Gluten-Free Fruit Cake

This paleo, dairy-free, and gluten-free fruit cake is a great addition to a Christmas dessert table. It’s perfect for dessert at holiday parties and potlucks, yet it’s nutritious enough to eat for breakfast or as a snack during the holiday season or year round.

Main Ingredients

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 those neon red cherries and little bits of brightly colored peel (or whatever that is) look festive, but 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 version of fruit cake is made with coconut flour and coconut oil, so it’s actually 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 used raw honey in this recipe but maple syrup works equally well as a sweetener in this recipe, as does date paste if you’re not a fan of honey.

This gluten-free 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.

Storage and freezing

Store this cake in an airtight container in the fridge for up to three days or freezer for up to six months.

More Christmas recipes

A slab of fruit cake on a white platter with a slice cut out.
4.38 from 8 votes
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Gluten-Free Fruit Cake

This gluten-free fruit cake is the perfect addition to a Christmas sweet table.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 39 minutes
Total Time 49 minutes
Servings 10
Calories 267kcal


  • 1/2 cup raw honey
  • 6 eggs
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 teaspoon orange zest
  • 1/3 cup raisins
  • 1/3 cup chopped dates (or substitute dried cherries, dried apricots, or dried currants)
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 cup pecans


  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the raw 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 39 minutes or until the cake is golden and cooked through.
  • Let cool before serving.
  • Makes 10 slices of gluten-free fruit cake.


  • Substitute whatever dried fruit you prefer in this fruit cake.
  • You can use maple syrup or date paste instead of honey if you prefer.
  • Store this cake in an airtight container in the fridge for up to three days or freezer for up to six months.


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