Fruitcake is a traditional dessert that is often enjoyed during the holidays. However, some people may have gluten intolerance or celiac disease and cannot eat wheat-based cakes. Fortunately, there are alternatives to make a delicious gluten-free fruitcake using almond flour and dried fruits.
Almond flour is made from finely ground almonds and has a nutty flavor and a moist texture. It is rich in protein, fiber, healthy fats, vitamin E and minerals. It also helps to bind the cake together without the need for gluten.
Dried fruits are fruits that have been dehydrated to remove most of their water content. They are sweet, chewy and nutritious. They can add flavor, color and texture to the fruitcake. Some common dried fruits that can be used in fruitcake are raisins, cranberries, apricots, cherries, dates and figs.
To make a gluten-free fruitcake with almond flour and dried fruits, you will need the following ingredients:
- 3 cups of almond flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of butter (or coconut oil for dairy-free option)
- 1/2 cup of honey (or maple syrup for vegan option)
- 4 eggs (or flax eggs for vegan option)
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of almond extract
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 2 cups of mixed dried fruits (chopped if large)
- Optional: 1/4 cup of chopped nuts (such as walnuts or pecans) or candied ginger for extra crunch and flavor
The steps for preparing the gluten-free fruitcake are:
- Preheat oven to 180°C (350°F) and grease a loaf pan or a round cake pan.
- In a large bowl, whisk together the almond flour, baking soda and salt.
- In another bowl, cream together the butter (or coconut oil) and honey (or maple syrup) until smooth.
- Add the eggs (or flax eggs), vanilla extract, almond extract and spices and beat well.
- Stir in the dried fruits (and nuts or candied ginger if using) until well distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40 to 50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before slicing and serving.
- Enjoy your gluten-free fruitcake with some whipped cream or ice cream if desired.
This gluten-free fruitcake with almond flour and dried fruits is moist, flavorful and festive. It can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. You can also wrap it tightly in plastic wrap or foil and freeze it for up to three months.
This gluten-free fruitcake with almond flour and dried fruits is perfect for sharing with your family and friends during the holidays or any special occasion.
