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.
- 100 grams Figs dried
- 100 grams Currants
- 100 grams Raisins Sun Muscats OR Thompson Seedless
- 100 grams Sultanas
- 50 grams Cherries dried
- 2 Oranges juice and zest
- 1 Lemon zest only
- 1 cup Orange juice
- 1 teaspoon Cinnamon powder
- 1/2 teaspoon Nutmeg powder
- 1/2 teaspoon Mixed spice powder
- 1 teaspoon Vanilla powder
- 2 tablespoons Coconut oil
- 8 tablespoons Ground linseed Soak in 1 cup of water
- 500 grams Almonds
- 3 tablespoons Cacao powder
- 1/2 cup Walnuts Roughly chopped
- 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.
Tried this recipe?Let us know how it was!