Gluten-Free Fruit Cake Recipe

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.

Main ingredients and substututions

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 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.

A slab of fruit cake on a white platter with a slice cut out.

How to make this gluten-free fruit cake

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 gluten-free fruit 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

A slab of fruit cake on a white platter with a slice cut out.
4.23 from 9 votes
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Gluten-Free Fruit Cake Recipe

This gluten-free fruit cake recipe is the perfect addition to a Christmas sweet table. It's dairy free, paleo diet friendly, and refined sugar free. It also makes a great homemade holiday gift.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings 10
Calories 267kcal

Equipment

  • Medium sized loaf pan
  • Parchment paper

Ingredients

  • 6 eggs
  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 267kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 174mg | Potassium: 138mg | Fiber: 6g | Sugar: 18g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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