This is a very convincing Christmas Cake with excellent flavour.
These quantities made a cake 22cm diameter and 9 cm high.
Gluten-free, Dairy-free Christmas Cake
Gluten-free, Dairy-free Christmas Cake
Ingredients
Dry
- 125 gms dairy-free butter
- 350 gms sugar (50/50 caster and soft brown)
- 400 gms gluten free flour (50% chestnut, 25% brown-rice, 25% tapioca starch)
- 5 tsps baking powder
- 3 tsps (total) various spices (your choice – nutmeg, cinnamon, allspice, mixed spice, mace, etc)
- 0.5 tsp salt
- 0.5 tsp xantham gum
Fruit
- 500 gms mixed dried fruit (including candied peel, cherries, etc etc)
- 1 lemon
- 1 lime
Wet
- 15 ml honey
- 15 ml black treacle
- 25 ml sunflower oil
- 100 ml cashew milk (Plenish)
- 4 eggs
Instructions
- Prepare the tin (18 cm square or 23 cm round) with greasing and layers of greaseproof paper and a good collar. Make sure you oven is ready to fit the tin and collar.
- Place dried fruit in a bowl and add the lemon and lime zest. Pour the lemon and lime juice over and soak the dried fruit for as long as you have to spare.
- Rub the ‘butter’ into the flours and sugar until breadcrumbs.
- Mix the wet ingredients well in a jug
- Add the fruit to the dry ingredients and mix lightly.
- Add the wet ingredients and mix vigorously for 1-2 minutes.
- Pour into tin and bake for 2 hours or more at 150C.