This Easy Gluten-Free Fruit Cake will be an ideal addition to your festive celebrations. Although it contains minimal ingredients, it has fabulous flavour and great texture. If you do not have the time or the inclination to make a rich, dark fruit cake, weeks in advance, this cake is ideal as it can easily be made at short notice.
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Why we love this recipe:
This is the easiest fruit cake to make and it can be prepared quickly at the last moment. What’s more, it is extremely moist and cuts beautifully.
Whilst I love a traditional rich, dark, dense, fruit cake, this is not to everyone’s taste. Many people prefer the lighter flavour and texture of this easy recipe. Although it does not have the rich, dense nature of more traditional cakes which contain generous quantities of brown sugar, butter and eggs, the texture is moist and the flavours lighter.
As well, this cake is suitable for many people with special dietary requirements as it is gluten-free, nut-free, refined sugar-free, dairy-free and vegan. This makes entertaining so much easier.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Mixed dried fruit - I used a good quality, commercially prepared mixture of dried fruit. It contained raisins, sultanas (golden raisins), currants, mixed candied citrus peel and glace cherries. Mixed dried fruit is available, packaged, from major supermarkets. However, you may prefer to make a combination of dried fruits which best suit your taste.
Mixed spice - sometimes called pudding spice, this is a blend of sweet spices. It adds fragrant warmth to cakes, puddings and biscuits. Generally, it will contain a combination of spices such as finely ground cinnamon, nutmeg, ginger, cloves and allspice. It is similar to our Pumpkin Pie Spice Mix.
Almond milk - I used almond milk for this recipe. However, you could use soy milk if you prefer or use cows’ milk if dairy is not a problem. I have also seen recipes which contain commercial iced coffee or even cold tea.
This Gluten-Free Fruit Cake is not overly sweet so if you have a “sweet tooth”, and you don’t have any dietary restrictions, you may choose to soak the dried fruit in fruit juice.
You could use orange, apple, pineapple or cranberry juice. You could even try apricot nectar. If you like to include some alcohol in your fruit cake, simply add some to the dried fruit mix along with your chosen liquid.
Gluten-free self-raising flour - I have used a commercially prepared gluten-free flour. Use the flour blend of your preference.
You can use regular wheat self-raising flour if you do not need to make a gluten-free cake.
Step by step instructions:
Prior to making the Gluten-Free Fruit Cake, you will need to add your dried fruit and almond milk to a large bowl. Stir well, cover with cling wrap, transfer to the refrigerator and soak for 24 hours. The fruit will absorb most of the liquid, becoming beautifully plump and moist.
After soaking the fruit, remove it from the refrigerator.
Prepare your cake tin, and preheat your oven.
- Add the combined sifted flour and mixed spice to the fruit and fold the ingredients together.
- Turn the mixture into the prepared baking tin and bake in the oven for about 1 ½ hours. To test when the cake is done, touch the centre of the cake gently. The cake is cooked if it is firm to the touch and a skewer inserted into the middle comes out clean. When the cake is cooked, remove it from the oven.
- Brush with a little rum, sherry or brandy if using.
- Set the cake aside on a metal rack to cool completely before removing it from the tin.
Tips for success and FAQs:
For the Four Ingredient Fruit Cake, it is necessary to plan ahead. Ideally, the mixed dried fruit should be soaked in the liquid of your choice for 24 hours or at least a minimum of 12 hours. This will ensure that the fruit becomes plump and moist, making for a better textured, more enjoyable cake.
With so few ingredients it is important to use the best quality. Do not opt for the budget blend of mixed dried fruit; it may contain artificial cherries and excessively dry fruit.
Yes, you can customise a mixture to your own taste; if you don’t like candied citrus peel, leave it out. You could include dried cranberries or blueberries if you wish. The addition of dates would add a wonderful caramel sweetness.
Pumpkin Spice Mix is a good alternative!
Because the cake does not contain any added sugar or fat to keep it moist, I recommend that you do not make it far in advance of serving. As it is so easy to make, to achieve the best result, I would make it no more than four or five days in advance. To store it, ensure that it is completely cold before first wrapping it in cling wrap and then thoroughly in foil. Store in a cool, dark place.
