Dairy-Free Gluten-Free Christmas Fruitcake that Checks All the Boxes

This gluten-free dairy-free Christmas fruitcake is a rich, moist, and festive holiday treat that everyone can enjoy. It’s also free from refined sugar, corn, nightshades, and can easily be made egg-free and nut-free if needed. Finally, a Christmas cake that doesn’t compromise on flavor or dietary needs!

Dairy-Free Gluten-Free Christmas Fruitcake with Various Dietary Options

If you have multiple food allergies or intolerances, you know the struggle of finding a traditional Christmas cake. Thankfully, we have this everyone-friendly recipe from the editor and founder of Foods Matter magazine, Michelle Berriedale-Johnson. She shared it wish us decades ago from her British publication. Whether you are celiac, vegan, or watching your sugar intake, this cake delivers that classic, spiced holiday flavor with a texture that is surprisingly tender and satisfying.

Why You’ll Love This Allergy-Friendly Christmas Cake

• Lower in Sugar: It’s sweetened entirely by dried fruit and citron.
• Top 14 Allergen Friendly: Free from dairy, gluten, corn, and nightshades, with simple swaps for eggs and nuts.
• Quick & Easy: Unlike traditional fruitcakes that need weeks of “feeding,” this cake is ready to eat as soon as it cools (though it keeps beautifully, too).
• Buckwheat Base: The combination of buckwheat and rice flour creates a lovely, dense texture that holds moisture far better than many gluten-free blends.

Serving & Decorating Ideas

This cake is delicious eaten plain with a cup of tea, but for the full Christmas experience, you can dress it up!

• The Glaze: For a shiny, professional finish, warm up some apricot jam with a splash of water and brush it over the warm cake.
• Dairy-Free Icing: If you miss the traditional white icing, try a “Royal Icing” made by mixing powdered erythritol (for sugar-free) or powdered sugar with a tiny amount of coconut milk until thick.
• Toppings: Decorate with pecans, walnuts, or blanched almonds before baking for a rustic look.

Storage & Freezing Tips

Because this cake is lighter in sugar and alcohol, it stores differently than a traditional fruitcake.

• Room Temperature: Store in an airtight container wrapped in parchment paper and foil. It will keep fresh for about 1 week.
• Refrigerator: In hot climates, or to extend freshness, keep it in the fridge for up to 1 month.
• Freezing: This cake freezes exceptionally well! Wrap the cooled cake tightly in plastic wrap and then foil. It will last in the freezer for 3 to 6 months. Thaw at room temperature before serving.

Special Diet Notes: Dairy-Free Gluten-Free Christmas Fruitcake

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, optionally vegan, and vegetarian.

Michelle of Foods Matter

Gluten-Free Dairy-Free Christmas Fruitcake

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This recipe was submitted to us by the editor of Foods Matter magazine when it was first published. It's a no added sugar treat, that's also free of dairy, gluten, corn, and nightshades. It also includes options for egg-free and nut free. If you need that sugar kick, add 80 grams (2.8 ounces or 1/3 cup) dark muscovado sugar to the apple and orange mixture.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: British

Calories: 333

Ingredients Method Nutrition

Ingredients

  

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• 1 large orange cut in small pieces
• 1 large cooking apple cored and roughly chopped
• 3 ounces dairy-free butter alternative or coconut butter
• 4 ounces nut butter or seed butter
• 4 ounces raisins
• 4 ounces currants
• 4 ounces sultanas
• 4 ounces prunes chopped and softened
• 4 ounces apricots softened
• 2 teaspoons ground cinnamon
• 1 teaspoon ground mace
• 1 teaspoon ground cloves
• 2 large eggs (sub 1 heaped tablespoon gluten-free baking powder for egg-free)
• 4 ounces rice flour
• 5 ounces buckwheat flour
• ⅓ cup brandy, sweet sherry, or fruit juice (increase to 3/4 cup if you are not using eggs)

Method

 

1. Preheat your oven to 160C / 325ºF / Gas mark 3.
2. Whizz the orange and apple in a food processor until chopped small. Add the spread or coconut butter and the nut or seed butter and whizz again till well amalgamated.
3. Turn into a large bowl.
4. Add the dried fruit and spices followed by the eggs, flours and brandy, sherry or juice and mix thoroughly.
5. Line the base and side of a 8 inch cake tin with greased greaseproof paper and spoon in the mixture.
6. Bake for 2 to 2-1/2 hours or until a skewer comes out clean.
7. Partially cool in the tin and then on a rack. Eat as it is, or ice for the full Christmas experience.

Nutrition

Serving: 1Calories: 333kcalCarbohydrates: 53.1gProtein: 6.9gFat: 11.1gSodium: 81mgFiber: 5.9gSugar: 24.4g

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