Where To Buy Gluten Free Christmas Cake ((FULL))
Poke holes all over the top of the warm cake using a skewer, then spoon over 4 tbsp brandy and leave to cool in the tin for 1 hr. Transfer to a wire rack, remove the parchment and leave to cool completely. When the cake is cold, wrap in a layer of baking parchment, then a layer of foil before storing. Will keep in a dry, cool cupboard for up to three months, or in the freezer for up to six months.
where to buy gluten free christmas cake
Gluten-free Christmas cake recipe - you just can't beat this homemade, festive classic. Nobody would know it's Coeliac-friendly and wheat-free too. See the FAQ section for a video on how to line your tin - don't skip this part!
For this gluten free Christmas Cake recipe, there are no absolutes on flour blend (a supermarket blend, such as Freee by Doves should work fine). Because the recipe uses ground almonds as part of the ingredients, the moisture and structure they bring should counter any obvious drying effect that would normally result from the use of rice-products.
Having said this, I personally used my rice-free home-blended Gluten Free Alchemist Blend B. The protein-rich darker flours offer a greater depth of flavour as well as supporting the body of the cake.
I love sharing what I do and supporting our amazing gluten free community. Those who have contacted me, will know that I also give my advice freely and willingly as I know how important it is to cook and eat great food.
The recipe looks great, especially appreciate the variety of fruits and nuts. I am not gluten free, but shared this on my facebook page for one friend who is and for another friend who like myself love all things Epiphany. Thanks for sharing.
I make versions of my Spelt spiced fruit cake if not baking a load of cookies every year. This version is adapted from spelt flour version. I use almond flour and rice flour to keep it gluten-free. The cake keeps well refrigerated for a few weeks if you use liquor or a week with orange juice. Serve as is or with a bourbon/rum glaze! Add nuts or seeds that you like, some dates, apricots, cherries. I also added some roasted sunflower seeds and chia seeds, so the cake is also great to snack on.
Citric acid is for adding some air in the batter before baking. this allows for moisture to stay in the batter rather than evaporate which it does more quickly with gluten-free baking. It does add a slight citrusy flavor but thats complimentary to the overall flavors in the cake. The main reason though is for lightening up the batter before baking
I will definitely be using parchment next time. My fruit and nut mix was heavy on the fruit side, so I think that contributed to sticking. I did freeze the cake for a bit and it helped release a bit more to make it salvageable for Christmas. Despite the problem, the cake tastes amazing. Just how the fruit cakes of my youth, tasted. I will be making this again. Thank you!
I have tried different flour combinations before if you see my gluten-free baking category with oat and rice flour combination. Almond flour makes the best texture and moisture so far. You can use oat flour + rice flour + some sunflower seed meal+ more starch and add a 1/2 tsp xanthan gum and make it. Make a thicker batter than pictured, and bake a muffin to see if it bakes well before baking a loaf. If the muffin falls a bit after baking, you can add a bit more flour to the batter and adjust before baking the loaf. You also want to cover the loaf with a kitchen towel while cooling as rice and oat flours loose moisture quickly.
The truth is that it is quite tricky to make a fruit cake that is both eggless AND gluten-free. Fruit cake is a fairly crumbly cake anyway, so take away both of those binding ingredients and you will end up with a sandy mess.
Gluten free flour or oat flour: I have tested this cake with both a plain gluten-free flour blend (Doves Farm Freee), and home-made oat flour. Both versions work well. See instructions below to make your own oat flour.
Hey, I haven't actually made your cake yet, I've only just found it. I was wondering if I could swap out the xanthan gum (highy allergic) to flax seed or psyllium husk instead? Would this work here? Thank you, I can't wait to make this. I have so many allergies (Dairy, gluten and egg) so it would be really lovely to join in with people at Christmas.
Hi Amanda, I'm afraid that I haven't tested it without the almonds so I can't predict how it would turn out. If you do give it a go, I would use more gluten-free flour or oat flour instead of the almonds rather than more chickpea flour and I would maybe use a touch less, 70g rather than 90. The blanched almonds can be left out without issue.
As a recently diagnosed Celiac, I was starting to feel left out of the traditional food festivities this Christmas. Your gluten free Christmas Cake was so welcomed, authentic and delicious. (Loved the glace cherries, a couple more would be lovely) Will be purchasing again.
