This easy recipe makes two fruitcakes, one to enjoy and one to give as a gift!
Photo and recipe provided courtesy of Elana’s Pantry
1 1/2 cups blanced almond flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup dates, chopped
1/2 cup raisins
1/2 cup dried cherries
1 cup walnuts, chopped
2 tablespoons coconut oil
1 tablespoon coconut sugar
1 tablespoon vanilla extract
1 tablespoon orange zest
1 tablespoon lemon zest
1. In a large bowl, combine almond flour, salt and baking soda. Stir in dried fruit and nuts.
2. In a medium bowl, combine eggs, oil, coconut sugar, vanilla and citrus zest.
3. Stir wet ingredients into dry.
4. Scoop batter into 2 greased mini loaf pans.
5. Bake fruitcakes at 350 degrees for 20-30 minutes. Cool and serve.
Delicious served with a dollop of whipped cream, applesauce, or a caramel drizzle!
Makes one 9 x 13-inch cake
Recipe and photo courtesy of King Arthur Flour
1 box King Arthur Gluten-Free Yellow Cake Mix
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon each ground cloves and ground nutmeg
1/4 teaspoon baking soda
6 tablespoons unsalted butter, at room temperature
1/3 cup molasses
1 tablespoon vinegar
4 large eggs
2/3 cup buttermilk or 1/2 cup liquid whey (the liquid drained from yogurt)
1. Preheat the oven to 350 degrees. Grease and flour a 9 x 13-inch pan.
2. Whisk together the cake mix, spices, and baking soda.
3. In a separate bowl, beat the butter with half the cake mix and spices mixture.
4. Beat in the molasses, vinegar, and one of the eggs. Add the remaining eggs one at a time, beating well after each addition.
5. Add the buttermilk alternately with the remaining dry mix, one-third of each at a time. Beat until smooth, scraping the bowl after each addition. Pour the batter into the prepared pan.
6. Bake the gingerbread for 40 to 45 minutes, until it is brown and firm on top. Its internal temperature should be between 210 degrees and 212 degrees.
7. Remove the cake from the oven, and cool it on a rack for 15 minutes before slicing. Top with whipped cream, applesauce, or a caramel drizzle.
This traditional Christmas treat is sure to delight everyone on your holiday guest list!
Makes about 8 servings
Recipe and photo provided courtesy of
King Arthur Flour
1/2 cup confectioners’ sugar
2/3 cup King Arthur Gluten-Free Multi-Purpose Flour
1/4 cup unsweetened baking cocoa or Dutch-process cocoa
1 teaspoon Cake Enhancer, optional
1/2 teaspoon baking powder
4 large eggs
1/2 teaspoon salt
1/2 cup granulated sugar
1 cup gluten-free vanilla syrup, coffee syrup, or simple syrup, for brushing on cake; or substitute 1/2 cup of your favorite liqueur
2 cups (1 pint) heavy cream, divided
1/4 cup whipped cream stabilizer, divided; optional, but helpful
2 teaspoons vanilla extract
4 teaspoons sugar
1. To make the cake: Preheat the oven to 375 degrees. Line a 9 1/4 x 14 x 1-inch (jelly roll) pan with parchment or foil; generously grease the parchment or foil.
2. Sift together the confectioners’ sugar, flour, cocoa, cake enhancer, and baking powder twice.
3. Whip the eggs and salt at high speed of an electric mixer for about 5 minutes, until thick and lemon-colored. While continuing to beat, gradually add the granulated sugar, then the flour mixture, blending just until the dry ingredients are wet.
4. Stir with a spatula or spoon until the batter’s color is mostly even, but with some streaks remaining. Immediately pour the batter into the prepared pan.
5. Bake the cake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and cool it in the pan for 1 hour.
7. Dust the top with confectioners’ sugar, run a knife around the edge to loosen, turn out onto clean parchment, and remove bottom parchment or foil. Trim off hard edges, if necessary.
8. Brush syrup or liquor over the cake. Allow it to sit for a few minutes for syrup or liquor to soak in while preparing the filling.
9. To make the filling: Whip together 1 cup of the heavy cream, 2 tablespoons of the whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar, until soft peaks form.
10. Spread the whipped cream (about 2 cups) over the prepared cake, leaving an inch along a short edge clear of cream.
11 Rolling toward the edge that is clear of cream, roll the log onto a sheet of plastic wrap, then use the wrap to round the roll. Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm up.
12. Unroll the log from the plastic wrap and place it on a serving platter.
13. Whip the remaining cup of heavy cream with the remaining 2 tablespoons of whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar, until soft peaks form. Spread over the cake.
14. Refrigerate until serving time. Just before serving, sprinkle with shaved chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint hard candies. Refrigerate any leftovers; cake is best enjoyed within a day of making it.