Yes, certainly, you can freeze the cake. Just ensure that the cake has completely cooled before wrapping it. Wrap it well first in cling wrap and then firmly in a double layer of foil. If you have an airtight freezer container that will hold the cake, I suggest that you also place the wrapped cake in that. Moisture is the enemy when freezing. For the best result, I suggest that you do not freeze for longer than one month.
When it comes to serving:
If the cake has been frozen, remove it from the freezer one day before you need it. It is best to defrost it slowly in the refrigerator and then bring it to room temperature.
The cake can be iced or frosted and decorated as you wish.
Alternatively, to fancy it up a little, you could glaze the top of the cake with some apricot jam heated with a little water or brandy. Push the jam glaze through a fine sieve and brush the cake. Decorate with a colourful assortment of glace fruit and nuts. Brush again with a little glaze to make the fruits glisten.
However, if you opt for a simpler solution, which I have done, dust it with icing/confectioners’ sugar. Use a paper doily or appropriate stencils to create attractive patterns.
Serve the cake at room temperature with a tea, coffee or liqueur of your choice. It is perfect for when family and friends visit over the festive season.
In addition, you could warm it a little in a microwave and serve as dessert with a dollop of cream or some custard. It would also be delicious with our No-Churn Vanilla Ice Cream!
This simple cake, which is full of fruit, is a great addition to your Christmas cooking. As well, it is ideal for people who have a busy schedule – and that’s most of us these days.
So, if you feel you would like a fruit cake, but you just don’t have the time, I encourage you to try this recipe. You could even get the children involved; it is that simple.
Love to know in the comments below what you think!
Alex xx
P.S. Looking for some other fabulous festive recipes? I recommend you check out our recipes for:
This post was originally published in December 2018. It has been updated with new photos and more information. The recipe remains the same.
This recipe was adapted from one by Annabel Langbein.
Gluten-Free Fruit Cake
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 6 cups (1 kg) mixed dried fruit packed in cups, but not compressed. See Note 1
- 2 ½ cups (600 ml) almond milk See Notes 2 and 3
- 2 ¾ cups (415 g) gluten-free self raising flour See Notes 4 and 5
- 1 ½ teaspoon mixed spice See Note 6
- 1 tablespoon brandy, sherry or rum optional - See Note 7
- icing sugar to dust optional - leave off if wanting to keep refined sugar free
Instructions
- Place the dried fruit in a bowl, add the almond milk and stir well.Cover the bowl with cling wrap and leave the fruit to soak overnight in the fridge. Ideally, soak for 24 hours.
- When ready to bake the cake, pre-heat the oven to 160 Degrees C (320 F).
- Grease and line the base and sides of a 23cm (9 inch) spring-form cake tin with baking paper.
- Remove the fruit from the fridge. If the bowl in which you soaked the fruit is not large enough to add the flour, transfer the fruit to a larger bowl.
- Add the mixed spice to the flour and gradually sift it into the fruit mixture, mixing with a wooden or large metal spoon until well combined.
- Add the mixture to the prepared tin and smooth the top.Bake in the pre-heated oven for 1 ¼ – 1 ½ hours. As everyone’s oven is different, I recommend that you check at 1 ¼ hours.To test when the cake is done, touch the centre of the cake gently. The cake is cooked if it is firm to the touch and a skewer inserted into the centre of the cake comes out clean. If the cake is browning too quickly, cover it with a piece of foil.
- Remove from the oven when cooked and brush with a little rum, sherry or brandy if using.Cool completely in the tin before turning out.
- Wrap well in cling wrap and then in foil. Or, wrap in cling wrap and store in an airtight container.The cake can be iced or frosted and decorated as you wish. If you opt for a simple solution, which I have done, dust it with icing/confectioners’ sugar. Use a paper doily or appropriate stencils to create attractive patterns.
- Optional:You could glaze the top of the cake with some apricot jam heated with a little water or brandy. Push the jam glaze through a fine sieve and brush the cake.Decorate with a colourful assortment of glace fruit and nuts. Brush again with a little glaze to make the fruits glisten.
Notes
- Use a good quality commercially packed mixed dried fruit or customise a mixture to suit your taste. Add or omit mixed peel, use dried cranberries or blueberries, add glace cherries or include chopped dates for caramel sweetness.
- I use almond milk for this recipe but you could also use soy milk or cows milk if you do not require the recipe to be vegan. If you have a sweet tooth, you may prefer to use orange, apple, pineapple or cranberry juice. You could even try apricot nectar. I have also seen recipes that use cold tea or iced coffee.
