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This gluten-free Christmas cake recipe is just as scrumptious and mouthwatering as any traditional cakes! During the festive season one of the things we need is a true gluten-free Christmas cake that actually tastes like real Christmas cake.

With this recipe, no one will miss out on enjoying a delicious cake on Christmas day! So what are you waiting for? Let’s get into some festive baking!

Nutritional Information Tips/tricks

  • If the salty caramel sauce is too think to use as a glaze, thin it by whisking in some water before brushing it over the Christmas cake.
  • Nutritional information is per piece using butter without almonds or glaze.
  • Serves: 14
  • Prep: 15 minutes
  • Cook/Chill: 50 minutes

This gluten-free Christmas cake recipe is just as scrumptious and mouthwatering as any traditional cakes! During the festive season one of the things we need is a true gluten-free Christmas cake that actually tastes like real Christmas cake.

With this recipe, no one will miss out on enjoying a delicious cake on Christmas day! So what are you waiting for? Let’s get into some festive baking!

Nutritional Information Tips/tricks

  • If the salty caramel sauce is too think to use as a glaze, thin it by whisking in some water before brushing it over the Christmas cake.
  • Nutritional information is per piece using butter without almonds or glaze.
  • Serves: 14
  • Prep: 15 minutes
  • Cook/Chill: 50 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 200 g Goji Berries
  • 100 g Sultanas
  • 75 g Walnuts, roughly chopped
  • Zest of 1 Orange
  • 600 mls Orange Juice (1/4 Cup)
  • 125 g Almond Meal
  • 70 g Coconut Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Bicarb Soda
  • 100 g Natvia (1/2 Cup)
  • 1/2 teaspoon Salt
  • 3 teaspoons Mixed Spice
  • 5 Eggs
  • 50 g Butter or Coconut Oil, melted
  • 1 tablespoon Vanilla
  • Blanched Almonds, optional to decorate
  • Natvia Salty Caramel Sauce, optional as a glaze

METHOD

  1. Preheat oven to 150C (fan-forced). Grease and line a 20cm round cake tin.
  2. Soak the goji berries and sultanas in boiling water for 10 minutes or until soft.
  3. In a separate large bowl, combine all the dry ingredients. Stir to combine.
  4. In a third bowl combine the eggs, juice, vanilla and butter.
  5. Strain the goji berries and sultanas and set aside.
  6. Make a well in the centre of the dry ingredients. Slowly pour in the wet ingredients and mix until combined.
  7. Add the strained dried fruit and mix again.
  8. Pour into the prepared tin and smooth the top with the back of a spoon.
  9. Decorate with the blanched almonds (optional).
  10. Bake for 45-50 minutes or until the top is golden or when a skewer is inserted comes out clean.
  11. Remove from the oven. If glazing, while the cake is hot, brush with Natvia Salty Caramel Sauce.
  12. Leave to cool in the tin, before removing and storing in a sealed container.

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