GAPS, Paleo, gluten free Christmas Cake

Nourishing Christmas Cake

A while ago I saw my friend Jo of Quirky Cooking fame (please get out from under the rock and discover her amazingness if you haven’t already) was lamenting a good christmas cake, while her family are doing the healing GAPS diet.

Well, it got me thinking: Is it possible? Would it taste nice? Would the texture be able to be respected? Would it pass with the British born and raised Dad? So this GAPS Christmas cake was born as a test. Gluten, dairy, grain, starch and even nut free, this is hopefully a cake that a lot of you guys can enjoy.

See restriction as an opportunity for creativity, and everything changes <3

Coconut flour often fails to provide that ‘cake texture’ hit, but for moister styles of cakes such as a fruit cake it is perfect and far more dense, fibre rich and nourishing than other flours! This is entry level easy stuff, so anyone can jump in and whip this up in time for Thursday’s table.

Note, for you guys who’ve been with me for a while, you’ll know I don’t usually bake with dried fruits and mostly stay low to no fructose. This is because it helps keep PCOS symptoms at bay for me and there’s plenty of research to back it. That said a one off Christmas treat however, is a delicious slice to celebrate and I let a recipe like this be a yummy exception – Kind of like Mum’s Chocolate Pav on Christmas eve!

Pictured is raw cream but if you aren’t into illegal stuff, then regular cream is fine or for GAPS, whipped coconut cream  or coconut yoghurt is delicious to have with it too!

Enjoy the cake. we sure did this afternoon.

Real Food. Happy Bodies.

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Nourishing Christmas Cake Recipe
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INGREDIENTS

For the FRUIT MINCE
  • 1 cup dried preservative free currants
  • 1 cup pitted prunes (preservative free)
  • 1 orange, fine chopped with rind pieces no more than 1/2 cm squared size
  • 1 tbsp cinnamon
  • 1 tsp vanilla powder or extract or 1 vanilla bean split
  • 1/2 tsp nutmeg
  • 2 star anise
  • 2 tbsp honey or maple syrup
  • 1/2 cup water
  • 50 g coconut oil (or butter if not GAPS / intolerant is delicious to use too)
For the CAKE MIX
  • 5 medium sized eggs – if really big eggs, use 4
  • 2 tbsp honey or maple syrup (optional)
  • 1/2 cup + 1 tbsp coconut flour
  • 2 tsp baking powder (can be left out)
  • 2 pinches sea salt
  • 1/2 cup melted coconut oil (or again, butter is fine if not GAPS / intolerant)
  • 1.5 cups fruit mince if you LOVE fruit mince, you could go up to 2 cups. The batter can take it. I’m not big on the ‘big mince’ flavour, so 1.5 cups was perfect today.

INSTRUCTIONS

For the FRUIT MINCE
  1. Pop all of these ingredients altogether, into a saucepan. Bring it up to high heat, and down to low heat after 5 minutes, for 45mins to 1 hour until it’s a delicious goopy fruit mince mix (or into the thermomix on speed 2, 40mins, lid on, 100C checking liquid at 20 mins and if getting dry add 1/4 cup more water))
  2. When the mince is 5 minutes from being done, get going on the cake mix, assembling all the ingredients and starting to blend. NOTE: Do not do this far in advance. Coconut flour will continue to absorb liquid, and if you don’t mix it and get it into the oven, you’ll get a dry cake result. No thanks!
For the CAKE MIX
  1. Preheat the oven and prepare a standard sized cake tin, lined with greaseproof paper and coconut oil / butter.
  2. Whip the eggs and honey / maple together for a minute in a Kenwood or Kitchen aid type cake mixer, or in a bowl with hand beaters, or in the thermomix / MyCook premium with butterfly attachment on, speed 7, 40 seconds. It should look light in colour and have lots of bubbles on top.
  3. Then add the coconut oil, coconut flour, baking powder (if using) , salt and mix a further 10 seconds until well combined. (speed 5 is perfect for this job)
  4. NOTE: Over mixing will produce a dry batter because of the coconut flour absorption factor.
  5. Then fold through the 1.5 cups fruit mince: - Using the Thermomix / MyCook: Speed 2, 20 seconds - Using the KitchenAid / Kenwood: Swap to the dough hook attachment and mix for 20 seconds, level 4 - If you used hand beaters for the first half of the cake mixing, fold the mince in by hand.
  6. Pour your mix into the cake tin and pop it into the oven.
  7. Cook for 35-40 minutes on 180C / 350F or until skewer comes out clean from the middle.
  8. OPTIONAL: To get this glossy top look, melt 1 tbsp honey / maple into 3 tbsp boiling water and paint over the cake with a pastry brush. This was the perfect job for my little man. So cute. He took it very seriously <3

GAPS, Paleo, gluten free Christmas Cake

Comments 6

    1. Post
      Author

      You sure could Yas, but as it doesn’t soak up as much moisture as coconut flour, I’d suggest probably using 1 cup or thereabouts. It should be a moist yet very thick batter for the oven 🙂

  1. This looks amazing! Perfect timing too. I made my traditional fruitcake (the one I’ve made for the past 8 years packed with sugar and fruit) to give as presents and my boys were very put out that I wasn’t making one for us again this year. Will give yours a go. Thanks for posting 🙂

  2. Thanks so much for this wonderful recipe Alexx! This looks so delicious, I can’t wait to cook it! How many days will it be good for please? Just wondering if I cook this tomorrow will it still be spectacular for my family’s Christmas eve dinner?

    1. Post
      Author

      Hi Alesha,

      You could definitely cook it tomorrow for Christms eve dins. Just keep it in the fridge and pull out on the afternoon of Christmas eve. You could even cook it a tiny bit less tomorrow, then warm it up again for 15mins oven 140C before brushing with honey water. We celebrate Christmas eve too! x

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