Christmas cake! 

Christmas is that time of year when the differences between allergy sufferers and non allergy sufferers show a million times more. My mission is to prevent Roo from feeling deprived of anything his peers may be consuming over the festive period.
Keep your eyes peeled as there’ll be a lot more festive recipes as the big day gets closer.

Today, the staple and traditional Christmas cake. This recipe is gluten, dairy, soya and egg free. Just from the smell I could tell this cake wasn’t going to disappoint. Christmas wafted through the air as this cake baked. It is quite thin if made in a 7″ round however would work great in a large loaf tin or even a smaller 6″ round.
We hope you enjoy this as much as we have! Of course we’ve made two. We have to test one to make sure it’s up to scratch don’t we 😉.


  • 350g dried fruit. I used a mix of sultanas, raisins, currants, glacé cherries and mixed peel.
  • 150ml water
  • 100g caster sugar
  • 100g dairy free margarine (we use vitalite)
  • 225g self raising gluten free flour (we used doves farm)
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon nutmeg
  • 50g flaked almonds.
  • 4 tablespoons ground flax seed, 6 tablespoons water, 1/4 teaspoon baking powder.


  1. Pre heat the oven to 150c and line a 7 inch round tin.
  2. Place the fruit, water, margarine and sugar into a saucepan.  Over a medium heat stir until the margarine has dissolved then continue to simmer for 15 minutes covered. Remove from the heat and cool for ten minutes.
  3. In the meanwhile combine the flaxseed, water and baking powder and leave to thicken.
  4. Place the fruit and liquid into a large mixing bowl and add the flax mixture. Combine well. Quickly sift in the flour, spices and add the almonds almonds and mix until thoroughly combined.
  5. Spoon the mixture into the prepared tin and cook in the centre of the oven for 1.25-1.5 hours until golden and cooked through. Leave in the tin to cool for 30 minutes before transferring to a wire rack to fully cool. Store in an airtight container until needed.


We will decorate the cake in December with icing and Roos own decorations. If you want to leave the cake plain you can stud the top before baking with whole almonds. You could feed the cake with brandy as you would with a traditional cake however it is not as dense so I would advise to show caution with the amount of liquid you introduce. The cake is lovely and moist as is.



3 thoughts on “Christmas cake! 

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