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Last Minute Gluten Free Vegan Christmas Cake - Bake Then Eat

Every year I try to come up with something a little different for you guys when it comes to Christmas cake. As sometimes the same old thing can just get a little bit boring.  One year I shared a lovely gluten free clementine cake then I shared my family’s traditional Christmas cake with you last year and this year I am sharing my Last Minute Gluten Free Vegan Christmas Cake!


Last Minute Gluten Free Vegan Christmas Cake


I wanted to to make a cake that didn’t need to be made weeks and sometimes months in advance just to get the flavour right. This cake can be made and eaten on the day of baking and it will still give you that Christmas cake feel. And it’s not only Gluten Free it is also Vegan making it an allergy suffers cake of dreams. Apart from the nuts that are in this cake but you could always leave them out if you wished to. I just really love nuts in a Christmas cake and for me Christmas cake needs marzipan but if nuts are an issue then you can forgo the nuts and marzipan. So this cake is gluten and dairy free but it can also be…


Shhhh….. Sugar Free

Just a quick side note, undecorated this cake is also sugar free! Yep you read that right, sugar free. I haven’t titled it as sugar free because of the huge amount of fondant icing covering the cake kind of kills off the prospect of this cake being healthy! But it has no sugar in it what so ever. It is sweetened with the juice of clementines and a mashed ripe banana. Don’t worry you can’t taste the banana at all it just lends it a little sweetness. Cool heh?


Last Minute Gluten Free Vegan Christmas Cake


As as you can see I have kept the decoration pretty simple, just like I did for last years Christmas cake effort. I am no cake decorator so I kept things simple using just 2 colours and keeping it easy on the eye. But anyway that is enough about the decoration as let’s face it you can decorate this cake any way you want to, you want to know about the cake itself.


Last Minute Gluten Free Vegan Christmas Cake


Gluten & Dairy Free

Because this cake contains no eggs to help it rise this is a dense fruit cake, relying on the fruit and nuts to help keep its shape and structure. It does contain 100 grams (1/2 cup) of soya margarine and a small amount of rice flour and fine polenta (cornmeal) to give it a cake structure. It does include a little gluten free baking powder to help give it a small rise and a little xanthan gum to help bring it all together.


Last Minute Gluten Free Vegan Christmas Cake


To keep things interesting and flavourful I have packed it a multitude of things that really bring this cake to life. We have the usual Christmas cake suspects of sultanas, raisins and currants. But on top of all that I have also crammed in dried cranberries, sour cherries, mixed candied citrus peel, dates, walnuts and sunflower seeds. Then brought it all together with some festive warming spices cinnamon, ginger, cloves and mace. Seriously could this scream Christmas any more?


Last Minute Gluten Free Vegan Christmas Cake


Even an if you are not gluten sensitive, or Vegan or suffer from a dairy intolerance but just haven’t gotten around to making a Christmas cake yet and thought you couldn’t this late in the game. Think again this Last Minute Gluten Free Vegan Christmas Cake is the answer to all of your prayers. Trust me no one will ever know that this is not a traditional Christmas cake.


Last Minute Gluten Free Vegan Christmas Cake

Last Minute Gluten Free Vegan Christmas Cake

This Last Minute Gluten Free Vegan Christmas Cake is the perfect quick to put together Christmas cake for a lot of allergy sufferers. Packed full of festive flavours this dense rich fruit cake is also sugar free.
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Course: Cake
Cuisine: British
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Author: Emma


  • 45 grams sultanas (1/3 cup)
  • 90 grams raisins (2/3 cup)
  • 90 grams currants (2/3 cup)
  • 85 grams dried cranberries (2/3 cup)
  • 35 grams sour cherries (1/3 cup)
  • 55 grams mixed candied citrus peel (1/3 cup)
  • 100 grams stoned dates (3/4 cup)
  • 100 grams soya margarine (1/2 cup)
  • 1 large ripe banana
  • 2 clementines finely zested and juiced
  • 85 grams chopped walnuts (2/3 cup)
  • 30 grams sunflower seeds (3 tablespoons)
  • 75 grams fine polenta / cornmeal (1/2 cup)
  • 75 grams rice flour (1/2 cup + 1tablespoon)
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon xanthan gum
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 and 1/2 teaspoons ground mace
  • 2 tablespoon dark rum (optional)


  • 2 tablespoons light coloured jam - melted
  • 500 grams natural marzipan (17.5 ounces)
  • 500 grams white fondant icing (17.5 ounces)
  • 200 grams green fondant icing (7 ounces)
  • 30 grams brown fondant icing (1 ounce)


  • Preheat your oven to 160C / 300F / Gas mark 3 and line a 8 inch / 20 cm round tin with baking parchment and place to one side.
  • In a large bowl add in the sultanas, raisins, currants, dried cranberries, sour cherries and the candied mixed peel and give it all a little stir.
  • In a food processor add in the stoned dates, margarine, banana, clementine juice and zest and pulse until you have a fine puree.
  • Pour the puree into the fruit and mix it all together.
  • Add in the chopped walnuts and sunflower seeds and mix it all together.
  • Sieve in the fine polenta, rice flour, baking powder, xanthan gum and spices and mix everything together.
  • Pour the batter into your prepared cake pan, level off the top and pop it into the middle of your warm oven.
  • After 1 hour and 20 minutes check your cake to see if it is baked through by inserting a skewer into the middle of it, if it comes out clean then it is done if not give it another 5 minutes and check again. All ovens are different and this must be taken into account especially for a fruit cake.
  • Once the cake is baked carefully remove it from its tin and place it on a wire rack to cool down.
  • If you want to use dark rum sprinkle it over the top of the cake while it is still warm then leave the cake to fully cool down.
  • Then decorate the cake in any way you desire. I melted my jam and rolled out my marzipan to a 10 inch round then covered the cake.
  • I then wrapped it in baking parchment and left it for 24 hours.
  • I then pasted on another covering of melted jam and rolled out the white icing to a 10 inch round and covered the cake.
  • I took the off cuts of the white icing and rolled it into a large sausage shape and cut off the ends and made little snowballs with it to scatter atop of the cake.
  • I took 3 small lumps of the green icing and made them into cone shapes and took the brown icing and made little round trunks out of it. And placed them to look like trees.
  • I then rolled out the remaining green icing like a long sausage and twisted it with the white icing to give it the green and white ribbon around the bottom.
  • But like I said decorate this cake however you want too!
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