Whatever your opinion is, it's not Christmas without the classic traditional fruitcake! However you like your Christmas cake, this is The Best Gluten-Free Vegan Fruitcake to try! This easy recipe is allergy-free (no nuts!), refined sugar-free with natural dried fruit, alcohol-free, kid-friendly, and perfect for gifting or dessert!
Your fruitcake looks nothing like the ones I saw growing up. Notice I only saw them. No desire to taste them. Yours looks yummy! I'm gonna follow your blog cuz I am celiac...I like the allergy free foods too.
This is a recipe for white fruit cake, which just means that it's blond in color, not deep brown, like dark fruit cake. I became optimistic about making a really good gluten free fruit cake only when I learned of the idea of white fruit cake.
To keep my fruit cake (mostly) alcohol free (aside from the bit of dry sherry in the cake batter), I prefer to douse my fruit cake in a simple syrup. It moistens and preserves the cake, creating a denser texture that lends itself to thin slices.
To avoid a dry cake, it's important that you pay careful attention to the ratio of dry and wet ingredients in this recipe. It's particularly important that you don't use too much of your gluten free flour blend. The best way to ensure just the right amount is to measure your flour by weight using a kitchen scale rather than scooping it directly from the bag.
For longer term storage, freezing your cake is another option. Make sure your loaf is completely cool, and then wrap it with aluminum foil before slipping it into a zip-top bag to store for up to two months. To defrost, transfer your fruit loaf to the fridge for 24 hours.
If you don't want to use alcohol in your gluten free Christmas cake recipe, you can substitute imitation vanilla extract for the batter. Rather than cure the baked cake, opt for a simple syrup topping.
Yes, in many places, a gluten free Christmas cake and a fruit cake (or some similar recipe) are the same thing. They're usually enjoyed on Christmas Eve, Christmas Day, and throughout the holiday season.
Yes, dried fruit is naturally gluten free. However, you'll still want to pay attention to product labels. Some manufacturers may not promise against cross contamination, while others may sprinkle the fruit with wheat flour to prevent the pieces from sticking to one another.
This is something you'll need to experiment with on your own. For my recipe, I used an all-purpose gluten free flour, specifically Better Batter. While I can't say that almond flour won't work, I can tell you that your results will be different than what my recipe produces.
There is only a little dry sherry in my gluten free fruit cake recipe, so you don't have to worry about it getting you drunk. If you are at all concerned about alcohol, please use the simple syrup variation, and avoid the spirits altogether.
If your gluten free cake has come out dry, you most likely had a problem with the ingredient ratios in the recipe. It's important that you follow my measurements exactly to skirt that fine line between a batter that is too wet and too dry.
Next time, use my recommended gluten free flour blend and measure by weight rather than volume. If you used all dried fruit in your cake, you'll also want to rinse them first so they rehydrate a little bit.
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To feed an alcohol free Christmas cake you could use a strong cold tea to drizzle over the cake each week. Making it a bit like my Easy Gluten Free Bara Brith. Adding a squeeze of fresh orange to the tea would add a delicious festive touch or add a shaving of orange peel to the hot tea when you make it?
When you bake my gluten free Christmas Cake I recommend you double line the cake tin to prevent the edges from burning. When the cake is cooked I cool it still in the double lining and then wrap in foil and place in a large Tupperware container.
Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary needs. With over 13 years experience of cooking gluten free from scratch. Welcome to my site you lovely person now learn how to make anything gluten free with me!
These cakes are easily gluten-free just make sure you use a GF flour blend that you usually bake with. To make these cakes nut-free, swap the ground almonds for ground seeds (blitz your sunflower or pumpkin seed to a fine meal like flour) and skip the nuts inside the cake, opting for seeds (or chocolate chips) instead.
Orange juice: I prefer using orange juice to the traditional alcohol used in Christmas cakes, as it just makes the fruit cake that much fruitier. And if you are alcohol-free or intend on serving this cake to kids or other alcohol-free adults, it just works for a broader audience. You can swap the orange juice for another juice like apple juice or tart cherry juice, or if you prefer the more traditional approach, use rum or brandy instead. 041b061a72