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Baking a Gluten Free Christmas Cake is one of my favourite festive traditions. This rich gluten free fruit cake is usually covered with marzipan and icing – the perfect festive bake or edible gift. I make this gluten free Christmas cake recipe every year and my gluten-eating friends and family love it!

A slice of gluten free Christmas cake.
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In my eyes, there is no better Christmas tradition than making your own gluten free homemade Christmas cake.

Whether you wanted to make iced Christmas cakes, add a thick layer of marzipan or even create a ‘naked’ Christmas cake, they’re super fun to make.

Baking a gluten free Christmas cake is easy to do and your house will be full of the festive smells of cinnamon, spices and alcohol-steeped fruit as it bakes.

Traditionally, a Christmas cake is made on ‘Stir Up Sunday’ and contains dried fruit and candied peel, cherries, almonds, and dark brown sugar.

The fruit mixture is often soaked several days before making the cake so you get a good alcohol hit. Though tea or orange juice can be used for an alcohol free Christmas cake.

The rich gluten free fruit cake is then steeped in brandy or sherry at fortnightly intervals in the run up to Christmas week so it can fully mature.

Bake this Christmas cake as an edible gift – it’s lovely gifted alongside some homemade gluten free mince pies, amaretti cookies or gluten free gingerbread cookies.

A gluten Free Christmas Cake without any decoration.

Ingredients

There’s a printable recipe card for these gluten free Christmas cake below. But for the shopping list you will need…

  • Dried Mixed Fruit and Peel: This is usually a mixture of raisins, currants, sultanas and orange and lemon peel. This should be gluten free but check as some fruit bags can have a ‘may contain’ warning for wheat.
  • Brandy: Or alcohol of choice. I love to use amaretto in my Christmas cakes. See the FAQs section below for an alcohol-free option.
  • Oranges: The fruit is soaked in the zest and juice of fresh oranges as well as alcohol before being added to the cake.
  • Dark Brown Sugar: To give those rich, caramel flavours.
  • Unsalted Butter: Use a vegan butter equivalent for a gluten free dairy free Christmas cake.
  • Treacle: Look for treacle or blackstrap molasses in the US.
  • Eggs: I use large UK eggs, so in the US you’ll need XL eggs.
  • Plain Gluten Free Flour: Use a plain gluten free flour blend, or an all purpose gluten free flour. Single flours will not work the same in this recipe.
  • Mixed Spice: This is very similar to a Pumpkin Pie Spice in the US and is a mixture of cinnamon, coriander, caraway, nutmeg, ground ginger and cloves.
  • Cinnamon
  • Nutmeg
  • Ground and Flaked Almonds: This recipe uses both ground almonds and flaked almonds. Again, double check for ‘may contain’ warnings for gluten.
A gluten free Christmas cake with a slice cut out.

How to make a Gluten Free Christmas Cake

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free Christmas cake is to make.

I’ve also popped a video in the recipe card below which goes through all the stages of the recipe. Handy to watch along while you bake!

The first stage is correctly double-lining your Christmas cake tin. Then I’ll go through how to make the cake itself!

To line your Christmas cake tin:

I use a 20cm/8-inch round springform tin like this one and I’d recommend for best results you do the same. The springform clip makes it a lot easier to get the cake out once cooked. 

Cut a circle of baking paper for the bottom of the tin by drawing round the base of the tin.

Next, cut a strip of baking paper twice the height of the tin, which is long enough to around the circumference of the baking tin. Grease the inside of the tin with butter or spray oil.

Take the long piece of baking paper and fold over approximately 1-inch from the base. Use scissors to then diagonally snip at around 1-inch intervals.

Steps showing how to line a Christmas cake tin.

Line the inside of the tin with this piece, so the snipped edge folds along the base of the tin. Try to stick it down to the butter so it doesn’t ‘flap’ about.

Place the round piece of baking paper onto the base of the tin and stick down onto the butter/oil.

For extra protection, take another long piece of baking paper and tie it around the outside with a piece of oven-safe string.

Lining a Christmas cake tin the right way ensures your cake won’t get burnt – which is really important given it’s in the oven for so long!

Steps showing how to line a Christmas cake tin.

To make your gluten free Christmas cake:

Before making the cake you will need to soak your fruit for between 1-3 days. Add the dried fruit and peel, brandy, and the zest and juice of two oranges to a large bowl.

Stir well and cover. Leave in a cool place, stirring occasionally, for up to three days before making the cake.

Preheat the oven to 150’C / 130’C Fan / Gas Mark 2. Grease and line a 20cm/8-inch round baking tin (you will want a fairly deep tin) with a double layer of baking paper.

Line the outside of the tin with another double layer of baking paper and secure with string (see above for step-by-step instructions).

