No-Bake Gluten-Free Christmas Cake

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Here is an award-winning No-Bake Gluten-free Christmas Cake. This most delicious moist Christmas Cake is made with dates, cherries, raisins, pineapple and almonds. I used classics such as cinnamon, nutmeg, cloves, ginger, orange zest, and brandy for the rich flavours—so much goodness in one festive gluten-free dessert.

the ingredients,

This festive dessert is probably one of the easiest Christmas Cake recipes. There are no added grains, it is dairy-free, the cake is naturally sweetened with dried fruit and pure maple syrup, and this dessert doesn’t need baking. However, you will need a food processor because everything is chopped and creamed briefly in the food processor.


Christmas cake, gluten free


the Christmas Cake details,

Once everything is chopped, mixed and creamed, you will need a bowl. This bow is lined with cling wrap (plastic wrap), and then the mixture is pressed firmly into the bowl. The cake is chilled, allowing all the flavours to meld together and firm up the cake. The best part, this Christmas Cake tastes even better the next and the next day after.



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For extra deliciousness, this Christmas Cake has a coconut cream sauce. This holiday dessert is flavoured with a creamy Coconut Brandy Sauce. The creamy sauce is made simply by mixing the ingredients and then keeping it chilled until ready to serve.

If you are not much of a baker or don’t have time to make a special Christmas Cake, this no-baked gluten-free Holliday dessert is for you. This no-bake festive dessert can be served cold or warm. Either way, this Christmas dessert is a winner!

Looking for more dessert recipes? Check out these easy to make gluten-free desserts


  • ½ cup dried dates, pits removed
  • ½ cup raisins
  • ½ cup dried cherries without pits
  • ¾ cup roughly chopped dried pineapple
  • ½ cup almonds
  • 3 Tbsp. brandy or rum
  • 2 tsp. lemon or orange zest
  • ½ tsp. GF ground cinnamon
  • ¼ tsp. GF ground nutmeg
  • ¼ tsp. GF ground cloves
  • ¼ tsp. GF ground ginger
  • 1 Tbsp. melted dairy-free butter or coconut oil
  • ½ cup almond flour
  • 1 cup of coconut cream
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. brandy
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  • Soak raisins and dates in hot water for 5 minutes, then drain
  • In a small bowl combine cherries, pineapple, almonds and brandy and soak for 5 minutes
  • Add dates and raisins to a food processor and blend until a paste forms
  • Add balance of ingredients and pulse until combined, but still leaving small chunks of fruit and nuts. You may have to add a little more almond flour if the mixture is too sticky
  • Line a 16 oz. bowl with cling film (plastic wrap) and transfer the mixture into the bowl.Firmly pressing down the mixture into the bowl. Cover and refrigerate overnight. Before serving, remove cake with the cling film and place invert on to a plate
  • In a small bowl mix together cream, maple syrup and brandy. Refrigerate until ready to serve with Christmas cake
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