Gluten Free Fruit Cake

Fruit cake on a white plate.

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This gluten free fruit cake is a great healthy addition to a Christmas dessert table. It’s perfect for dessert at holiday parties and potlucks, yet I think it’s nutritious enough to eat for breakfast or as a snack.

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 coloured peel (or whatever that is) look festive, but I’m not wild about the artificial colours that give those candied fruits their vibrant hues.

Instead, I opted for sultana raisins and some chopped up dates, but you can substitute any variety of dried fruit you prefer. Dried apricots, currents, figs, or dried cherries (especially if you can find dried cherries with no added sugar) would all be good substitutes.

This healthier 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 would work well as a sweetener in this recipe, as would date paste if you’re not a fan of honey.

This fruit cake is spiced just right with a little nutmeg and cloves plus plenty of cinnamon and orange zest to give it a warm, Christmasy flavour that’s perfect for the holiday season.

A colorful plate with a large slab of gluten free fruit cake.
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5 from 2 votes

Gluten Free Fruit Cake

This gluten free fruit cake is the perfect healthy addition to a holiday sweet table.
Course Dessert
Cuisine American
Keyword christmas
Prep Time 10 minutes
Cook Time 39 minutes
Total Time 49 minutes
Servings 10
Calories 261kcal
Author A Sweet Alternative

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 261kcal | Fat: 14g

Gluten Free Fruit Cake Nutritional Information:

More Recipes:

Dairy Free And Refined Sugar Free Chocolate Cake

Paleo Sweet Potato Bread

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