Easy Gluten-Free Christmas Cake

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!


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)


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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