This dairy-free, gluten-free fruit cake recipe is a delicious addition to a Christmas menu. It’s the perfect dessert for holiday parties and potlucks, yet it’s nutritious enough to eat for breakfast or as a snack during the holiday season or year round. This paleo fruit cake also makes a great homemade Christmas gift.
What to serve with this gluten-free fruit cake
If you’re serving this at a Christmas party and would like another tasty baked good to add to the mix, try these delicious vegan gluten-free gingerbread cookies. They’re crispy on the outside with chewy centers.
Ingredients and substitutions
I opted to avoid using the traditional candied fruit you often find in fruit cake since that stuff usually contains plenty of refined sugar added to the fruit. And while those neon red cherries and little bits of brightly colored fruit do look festive, I’m not wild about the artificial colors that give those candied fruits their vibrant hues.
Instead, I went with sultana raisins and some chopped up dates in this gluten-free Christmas cake, but you can substitute any variety of dried fruit you prefer. Dried apricots, currants, figs, or dried cherries (especially if you can find dried cherries with no added sugar) would all be good substitutes.
This nutritious gluten-free fruit cake is made with coconut flour and coconut oil, so it’s paleo diet friendly in addition to being both gluten free and dairy free.
Any dairy lovers can certainly substitute melted butter, if you prefer, but I think melted coconut oil is perfect in this recipe. Olive oil is another option you could use if you don’t have any coconut oil handy.
I sweetened this cake with honey, but maple syrup or date paste are good alternative sweeteners which you can use if you’re not a fan of honey.
This paleo fruit cake is spiced just right with a little nutmeg and cloves plus plenty of cinnamon and orange zest to give it a warm, Christmassy flavor that’s perfect for the holiday season.
How to make it
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the honey, eggs, and melted coconut oil to a large mixing bowl and whisk well.
Add the vanilla, cinnamon, nutmeg, cloves, orange zest, raisins, and chopped dates (or any other dried fruit you prefer) and mix well. Then add the coconut flour and baking soda and mix once more.
Pour the batter into a medium sized loaf pan lined with parchment paper, then sprinkle the pecans on top.
Bake the cake in a preheated oven at 350 degrees Fahrenheit for 38 minutes or until the cake is golden and cooked through. Be sure to let the cake cool to room temperature before serving.
Storage and freezing
You can store this cake in an airtight container in the fridge for up to five days or freeze it for up to six months.
Gifting this cake
This gluten-free fruit cake is the perfect homemade Christmas gift or hostess gift. Place the loaf in a cellophane bag, then tie it closed with a pretty ribbon and gift tag.
More Christmas recipes to try
- These stuffed dates have the perfect balance of sweet and savory flavors.
- These chocolate dipped dates are a delicious addition to any holiday sweet table.
- This moist and flavorful vegan, gluten-free gingerbread cake is spiced just right.
Gluten-Free Fruit Cake Recipe
- Medium sized loaf pan
- Parchment paper
- 6 eggs (pasture raised and certified humane)
- 1 cup coconut flour
- 1/2 cup honey
- 1/2 cup pecans
- 1/3 cup melted coconut oil
- 1/3 cup raisins
- 1/3 cup chopped dates (or substitute any combination of dried cherries, dried apricots, or dried currants)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- Preheat the oven to 350 degrees Fahrenheit.
- Add the honey, eggs, and melted coconut oil to a large mixing bowl and whisk well.
- Add the vanilla, cinnamon, nutmeg, cloves, orange zest, raisins, and chopped dates (or any other dried fruit you prefer) and mix well.
- Add the coconut flour and baking soda and mix once more.
- Pour the batter into a medium sized loaf pan lined with parchment paper.
- Sprinkle the pecans on top.
- Bake in a preheated oven at 350 degrees Fahrenheit for 38 minutes or until the cake is golden and cooked through.
- Let cool to room temperature before serving.
- Store this gluten-free fruit cake in an airtight container in the fridge for up to five days or freeze it for up to six months.
You might also like
- These chocolate covered pineapple rings are a tasty addition to a holiday sweet table.
- This chocolate black bean cake is vegan and refined sugar free.
- This baby kale salad is an easy first course for the holidays.
- This oven baked asparagus is an easy, elegant side dish.