This is a delicious, aromatic, flavour packed Christmas Cake Recipe you will love.  I would argue that this is the best gluten free, grain free, nut free Christmas Cake recipe ever (probably pretty biased).

I was totally chuffed and a wee bit proud when this mix (originally in my range of Whisk and Bowl Products) won the Food Magazine Award in 2014.  It is a mix that needs care and after some issues with desiccated coconut not liking being in a premix for too long I decided it was time to just give you the recipe.

Bake this ahead of time, cover well and leave in the fridge until the day of your Christmas gathering.  Remove, decorate (remember an extra drizzle of olive oil and some fresh rosemary and salt goes down a treat) and enjoy.

Gluten Free Christmas Cake Recipe | Tania Hubbard

  By Tania Hubbard  , , , , , , , , ,

September 29, 2015

Ingredients

1 cup pepitas

1 cup coconut sugar

1 1/2 Cups desiccated coconut (fine)

1 tablespoon coconut flour

1/2 cup dried pitted dates

2 Tablespoons fresh rosemary (finely chopped)

2 Teaspoons cinnamon (ceylon is what I use)

1/4 Teaspoon nutmeg

1 Teaspoon bicarbonate Soda ((bicarb) or baking soda)

Pinch salt (good one)

4 eggs (60 gram is best)

1/4 Cup extra virgin olive oil (you can use coconut oil, butter or any oil you prefer - olive oil gives this cake richness and adds to the fruitiness of the overall flavour)

1/2 Cup water

Directions

1preheat oven 175C

2line a cake tin with non-stick baking paper

3place all DRY ingredients and fresh rosemary into your food processor and grind down until ingredients are finely chopped - like a fine bread crumb

4pour into a mixing bowl

5add eggs, oil and water

6using a whisk combine well

7pour mixture into lined cake tin

8cook for 35-40 minutes on middle shelf

9cake is cooked when it bounces back when lightly pressed

10remove from oven, leave in cake tin for 10 minutes, remove and place on a cooling rack

I serve this by drizzling olive oil over the top of the cake, lightly sprinkling with salt and then topping off with chopped dates, rosemary and creme fraiche or labna.  Deeeeelicious!

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