ingredients

  • ½ cup gluten -free chia seeds
  • 1 cup water
  • 1/3 cup extra virgin olive oil
  • ½ cup pure maple syrup
  • 2 tsp. pure vanilla
  • 1 tbsp. fresh organic lemon juice
  • 1 tsp. freshly grated lemon zest
  • 2 cups all purpose gluten-free flour (I used cup 4 cup)
  • 2 tsp. gluten-free, aluminum-free baking powder
  • ½ tsp. sea salt
  • ¼ tsp. organic gluten-free ground cloves
  • 1 tsp. organic gluten-free ground ginger
  • 1 tsp. organic gluten-free ground cinnamon
  • ½ cup gluten-free sulfite free raisins
  • ½ cup gluten-free sulfite free dried currants
  • ½ cup gluten-free sulfite free dried cherries
  • ½ cup gluten-free sulfite free dried blueberries
  • ½ cup gluten-free raw pumpkin seeds
  • ¼ cup coconut sugar
  • 4 tbsp. brandy (optional)
  • Instructions

  • Preheat oven to 350 F
  • Soak chia seeds in 1 cup of water for 30 minutes, and then stir
  • Stir in olive oil, maple syrup, vanilla, lemon juice and lemon zest
  • Mix balance of dry ingredients
  • Add wet ingredients to dry and mix with a spatula
  • Pour into 9 by 9-inch non-stick baking pan, sprinkle with coconut sugar and bake for 40 - 45 minutes or until toothpick inserted in the middle comes out clean.
  • Cool completely before storing in an airtight container lined with parchment paper and refrigerate.
  • * Optional ~ If you like to add some brandy, prick the cake with metal skewer and pour 4 tbsp. brandy on top. This cake will keep refrigerated up to two weeks.


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