Soaking fruit for a Christmas cake and (right) mixing the cake batter in a bowl.

Add the butter, sugar and treacle to a large mixing bowl and beat with an electric whisk until combined. Add the eggs and beat again. Don’t worry if the mixture splits, this will be rectified when you add the dry ingredients.

Sift in the flour and add the mixed spice, cinnamon and nutmeg. Add the ground almonds and flaked almonds and mix with a wooden spoon until the mixture is fully combined.

Pour in the soaked fruit and stir well until it is evenly distributed in the cake batter. Pour the mixture into the lined baking tin and smooth out the top. Place in the centre of the oven and bake for 2 hours 30 minutes.

Mixing the dry ingredients into the wet and adding the soaked fruit to the cake mixture.

Check the cake after an hour-or-so, if the top is a lovely dark golden colour, you can cover lightly with foil to avoid the cake catching. It’s ready when a skewer placed in the centre comes out clean.

Place the cake on a cooling rack and while it’s still in the tin, prick all over with a thin cocktail stick. Pour 2 tbsp brandy over the cake and allow it to cool completely, still in the tin.

A gluten free Christmas cake before and after baking.

Storing and Feeding your Christmas Cake

Once your cake has cooled completely, remove it from the tin but do not remove the baking paper. This is really important, otherwise your cake will try out.

Wrap the cake tightly in baking paper and a layer of foil, and then store in a cool, dark place for up to two months before decorating.

Every two weeks, ‘feed’ the cake by unwrapping it, pouring 2 tbsp of brandy over the top and then re-wrapping it before storing again.

Make sure you do not feed the cake at least 7 days before decorating, as you don’t want the outer edges of the cake to be too wet when trying to stick icing to it!

A slice of gluten free Christmas cake.

Decorating your Christmas cake

There are several options for decorating a gluten free Christmas cake, so it really depends on what sort of finish you’re going for. Some ideas include:

  • Iced Christmas Cake: Spread warm apricot jam over the Christmas cake. Top first with a layer of rolled marzipan, then a layer of fondant icing. You can use excess icing to cut out decorations or buy pre-made ones like these.
  • Royal Icing: Whip up some royal icing and swirl it onto your cake. I always think this looks like a retro Christmas cake and resembles snow. It’s a good option if you don’t have the patience to smooth out fondant icing!
  • Naked Christmas Cake: I love a naked Christmas cake, made by glazing the cake with warm apricot jam and decorating with nuts and glacé cherries.
  • Marzipan: If you’re not a fan of icing you could just use a white or golden marzipan to top your Christmas cake instead. It would be similar to my gluten free Simnel cake.
A 'naked' gluten free Christmas cake topped with fruit and nuts.
A ‘naked’ gluten free Christmas cake topped with fruit and nuts.

Frequently Asked Questions

Here are some FAQs about this easy bagel recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!

What is Stir Up Sunday?

Stir Up Sunday is a tradition hailing from Victorian times. It tends to be when people make their Christmas puddings and is the last Sunday before advent.
Traditionally families would gather to stir the Christmas pudding, with each member making a wish as they stirred. The name comes from the opening words of the Book of Common Prayer, which is used on the last Sunday before Advent.
It reads: “Stir up, we beseech thee, O Lord, the wills of thy faithful people.”

How far in advance should I make gluten free Christmas cake?

Ideally, a gluten free Christmas cake would be made around five weeks before eating. But it can be made anything up to two months before it’s time to eat.

What’s the best alcohol for Christmas cake?

All spirits are gluten free (check out my guide to gluten free alcohol for more info) so you don’t need to worry about that.
Traditionally a Christmas cake uses brandy or sherry – I personally opted for brandy. Before making the cake, the fruit should be soaked or 2-3 days in a mixture of brandy and orange juice, stirring occasionally. I also love using amaretto and some of my readers have used whisky or port too, with fab results.

Can I make a gluten-free alcohol-free Christmas cake?

If you want an alcohol-free cake you can use tea or fruit juice. However, this will not work in the same way as the alcohol when it comes to feeding the cake.
Use less liquid (maybe 1 tbsp) and feed it less often, otherwise you’ll end up with a soggy Christmas cake. And nobody wants that.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

gluten free christmas cake recipe
4.60 from 65 votes

Gluten Free Christmas Cake

This gluten free Christmas cake is a festive classic. Soak the fruit up to 3 days before making this cake on Stir Up Sunday, which can then be stored and 'fed' every two weeks (for up to two months) until decorating. Total time doesn't including soaking the fruit.
Prep: 20 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 50 minutes
Servings: 20

