Fruit cakes need not be reserved for Christmas. This simple recipe has been shared with us by Bianca Slade from Wholefood Simply and is quick and easy to pull together, and without gluten or dairy! Bec's Mum thinks that it's the nicest gluten free fruit cake she's ever made!
Recipe Tester Feedback: "You wouldn't know it was gluten free. All the different dried fruit make it really tasty. It is very light and fruity." - Elizabeth
No: Gluten / Dairy
Contains: Egg / Nuts
Preparation Time 30 minutes
Cooking Time 50 minutes
Can be frozen
- orange - 1, juice only
- raisins - 75g
- currants - 90g
- dried apricot - 75g, chopped
- dates - 110g, medjool, chopped, seeds removed
- walnuts - 110g, pieces
- bananas - 3, ripe
- coconut flour - 85g
- mixed spice - 2 tsp
- salt - pinch
- vanilla - 1/2 tsp, concentrated, natural
- eggs - 5
- bicarb soda - 1 tsp
- Preheat your oven to 175C and line and grease cake tin.
- Place the orange juice (1), raisins (75g), currants (90g), apricots (75g), medjool dates (110g) and walnuts (110g) into the bowl. Heat 5 minutes / 100C / Reverse+Stirring Speed. Once 100C has been reached, leave for 30 seconds or so and then set aside in a bowl.
- Place the bananas (3) into the bowl and puree Speed 5 / 10 seconds.
- Add the coconut flour (85g), mixed spice (2 tsp), salt (pinch) and vanilla (1/2 tsp) to the bowl. Mix Speed 4 / 10 seconds, or until combined.
- With the machine running on Speed 4, drop in eggs (5) one at a time through the measuring cup hole.
- Add bicarb (1 tsp) into the dried fruit mixture that you previously set aside, and stir to combine. Add the dried fruit and nut mixture to the banana mixture and mix Reverse+Speed 2 / 10 seconds until the fruit is evenly distributed.
- Spoon the mixture into your prepared tin. Level the top. Bake for 40 minutes, cover with foil and bake for a further 10 minutes.
- Remove from the oven. Allow to stand for 5 minutes before flipping onto a cooling rack. Allow to cool prior to cutting. Enjoy!