Gluten-Free Fruit Cake
This gluten-free fruit cake is the perfect addition to a Christmas sweet table.
- 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