My husband and step-sons love fruit cake and fruit bread however due to the dried fruit content plus added sugars this is not something we have in our home anymore, much to their disappointment. However coming up to Christmas I decided it was time to create a healthier version of Christmas cake rather than a shop bought one. This cake is still relatively high in fructose due to the dehydrated/dried fruits used however with no added refined sugars, artificial additives or preservatives and being gluten free I still feel this is a much healthier Christmas cake option.
It is not as moist as a regular fruit cake as there is no soaking or alcohol involved, it is a simplified version that I created and it got the big “thumbs up” from everyone in my house. Please remember I am no chef, just a regular mum making healthy choices for my family.
If you are fortunate enough to have a dehydrator then use this to dehydrate your own fruit, I don’t have one yet so I sourced as much dehydrated fruits as I could without any added sugars. Be very mindful of dried fruits bought from the supermarket and some health food stores as they usually have added sugars. I did my best to find ones with the least amount of sugars so this took a bit of shopping around. The fruits I chose to use are regarded as “superfoods” so I felt better about this cake being higher in sugar than what I would normally make.
With my first attempt I made the recipe into a fruit loaf (I also added sultanas) this was eaten within 2 days at our house.
The second time I changed a few ingredients and made it into a cake topped with my delicious Cashew & Coconut Cream for a dairy free icing.
I hope your family enjoy this cake as much as mine have
Ingredients I choose organic ingredients where possible.
5 eggs (I use large eggs so you can add an extra egg if you only have medium size eggs)
¼ cup extra virgin coconut oil
2-3 tbsp. rice malt syrup or raw organic honey
1 tsp. pure vanilla extract
1 tbsp. apple cider vinegar
1 cup almond flour
1 cup LSA meal (linseed, sunflower & almond)
1 tsp. cinnamon powder (I use a generous heaped tsp. of cinnamon and mixed spice)
1 tsp. mixed spice powder (coriander seed, cinnamon, cumin seed, ginger, nutmeg, cloves)
1 tsp. GF baking powder
¼ cup chopped walnuts
¼ cup dried blueberries
¼ cup dried cranberries
¼ cup dried goji berries
¼ cup dried white mulberries
3 Medjool dates deseeded and chopped
1 tbsp. fresh orange zest (I didn’t add this as Mr P and the boys don’t like citrus zest)
1. Add eggs, coconut oil, rice malt syrup/honey, vanilla extract and ACV to your OmniBlend and blend on low for 20 seconds.
2. In a large bowl combine almond flour, LSA, spices, baking powder and walnuts. Mix with a wooden spoon until well combined.
3. Add egg mixture to dry ingredients and stir until well combined and lump free. If mixture appears too dry add a little more coconut oil or another egg – it shouldn’t be too runny though.
4. Gently fold in all dried fruits and zest (if using it)
5. Spoon into a cake tin and in a pre-heated oven at 180° for approx. 30-40 minutes (I give approximate times as ovens can really vary in temperature).
6. When cooked allow to cool on a rack and top with Cashew & Coconut Cream and fresh strawberries.