This beautiful Christmas cake is simple, elegant, and entirely gluten and dairy-free. Topped with dried fruit and nuts and an apricot glaze, it tastes just as good as the classic.
You could also top dairy-free Christmas cake with marzipan and sugarpaste. These ingredients are usually gluten and dairy-free, but it’s always best to check the label. It’s also easy to adapt this recipe for a plant-based diet – check out our top tips at the bottom of the recipe. After a more traditional recipe? You can’t go wrong with Mary Berry’s Christmas cake recipe.
Ingredients
- 225g (8oz) dairy-free spread
- 900g (2lb) mixed dried fruit
- 100g (3 1/2oz) glace cherries
- 225ml (8fl oz) dark rum
- 5 free range eggs, separated
- 100g (3 1/2oz) unsweetened, tinned chestnut puree or silken tofu or 1 large banana
- 100g (3 1/2oz) rice flour
- 50g (1 3/4oz) gram flour (chick pea flour)
- 2tbsp mixed spice
- 225g (8oz) soft brown sugar
- 150ml (1/4pt) clear honey
WEIGHT CONVERTER
Method
- Soak the dried fruit and cherries in rum for 24 hours.
- Preheat the oven to 150°C/300°F/gas 2. Using a little dairy-free spread, grease and line a 23cm (9in) deep cake tin with non-stick baking parchment.
- Separate the eggs. Add the egg yolks to the chestnut puree and blend until smooth.
- Mix the flours and mixed spice together. Cream the dairy-free spread and the sugar together and beat in spoonfuls of the chestnut puree mixture and the flour until all is added.
- Stir in the dried fruit with rum and honey. Beat the egg whites until stiff and fold into the cake mixture.
- Pour into the prepared tin and bake for 2-2 1/2 hrs. Store the cake wrapped in baking parchment and tin foil until required.
Top tips for making this dairy-free Christmas cake
Make this cake vegan by replacing the honey with agave or maple syrup. Replace the eggs with chia 'eggs' (1 chia 'egg' = 1tbsp of chia seeds mixed with 3tbsp water, left for five minutes until a gel-like consistency) This cake does not have a long shelf life and needs to be eaten within 2 weeks of making.
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