Easy Gluten-Free Christmas Cake Recipe

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Average Rating: 4 | Rated By: 2 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! See our gluten-free Christmas crackers recipe ->

Ingredients

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

  • Preheat oven to 350 F and line a 9x9-inch baking pan with parchment paper
  • Mix chia seeds and water in a small glass bowl and set aside for 30 minutes
  • In a medium bowl mix olive oil, maple syrup, vanilla, lemon juice, lemon zest and chia mixture
  • In a large bowl add balance of ingredients except for the brandy and mix
  • Add wet mixture into dry ingredients and mix well
  • Pour batter into prepared baking pan and sprinkle with coconut sugar. Bake for 40 - 45 minutes or until a toothpick inserted in the middle comes out clean. Cool
  • Using a metal skewer make few holes in the cake and pour the brandy over top (optional)
  • Store in an airtight container lined with parchment paper and refrigerate. The cake will keep up to 2 weeks when refrigerated


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