Christmas Cake – Raw & Gluten Free


Christmas Cake - Raw & Gluten Free

Here is a recipe for a raw Christmas cake, which works best with a dehydrator. The secret to getting a dark brown colour, to replicate the look of a traditional Christmas pudding, is to add a few tablespoons of raw cacao powder. The dried fruit masks the chocolate flavour and makes a lovely moist, sweet treat.
Course Sweets & Treats


  • Dehydrator



  • Line the base of a 20cm spring form cake tin with baking paper or brush with coconut oil.
  • Chop the figs and place in a large bowl along with all of the dried fruit, orange zest, lemon zest and orange juice. Mix thoroughly and soak fruit for about 1 hour.
  • Place the ground linseed in a bowl with one cup of water and stir thoroughly. This will become your binding agent along with the coconut oil.
  • Place the almonds in a food processor or Thermomix™ and process until it reaches a fine consistency. Do not over blend, as you want to create almond meal.
  • Place the almond meal in a large bowl and add all of the spices along with the cacao powder. Mix thoroughly until well combined. This step can be done in a food processor, but I prefer to use a wooden spoon and bowl.
  • Add the soaked fruit, soaked linseed, coconut oil and chopped walnuts to the almond and spice mixture. Stir through until well combined.
  • Spoon into the prepared cake tin. Spread out evenly and press down firmly. I like to use a pastry knife dipped in a little water to smooth the top surface.
  • Remove the side of the tin and again smooth the side of the cake with a wet knife.
    Place in the dehydrator for about 12 hours to “crisp” up the outside and remove some of the moisture.
  • Once dehydrated, store in an airtight container for about a week. Decorate with fresh berries or cherries.
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