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A slab of fruit cake on a white platter with a slice cut out.
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4.38 from 8 votes

Gluten-Free Fruit Cake

This gluten-free fruit cake is the perfect addition to a Christmas sweet table.
Prep Time10 mins
Cook Time39 mins
Total Time49 mins
Course: Dessert
Cuisine: American
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