- This cake is not overly sweet. If you would prefer a sweeter cake you may choose to soak the fruit in fruit juice.
- I have used a commercial gluten-free self-raising flour which is made from a blend of naturally occurring gluten-free flours along with the addition of a raising agent. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes.
- You can substitute regular self-raising flour if you don’t need the recipe to be gluten-free.
- If you are not able to find mixed spice, Pumpkin Spice Mix is a good alternative.
- I brush the top of the cake with brandy when it comes out of the oven. It’s a nice touch but not absolutely necessary.
- This recipe was adapted from one by Annabel Langbein.
- Because the cake does not contain any added sugar or fat to keep it moist, I recommend that you do not make it far in advance of serving. As it is so easy to make, to achieve the best result, I would make it no more than four or five days in advance. To store it, ensure that it is completely cold before first wrapping it in cling wrap and then thoroughly in foil. Store in a cool, dark place.
- Please note, the nutritional information is based on the cake being enjoyed as 10 serves. You may find it serves more people, as in general, only a small amount is enjoyed at a time. The nutritional information as an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Chrissy says
This is a beautiful cake! Very easy to make, yummy and moist!
Alexandra Cook says
Thank you so much, Chrissy!
I am so happy you enjoyed this recipe. Alex xo
Jan says
Just made my first Gluten free fruit cake from your recipe. I was thrilled by the taste, texture and the simplicity of the recipe. I am diabetic and gluten free so this was ideal for me, but my husband also loved it too! I will freeze one half to enjoy in a couple of weeks, if we can wait that long! Thanks for a great recipe, I am now going to search to see what other recipes you have suitable for me...... can't wait.
Alexandra Cook says
Thank you, Jan! 🙂
This is so lovely to hear. I really appreciate you taking the time to leave a comment.
Alex xo
Jennifer says
Hi Deborah
I am wanting to make this cake in a smaller tin to give them as Christmas presents. I feel I should be reducing the cooking time. Can you offer any advice here? Thanks
Alexandra Cook says
Hi Jennifer,
Yes, if you're planning on using smaller tins, you'll likely need to reduce the cooking time.
This will vary depending on the size and depth of tin you end up using. I have previously made the cakes in muffin tins before, and they took about 30 minutes to bake.
Just a note, as you mentioned were thinking of giving them as Christmas presents - as this is not a traditional fruit cake and doesn't have any sugar or fat to keep it moist, it is at its best for up to five days.
Let me know if you end up giving the recipe a try! Alex xo
Caroline Coe says
Can almond flour be substituted for gluten free flour?
Alexandra Cook says
Hi Caroline,
I haven't tried substituting almond flour in this recipe before - if you give it a try, I'd love to know how you get on!
Thanks, Alex
Jacqueline says
I've been searching for an easy gluten free Christmas cake and this is perfect! I've just made a trial cake which is cooling as I write this. It looks and smells amazing. So I am sure I'll be making it again for Christmas. Thank you!
Alexandra Cook says
That is lovely to hear, Jacqueline 🙂 Really appreciate you taking the time to let me know, and Merry Christmas!
Alex xo
Helen says
This is not the fruit cake of my time - no one wanted them they were so bad. This fruit cake is delicious!! I'd be proud to give a loaf as a gift or recieve one!! Excellent recipe. Pinned to make again!
Alexandra Cook says
Hi Helen!
I am so happy that you enjoyed this recipe and will make it again 🙂
Alex xo
Kim says
This is such a great fruit cake recipe. It's so easy to make and everyone loved it!
Alexandra Cook says
Hi Kim!
This is great to hear - thanks so much for sharing! Alex xo
Elizabeth says
Love this gluten-free option! So yummy!
Alexandra Cook says
I'm so happy you enjoyed this, Elizabeth! Thanks for sharing, Alex xo
Leslie says
I don't care for the typical dried fruit mixes. I used canned pineapple, dried mango, papaya, apricots, lots of dried coconut and lots of walnuts. It came out beautifull and was so delicious!
Alexandra Cook says
That sounds so good, Leslie - what a delicious combination of flavours! Alex xo
Cindy says
Can I make this cake smaller?
Alexandra Cook says
Hi Cindy,
I have made a version in muffin tins before - I did a half recipe for that. I haven't tried making a smaller whole cake, but it should work just fine - it will likely just need a little less cooking time.
