No Added Sugar & Gluten Free Christmas Cake2015-12-20
- Servings : 12
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
The other week Sukrin challenged me to make their no added sugar, dairy free and gluten free Christmas cake (with a hamper of their fabulous products!) and I gleefully agreed!
This cake is bursting with goodness from the dried fruit, nuts and coconut flour and it is super tasty too. Traditional Christmas Cakes are made with butter and brown sugar (which can really rack up the calories), but this recipe contains neither – fat is swapped for mashed banana (which you can’t taste in the final product so don’t worry if you don’t like them!) and the brown sugar is swapped for Sukrin Gold (a calorie free sugar alternative which is seriously amazing!).
You can buy the Sukrin range from Ocado (I used the coconut four and Sukrin Gold for the cake and the sugar-free icing sugar and almond flour for the icing) – and I really hope to see it in other supermarkets in the future too! Do let me know if you give this a go for Christmas too!
- 100g sultanas
- 100g currants
- 100g chopped dried apricots
- 100g chopped dates
- 200g walnut pieces
- 75ml fresh orange juice
- 200g Sukrin Gold
- 1 ripe banana
- 80g coconut flour
- 2 tsp mixed spice
- 5 eggs
- 1 tsp baking soda
- pinch salt
- ICING: 90g Sukrin Almond Flour
- 60g Sukrin Icing Sugar
- 2 egg whites
- 1-2 drops of Almond essence
Preheat the oven to 175 C. Grease and line (with baking paper) a 20 x 20cm square tin or 20cm round tin
Place the first six ingredients (dried fruit, nuts and orange juice) in a pan and bring to boil. Remove from the heat and cover the pan.
Blend the Sukrin Gold and the banana, then add the coconut flour and mixed spice to this mix. Add the eggs one by one and stir well to incorporate.
Add the baking soda to fruit mix and stir in, then add this to the Sukrin Gold mix.
Stir everything together, spoon into the prepared pan, and bake 40-50 mins. Allow to cool.
TO ICE: In a bowl, mix together the Sukrin Icing, Sukrin Almond Flour, egg whites and almond essence. Taste the marzipan as you knead it together, adding more Sukrin Icing if you like it sweeter. Colour as desired. Let the dough rest for 15 minutes and shape as required.
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