Light Gluten Free Fruit Cake

The idea behind this recipe was to create gluten free fruit cake, festive enough to be served for Christmas, but with lighter set of ingredients and fast preparation process. The cake had to be tasty and flavoursome, but with reduced sugar and butter content. It also had to be ready to serve the same day, with staying soft and moist for many days. This fruit cake has the ability to withstand application of any type of icing, and/or take any soaking in desired syrups. And the last feature – the cake is super easy to prepare, and it takes less than an hour to bake.


The shape of the cake is not traditional. For fast and easy baking, and for the convenience of packing it for Christmas presents, the cake is a tray bake with only 50 min. in the oven.


I made several medium size presents from one cake. It was easy to pack either in one piece,


or sliced in 2-3 bites pieces.



20cm x 30cm tray bake

  • 3 large eggs
  • 75g Panela sugar (or any dark aromatic sugar)
  • 75g sugar
  • 10g vanilla sugar
  • 120g unsalted butter
  • 100g pure apple puree (I used SPC)
  • 100g rice flour
  • 80g buckwheat flour
  • 70g almond meal
  • 100g sultanas/raisins
  • 150g soft dried apricots, cut in medium pieces
  • 150g dried cranberries
  • 80g-100g chopped walnuts
  • grated zest of 1 lemon
  • 1 tea spoon of lemon extract
  • 8g (2 tea spoons) baking powder
  • 2 tea spoon vanilla extract
  • extra butter and rice flour or granulated sugar, to grease and dust baking pan

Any spices or spice mixes you like to add to your festive cakes can be incorporated into the batter.


  • grease 20cm x 30cm baking tray with butter and dust it with either sugar or rice flour, I like to use regular sugar for a nice and crunchy crust
  • shake off and excess of sugar
  • cut soft dried apricots in medium size pieces
  • roughly chop walnuts
  • combine sultanas, dried apricots and cranberries in a wide bowl
  • add 1 tea spoon of rice flour
  • cover the bowl with the smaller size bowl/plate and shake the contents to mix it, and to cover the surface of dried fruits with rice flour
  • add walnuts, mix to combine with dried fruits for even distribution of all ingredients in the mix
  • in another bowl combine and mix with a whisk all dry ingredients – rice flour, buckwheat flour, almond meal, baking powder, set aside
  • beat 2 eggs with apple puree, regular sugar and vanilla sugar on high speed for 6-7min, until pale and at least double in size
  • separately beat butter with Panela sugar until pale,
  • add an egg while still beating
  • add lemon extract, vanilla extract, lemon zest
  • add 2-3 table spoons of apple puree, egg and sugar mix into butter mix
  • combine well and beat for 1-2 min
  • add dry ingredients, mix them in
  • add the rest of apple puree, eggs and sugar mix
  • mix until the batter becomes homogeneous
  • add dried fruit and nut mix
  • mix them in until all pieces are spread evenly in the batter
  • spoon the batter into prepared baking tray
  • working with a palette knife push the batter into all corners and level the surface
  • tap the tray on the benchtop to get air pockets out
  • bake in preheated to 170C fan-forced oven for  20-25min
  • reduce oven temperature to 150C
  • bake for another 30-25min (it takes 50min to bake this cake in my oven)
  • when ready, the cake will become firm on touch, cake edges will start to separate from the tray sides and the toothpick will come out dry
  • rest the cake 5-7 min in the tray
  • before turning the cake over to a lined with baking paper wire rack, make sure that the cake is fully separated from the tray and slightly moves inside


  • return the cake on a wire rack into 150C oven for 5 min to dry the crust


  • let the cake completely cool down before cutting it

This cake can be left uncut for a week or more at a room temperature in dry environment. The cut crumbles a little, the use of serrated bread knife is advised.


With time this cake gets only better. It stores well in a cake tin.


You can find more recipes for fruit cakes with different ingredients below.

Gluten Free Fruit Cake


Gluten Free Sultana and Inca Berries Cake


Gluten Free Sultana Cake (my first publication in this blog)


Gluten Free Buckwheat Cake with Dried Apricots and Walnuts


Gluten Free Apple,Cinnamon and Raisin Loaf Cake


Happy baking!!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s