Christmas Cake Gluten Free Recipe

Vonbon Hill

2 min read

·

21-11-2024

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The holidays are a time for celebration, family, and of course, delicious treats. But what if you or a loved one has a gluten intolerance? Fear not! This recipe delivers all the festive flavor of a traditional Christmas cake without the gluten. Prepare to impress your guests with this moist, spiced cake perfect for your Christmas celebrations.

A Gluten-Free Twist on a Classic

Traditional Christmas cakes are often dense and heavy, relying on gluten for structure. Our gluten-free version cleverly uses alternative ingredients to achieve the same rich texture and incredible flavor. We’ll be focusing on creating a moist cake that doesn't crumble, and holds its shape beautifully.

Ingredients:

• 1 ½ cups gluten-free self-raising flour blend (ensure it contains xanthan gum)
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 cup dark molasses
• 1 cup mixed dried fruit (raisins, currants, cranberries)
• ½ cup chopped candied peel
• ½ cup chopped pecans or walnuts (optional)
• 1 tbsp brandy or rum (optional, for extra flavour)
• Icing of your choice (buttercream, marzipan etc.)

Instructions:

1. Preheat & Prep: Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan. Lining the bottom with parchment paper is also recommended.
2. Dry Ingredients: In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt.
3. Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fruits & Nuts: Gently fold in the dried fruit, candied peel, and nuts (if using). Stir in the brandy or rum (if using).
6. Bake: Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. Ice: Once completely cool, ice your cake with your favorite icing.

Tips for Success:

• Flour Blend: Using a good quality gluten-free self-raising flour blend is crucial for the best results. Ensure it contains xanthan gum, which helps bind the ingredients.
• Don't Overmix: Overmixing can lead to a tough cake. Mix only until the ingredients are just combined.
• Check for Doneness: Use a wooden skewer to check if the cake is baked through. If it comes out with wet batter, bake for a few more minutes.
• Storage: Store your Christmas cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Enjoy this delicious and festive gluten-free Christmas cake! It's sure to be a highlight of your holiday celebrations.