Dairy free Christmas cake recipe

Click to rate
(143 ratings)
Sending your rating
  • Dairy-free
  • Gluten-free
  • Vegetarian
Prep: 30 min
Cooking: 2 hr
  • We earn a commission for products purchased through some links in this article.
  • 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.


    • 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


    • 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.

    You might also like...
    Mary Berry’s fruit cake
    Christmas cake ideas 
    Easy Christmas cake recipe

    Click to rate
    (143 ratings)
    Sending your rating

    Related Recipes