Gluten Free Chocolate Orange Christmas Cake
This recipe is an adaptation of Nigella’s chocolate fruit cake (making it gluten-free and orange flavoured!). As Christmas cake contains very little flour it’s really simple to make it gluten free, especially with Bob’s Red Mill Gluten Free 1:1 baking flour. You just need to replace wheat flour with 1:1 baking flour in any recipe to the same ratio! Happy gluten-free baking this Christmas.
Servings Prep Time
120cm round cake 60minutes
Cook Time
Servings Prep Time
120cm round cake 60minutes
Cook Time
  • 300g dried prunes
  • 375g dried mixed fruit
  • 100g dried candied peel
  • 175g dark muscovado sugar
  • 175ml honey
  • 125ml cointreau
  • 3single orangesjuice and zest
  • 4tablespoons cocoa
  • 2tsp Mixed Spice
  • 175g butter
  • 3large eggsbeaten
  • 150g Bob’s Red Mill Gluten Free 1-1 Baking flour
  • 75g Ground almonds
  • 1shot espresso
  • 0.5tsp Baking powder
  • 0.5tsp bicarb soda
  1. Preheat the oven to 150°C. Double line your 20cm round cake tin.
  2. Put the fruit, butter, sugar, honey, cointreau, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
  3. Let the mix cool. Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda and combine.
  4. Pour into your prepared cake tin and bake for 1.5-2 hours until a skewer inserted comes out clean.
  5. Store wrapped in baking paper in an airtight container.
Recipe Notes

Check out how we decorated this cake here.