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Monday, December 18, 2017

Recipe: Easy 4 Ingredient Chocolate Fruit Cake (Gluten Free, Vegan & No Added Sugar!)

The Easiest Gluten Free & Vegan Chocolate Fruit Cake Recipe with No Added Sugar - low fat, gluten free, vegan, refined sugar free, healthy, egg free, dairy free

I love fruit cake. I always have and I always will - and Christmas isn't complete without my Mum's famous Christmas pudding..

But there is one problem with it...

You see, in my world, dessert just isn't complete without chocolate.

I'm a serious chocoholic who always opts for chocolate desserts - and fruit cake is chocolate free... so that's a bit of a problem. 

The Easiest Gluten Free & Vegan Chocolate Fruit Cake Recipe with No Added Sugar - low fat, gluten free, vegan, refined sugar free, healthy, egg free, dairy free

So, for as long as I can remember, I'd just have chocolate as well - until this year... when I had the crazy idea to add chocolate to my fruit cake.

Crazy but SERIOUSLY, ridiculously delicious... and I don't think I'll ever be able to look back. 

Fruit cake just got a whole lot more delicious - and even my fruit cake hating husband now approves. Best of all? This recipe has just FOUR ingredients (or five, if you want to add an extra chocolate kick) and it couldn't be easier to make. 

So let me share the recipe with you! >> 



The Easiest Gluten Free & Vegan Chocolate Fruit Cake Recipe with No Added Sugar - low fat, gluten free, vegan, refined sugar free, healthy, egg free, dairy free

The Best Four Ingredient Chocolate Fruit Cake Recipe
gluten free, vegan, refined sugar free, nut free, soy free, clean eating recipe
makes 1 large fruit cake or 4-6 individual (6") fruit cakes

1 kg mixed dried fruit (I used a Gourmet Dried Fruit Mix with dates, figs, raisins and dried cranberries as I can't eat citrus peel!)
3 cups boiling water
2 1/2 cups (300g) gluten free self raising flour
1/2 cup (40g) unsweetened cocoa powder
Optional: 1 cup chocolate chips (for an extra chocolate hit!)
Optional: Spices - I add 1 tsp cinnamon and 1 tsp mixed spice for a more traditional Christmas flavour kick!
  • Soak your fruit in your boiling water either overnight or for a few hours, covering your boil/container to trap the steam. If I forget to soak mine overnight, I'll simply start soaking it in the morning and make the fruit cake that afternoon.
  • Once your fruit has soaked, preheat your oven to 125C/260F.
  • Grease and/or line a large (~9-10") cake tin or 6-8 individual cake tins (we used small 5-6" cake tins so that we could share them with friends) and set aside.
  • Mix your soaked fruit mixture (don't drain the water!) with your flour and cocoa (and chocolate chips, if using), mixing until just combined.
  • Pour your cake mixture into your tin(s), smoothing the surface with a spoon or spatula. 
  • Bake for 1 hour (for individual cakes) to 2 1/2 hours (for one larger cake) or until golden and a skewer inserted into the middle of the cake removes clean.
  • Leave to cool completely before storing in an airtight container. The cake will keep for 3-4 weeks at room temperature, however, we always store ours in the fridge just to be safe. 
Notes:
  • You may substitute some of the water with alcohol if you want a more traditional fruit cake!
  • Smaller batches
    To make one regular sized cake: 500g mixed fruit/dried fruit of your choice, 1 1/2 cups water, 1/4 cup cocoa powder and 1 1/4 cups gluten free self raising flour

But tell me, 

What desserts are a MUST on your Christmas table?
For us it's always my Mum's famous Christmas pudding, Christmas cookies (this Gluten Free Snowball Cookies Recipe and this Gluten Free Shortbread Cookie Recipe), my Easy Kid Friendly Rocky Road Recipe and lots of Chocolate Bark - and since Jesse has joined us for Christmas, my Healthy Pumpkin Pie Recipe has been a must as well.

    
   
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