If you give it a try, I'd love to know how you get on! Alex xo
Melinda Ham says
The best gluten free fruit cake recipe ever and so easy to make. I was so surprised how moist it is for a recipe without butter or margarine. Fabulous. Thanks for sharing this.
Alexandra Cook says
Hi Melinda, thank you so much for your lovely comments on the GF Fruit Cake. I am delighted that you enjoyed it. 🙂
Deborah says
I'd like to try this - first time at a Gluten free cake. Can you use another type of pan? I have a square pan and a loaf pan. I don't eat cake myself and particularly not fruit cake - just never had it so missed out LOL. Just didn't want to buy another pan if I don't cook regularly that type of thing. Just wanted to surprise my husband without buying him one. 🙂 Thanks for your help.
Alexandra says
Hi Deborah, yes, you can substitute the round tin with a 23 cm (8 inch) square tin. I hope that you and your husband the GF Fruit Cake. 🙂
Samantha says
I never leave comments ever but for this recipe i had too. I did make one change how ever, I added 4 eggs to the mixture and it still came out amazing. I liked how simple your recipe was and was craving a fruit cake, i even forgot the mixed spices and it still taste great, I made a spiced butter cream to go on top instead. This will be my go to recipe from now on, Thank you so much for posting 😎
Alexandra says
Hi Samantha, thank you so much for your lovely feedback on our GF Fruit Cake. I love that you added spiced buttercream; it sounds delicious. I appreciate that you took the time to comment. 🙂
Rebecca says
I made this recipe last Christmas when I was craving fruit cake. I’ve bought the small gluten free store bought ones but this cake is far superior! Seeing those fruit cake reappear at the supermarkets made me come looking for this recipe again. The kids have requested I make one this week and cover the top with a layer of fondant like the ones they have seen at the stores.
Alexandra says
Hi Rebecca, thank you for your fantastic feedback on the GF Fruit Cake. I am so pleased that you plan to make it again; a layer of fondant will be a great addition. 🙂
Tara says
So good and easy. I will be making another one tomorrow to freeze for the new year. Decorated with icing sugar and cherries for a festive touch. Merry Christmas!
Alexandra says
Thanks, Tara!
Love the decoration ideas 🙂 Merry Christmas to you too!
Vicki says
Mine was a total fail. Used Coles gluten free SR flour, pineapple juice for the liquid and it was as if it didn’t bind together. Resembled a very large fruit mince pie to be honest. My first time at cooking GF. Help 😟
Alexandra says
Hi Vicki, thanks for reaching out! Would love to assist you in working out what happened - could you please give me some more information? I'm not sure what you mean when you say it didn't bind together. We have some process shots in the post which show what the texture of the cake should look like before and after it is baked.
A few things that it could be -
It sounds like possibly the cake wasn't baked for long enough? All ovens do vary.
Also, did you weigh your ingredients - we recommend this for accuracy.
GF flours can vary, so there can be a bit of trial and error - I would recommend trying Orgran next time - it is a very reliable brand.
Please feel free to let me know more information, so I can assist.
Kind regards, Alex
Caro says
Not sure if this helps, but I know you can't use pineapple or kiwi in jelly, as it won't set. It affects the setting agent. Maybe that's why the juice stopped it from binding? I'm going to try it, and use half juice, half milk- but separate the fruit into 2 to soak separately. I'm hoping that helps.
Alexandra says
Hi Caro!
I can confirm that we have made the cake with pineapple juice before and it has worked just fine.
Let me know how you enjoy yours - I have never tried a combination of juice and milk before. 🙂
Kind regards, Alex
Sharon says
Not familiar with GF Self Rising Flour. If I use regular GF flour, how much xanthan gum should I add? Or can I use Almond Meal/Flour??
Alexandra says
Hi Sharon!
If using regular plain/all-purpose GF flour, you'll need to use the appropriate amount of baking powder to make the flour self-rising. The brand I use requires 2 teaspoons of baking powder per cup of plain flour. (Just check the packet of your brand to confirm.)
Xanthan gum is only necessary if your GF flour blend doesn't contain it or another gum such as guar (check the back of the packet of flour to confirm.)
I haven't tried this recipe with almond meal or flour, so I can't comment on how this will work.
Hope that helps, and feel free to reach out with any questions! Kind regards, Alex