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by Jo Whitton, recipe by Sarah Moran
Well it’s that time of year again, when the Christmas excitement (and the Christmas stress) begins to escalate, and we madly scramble for Christmas cooking ideas and gift ideas, try to tidy up the house because family is coming, and wonder why we didn’t get organised earlier this year like we were planning to??? (Or is that just me? Ha ha!)
Christmas always seems to creep up on me. Probably because I’m working and travelling hard, planning for next year, finishing off the homeschool reports for the year, developing new Christmas recipes, cooking for gifts and parties and Christmas day, and also trying to take some time out with family and friends.
However, we DID manage to get a beautiful Quirky Christmas recipe ebook together using the grain free dough/pastry recipe from our Life-Changing Food cookbook – yay us!!! Hopefully you got your copy via our newsletter, but if not you can subscribe to our newsletter and you’ll get the link in your confirmation email*. (If you don’t have our cookbook – or it’s wrapped up and sitting under your Christmas tree and you’re not allowed to open it yet – you can use your favourite pastry recipe with our filling ideas, so make sure you check it out!)
* Note: If you are already subscribed to our newsletter and can’t find the link to the ebook, we’ll send it out again soon in our Christmas Cooking Newsletter!
Any chance anyone has tried this egg free?
No we haven’t, it would probably need a bit of baking powder if you replace the eggs, as it’s already quite a dense cake and the eggs help it to rise.
Use chia seeds in water to make chia eggs. 1 tablespoon chia seeds to 2-3 tablespoons water. let it soak for 15 minutes. It ill go gluggy and a perfect substitute for eggs
Tried this with chia seeds as an egg replacement. As I doubled the recipe, it was 6 tablespoons of chia and 3 times the amount of water and let it sit for 15 mins to absorb. Also added 4 teaspoons of baking powder (again recipe was doubled)
I baked in a large sheet pan and it was light and fluffy. Gorgeous recipe
So good to know, thank you!!
Oh Jo and Fouad!! Thank you thank you for all of these paleo and gluten free recipes for Christmas! I cannot Wait get into the kitchen and start cooking now. Mwah!
You’re so welcome!! YAY!! Have fun! x
Hi Jo. Thank you for your beautiful recipes. I was wondering how far ahead the cake can be made and how long it will keep for? Have a lovely Christmas. Jen
You could make it a few days ahead and store in the fridge, or freeze it and it will last for months if well-wrapped!
Would that be 1 teaspoon or 1 tablespoon of vanilla extract?
1 Tablespoon 🙂
I had a piece of this cake made by my daughter in law! it was so delicious , I’m off to get the ingredients to make it now!
Yippee!!! So glad you liked it, enjoy! xx
Hey Jo, I have made the same Womens Weekly cake for over 30 years up until 3 years ago when I gave up grains and have not made one since, but your Paleo Christmas Cake will be the start of a new tradition. Fabulous!
Yaaaayyy!!! So happy to hear that!! xx
How long will this cake keep for Jo? Thank you
Probably up to a week in the fridge, or freeze well-wrapped for a few months!
Made this cake today, it’s so easy to make. It’s in the oven now, wish I could share a pic. Thanks Jo for all your grain free, dairy free recipes, Merry Christmas to you and your family.
Yay Tracey! What did you think of the cake? 🙂 Hope you and your family had a wonderful Christmas too. xx (PS – feel free to share pics on Facebook or instagram)
Hello beautiful Jo. Can you make the grain free dough a few days before using for the Choc hazelnut tree?
Hi Sarah, sorry for the delayed reply. Yes, you sure can make the dough in advance. Did you end up making it for Christmas? 🙂
Thank you for giving me back Christmas cake! My mum has a tradition of making boozy Christmas cakes so it doesn’t seem like Christmas without drunken raisins- so I snuck in brandy to soak the fruit instead of orange juice – delicious!!
Haha! Well done…sounds fantastic. 🙂
Thanks for this recipe Jo. I made this cake for my dad. My mum who recently passed away would make fruit cake often. He loved it and loves that it’s a healthy version. Have you ever tried soaking the fruit in brandy or rum? It would make it quite wet tho wouldn’t it…maybe just add some more almond meal do you think?
Hi Naomi, glad your dad loved the cake. 🙂 Yes, you can soak the fruit first (soak overnight to soak up the brandy/rum). It is very moist so you could add a little more almond meal but it’s not necessary. xx
I made this and it was absolutely wonderful. Thank you.
Yay!! Glad you loved it Kerri! 🙂
Hi Jo,
If I wanted to double the recipe would I just cook for an extra 45- 1 hour or would I double the cooking time? Hope you have a very relaxing Christmas.
Hi Tracy. I would suggest keeping an eye on it and checking in after the extra 45 mins. Just use a knife or a skewer to see whether cooked inside. x
I have missed eating fruit cake and this is amazing 🙌🏼 – just like traditional fruit cake. Thanks yet again Jo x
Can’t wait to bake a double quantity today. I’ve had the fruit soaking overnight with a dash of limoncello.