Double Chocolate Christmas Cake
For those looking for Christmas cakes that are gluten free, dairy free, egg free, nut free and added sugar free, this recipe is for you.
Double Chocolate Christmas Cake
Ingredients:
- 6 cups of dried fruit
- 4 tablespoons cacao
- 2 1/2 cups of boiling water
- 2 cups SR GF flour
- 100g dark chocolate, chopped
Method:
- Pop your fruit and cacao in a large bowl and cover with the boiling water.
- Mix well, cover and leave overnight to soak.
- Preheat your oven to 170 degrees celsius and line a slice tin (20x28cm) with baking paper.
- Add in your flour and chocolate and mix well. If it's a little dry, add a splash more boiling water. It shouldn't be runny like a cake batter though.
- Place in your slice tin and smooth out the top.
- Bake for 60-70 minutes or until a skewer comes out clean.
Cake Notes:
You get about 25 slices from this cake. It's quite rich and filling so you only need a small piece.
Make sure you get a dark chocolate without dairy to make this cake dairy free.
Feel free to use regular SR flour and milk chocolate if you like! It works just fine.
The Orgran brand of GF SR flour is the best we have tried and has a nice mouthfeel.
Use whatever dried fruit you like in this but it really does need some type of sultana as the base. We used sultanas, currants and figs for this version. Cranberries, goji berries, apricots and raisins are all good.
A sneaky dash of liqueur is really nice in this cake too - a coffee based one is particularly nice (and hey, it's Christmas!!)
You many need to cover the cake with foil halfway through cooking time to avoid burning the top.
Cool the cake on a wire rack and slice with a serrated bread knife.
This cake freezes well so make up a couple of batches for the freezer and get ahead for Christmas entertaining!
We would love to hear what you think about our Double Chocolate Christmas Cake. Tag us on our socials @littletreehouselane
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