Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (2024)

Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (1)

Every year, for as long as I can remember, I've watched my Mum make her Christmas pudding.

The fruit soaks for weeks in a mix of brandy and sherry in her white two piece tupperware container that she's had since she was married. It's the perfect size to hold the mix of sultanas and mixed fruit that's left to soak up the alcohol and plump to perfection.

After the fruit soaked, the pudding process began. First the cloth is boiled in her big metal pudding pot that's only used once a year. The mixer is filled with butter and bread crumbs and sugar and flour and then finally the fruit mixture is added. Once the pudding cloth is boiled, she lays it out on the bench top and sprinkles it with flour, dumping the pudding mixture out of the mixer bowl and into the centre of the cloth ready to wrap it.

When I was about 8, I became the helper. Mum would wrap the pudding up, twisting and tying it until it was just rightand my little hands would grasp the cloth, holding it in place to Mum could carefully tie it with twine. As a child, this was the bestjob because it meant I "helped" to create everyone's favourite pudding.

Mum's pudding would them boil away for a few hours before being hung to dry on the coat hook in our laundry (weird place, possibly, but it's probably the safest and where she's always hung it!) where it would dry out and mature until Christmas day before being boiled for a few hours once again on Christmas day.

It's a classic recipe - but one that involved waaaaaaaaaytoo many steps and processes for me - so this recipe is wayeasier than that!

Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (3)

Four years ago, when I had my first gluten free Christmas, I wasdevastatedthat I couldn't eat myMum's Christmas Pudding. At the time, I couldn't even find gluten free bread crumbs in the shops and there was no way I wanted to make a giant pudding for just myself - so I got to experimenting.

I decided rather than a boiled pudding, I was going to go with a fruit cake - so for the last four years I've been perfecting that recipe. The ingredients have always been the same, but it's the ratios that I've changed - and this year, I've come up with the perfectratio.

You see, Jesse doesn't like my Mum's Christmas Pudding (but we try not to mention that :P) or any other Christmas Cakes/Fruit Cakes - but this year, he decided to try my fruit cake after seeing so much of it cooling in the kitchen....

And then an entire mini fruit cake disappeared.

This fruit cake is soeasy and so delicious that even my fruit cake hating husband lovesit - and did I mention it has just threeingredients?

But let me give you the recipe so that you can make it yourself! >>

Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (5)

The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar

recipe makes 1 large thick fruit cake or 6-8x 6" individual fruit cakes (see notes for smaller batches)

no added sugar, low fat/no added fat, gluten free, vegan, egg free, dairy free

1kg mixed fruit ordried fruit of your choice (see notes)

3 cups boiling water

3 cups (360g) gluten free self raising flour

  • Soak your fruit in your boiling water either overnight or for a few hours, covering your boil/container to trap the steam. If I forget to soak mine overnight, I'll simply start soaking it in the morning and make the fruit cake that afternoon.
  • Once your fruit has soaked, preheat your oven to 125C/260F.
  • Grease and/or line a large (~9-10") cake tin or 6-8 individual cake tins (we used small 5-6" cake tins so that we could share them with friends) and set aside.
  • Mix your soaked fruit mixture with your flour, mixing until just combined.
  • Pour your cake mixture into your tin(s), smoothing the surface with a spoon or spatula.
  • Bake for 1 hour (for individual cakes) to 2 1/2 hours (for one larger cake) or until golden and a skewer inserted into the middle of the cake removes clean.
  • Leave to cool completely before storing in an airtight container. The cake will keep for 3-4 weeks at room temperature, however, we always store ours in the fridge just to be safe.


  • I can't eat citrus so mixed fruit is a no-no for me. In my fruit cake I used 500g chopped dried dates, 250g currants and 250g raisins.
  • You may substitute some of the water with alcohol if you want a more traditional fruit cake!
  • Smaller batches
    To make one regular sized cake: 500g mixed fruit/dried fruit of your choice, 1 1/2 cups water and 1 1/2 cups (180g) gluten free self raising flour


Chocolate desserts more your style? Click here for my 4 Ingredient Chocolate Fruit Cake Recipe.


But tell me, does your family have any Christmas food traditions?

What's your favourite Christmas dessert?

Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (7)Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (8)Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (9)

Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (10)Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (11)Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (12) Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (13)Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (14)

Recipe: The Easiest Gluten Free & Vegan Fruit Cake with No Added Sugar (2024)


How to make gluten-free more moist? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

How to stop gluten-free cakes from crumbling? ›

Adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. This helps to reduce the risk of your cake crumbling and falling apart.

What is a secret ingredient for cakes? ›

Vinegar is a secret ingredient that can make your cakes light and fluffy.” One of the great things about using vinegar in cakes is that it's versatile.

Do gluten-free cakes take longer to bake? ›

These recipes often call for longer baking times at a lower temperature compared to traditional recipes.

What is the secret to moist gluten-free baking? ›

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

What is the secret to gluten-free baking? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Should you let gluten-free cake batter rest? ›

Let Your Batters & Doughs Rest

We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.

Why does my vegan cake sink in the middle? ›

You may have added too much raising agents to your batter which causes it to rise too quickly and then sink as your batter doesn't have enough structure to hold the height or there isn't enough room for the cake to continue to grow.

How do you keep a vegan cake from crumbling? ›

TOO CRUMBLY. If your baking is falling apart once baked this can be because you have used the wrong egg replacer, or not enough of an egg replacer. You want to make sure your egg replacer is acting well as a binding agent and binding all the ingredients together to give a firm result.

What is the main ingredient that makes a cake moist? ›

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

What is the most important ingredient in a cake? ›

Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.

What adds richness to cakes? ›

In addition to its delicious taste, butter adds richness and flavor to your baked goods. Different types of butter are available, but salted and unsalted butter are the two most commonly used in baking.

Which gluten-free flour is best for cakes? ›

We'd t-oat-ally recommend Doves Farm's organic oat flour. While it's not the cheapest option, wholegrain flour is high in fibre and suitable for those following vegan and kosher diets. The flour has been milled from high-quality organic British oats and is ideal for making, cakes, biscuits, breads and pancakes.

What does baking soda do in gluten-free baking? ›

Texture and Rise: Gluten-free baking often requires a bit of finesse to achieve the desired rise and texture. Baking soda's reaction with an acid can help achieve that necessary lift, while baking powder provides an extra boost when the batter or dough is exposed to heat.

Can you over mix gluten-free cake batter? ›

However, you can actually mix a batter containing xanthan and/or guar gum to a point of diminishing returns. You can overwork the gums and end up with a stringy cake batter or rubbery cookie dough. (Having said that, doing this takes some work. Just don't take your aggressions out on a gluten-free cake batter.)

How do you add moisture to gluten free bread? ›

To add extra moisture to your gluten-free bread, incorporate 1 tablespoon of mayonnaise into the recipe. The oil and eggs will help to make the baked bread nice and tender. Olive oil is a healthy cooking oil that adds wonderful flavor to bread.

How do you make gluten-free dough less dry? ›

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

How do you make gluten-free dessert less dry? ›

Bake, Then Bake Some More

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.


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