Ingredients 

  • 1 kg dried mixed fruit and peel
  • 150 ml brandy, plus 2 tbsp
  • 2 x oranges, zest and juice
  • 200 g dark brown sugar
  • 250 g unsalted butter
  • 1 tbsp treacle
  • 4 large eggs
  • 200 g plain gluten free flour
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 50 g ground almonds
  • 50 g flaked almonds

For the decoration:

  • 2-3 tbsp apricot jam
  • Fondant icing
  • Marizpan

Instructions 

  • Before making the cake you will need to soak your fruit for between 1-3 days. Add the dried fruit and peel, brandy, and the zest and juice of two oranges to a large bowl. Stir well and cover. Leave in a cool place, stirring occasionally, for up to three days before making the cake.
  • Preheat the oven to 150'C / 130'C Fan / Gas Mark 2. Grease and line a 20cm/8-inch round baking tin (you will want a fairly deep tin) with a double layer of baking paper. Line the outside of the tin with another double layer of baking paper and secure with string (see blog post above for step-by-step instructions).
  • Add the butter, sugar and treacle to a large mixing bowl and beat with an electric whisk until combined. Add the eggs and beat again (don't worry if the mixture splits, this will be rectified when you add the dry ingredients).
  • Sift in the flour and add the mixed spice, cinnamon and nutmeg. Add the ground almonds and flaked almonds and mix with a wooden spoon until the mixture is fully combined.
  • Pour in the soaked fruit and stir well until it is evenly distributed in the cake batter. Pour the mixture into the lined baking tin and smooth out the top. Place in the centre of the oven and bake for 2 hours 30 minutes. Check the cake after an hour-or-so, if the top is a lovely dark golden colour, you can cover lightly with foil to avoid the cake catching. It's ready when a skewer placed in the centre comes out clean.
  • Place the cake on a cooling rack and while it's still in the tin, prick all over with a thin cocktail stick. Pour 2 tbsp brandy over the cake and allow it to cool completely, still in the tin.

To store:

  • Remove the cooled cake from the tin but do NOT peel off the lining paper from the cake, as this will help it to stay moist. Wrap tightly in baking paper and a layer of foil, and then store in a cool, dark place for up to two months before decorating.
  • Every two weeks, 'feed' the cake by unwrapping it, pouring 2 tbsp of brandy over the top and then re-wrapping it before storing again. Make sure you do not feed the cake at least 7 days before decorating however you choose.

To decorate the cake:

  • Remove all the baking paper from the cake and brush all over with warm apricot jam. Roll the marzipan over the cake, smoothing the surface. Trim to fit.
  • Next, roll the fondant icing over the cake and smooth out. Decorate with extra fondant stars, edible glitter or Christmas cake toppers of your choosing.

Video

Notes

  • Alcohol Free? You can use sherry instead of brandy. For a non-alcoholic version opt for tea or fruit juice, but do not feed the cake as often as it may end up soggy if using a non-alcoholic liquid.
  • Top Tip: It’s important to keep the lining paper on the cake when storing otherwise the cake will dry up. The double lining of the tin also ensures the cake doesn’t burn in the oven.
  • Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
  • Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this Christmas Cake recipe should look at each stage.
  • Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Christmas Cake!

Nutrition

Serving: 1g | Calories: 274kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 47mg | Fiber: 2g | Sugar: 19g
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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

4.60 from 65 votes (65 ratings without comment)

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10 Comments

  1. I love this recipe! I made 3 of these and they turned out great. Thank you so much for sharing. I do have one left that we haven’t been able to get through yet. Its fully Iced, may I ask how long it will store for before it needs eating? Thank you

  2. Hi, I would like to make my neighbour a g/f Christmas cake, I have a 5 inch springform tin, but need some idea on. Cake quantity and cooking time can you help please

    We have tried several of your recipes and they have all come out really scrummy.!

    Rosemary

  3. Hi Sarah,
    This is my very first Christmas as a Coeliac and your cake looks just like my old gluten recipe. But I have question, what is mixed spice? I live in Canada and enjoy making my own spice mixes.
    Thanks so much, Anne

    1. Hi! Mixed spice usually includes cinnamon (for the majority) with the rest made up of coriander, caraway, nutmeg, ground ginger and cloves. x

  4. Hi thanks for recipe . This is also my first year totally Gluten free . can I ask I cannot take candied peel due to migraines related to Covid – are there any substitutions. has any one any idea

  5. 5 stars
    This was the best ever christmas cake that I’ve made! It’s deliciously moist and scrumptious! I’ve traditionally made Delia’s, but now being recently diagnosed Coeliac I made 2 to compare last year. Everyone wanted Sarahs’, not just me! So I have had to make this for all the family this year, sorry Delia! Excellent cake Sarah!