Your kitchen will come alive with the scent of this GF Chai Spiced Christmas Cake baking in your oven. To make the recipe extra special finish the cake with a dairy free white chocolate cream frosting.
The combination of chai infused coconut milk, spices, natural dried fruits and orange are amazing. Possibly the best gluten free Christmas cake I’ve tried and will sure be one to impress your guests!
The recipe is gluten free and dairy free friendly. To make this Christmas cake recipe gluten free and paleo friendly I used a combination of almond meal and tapioca flours. To make the dairy free white chocolate cream frosting I used a combination of cacao butter, coconut milk and vegan coconut milk powder.
Shopping for gluten free & speciality baking ingredients:
In this GF Chai Spiced Christmas Cake recipe below all of the ingredients can be found from one of my favourite wholefood stores, Affordable Wholefoods. They have a great range of gluten free and whole food ingredients and stock some of my favourite ingredients for gluten free and dairy free baking. Such as vegan coconut milk powder, preservative free and natural dried fruit and gluten free flours. All of he below ingredients can be found on the Affordable Wholefoods online store and order in quantities you need. If you love to try and reduce plastic waste as much as I try too as well, your Affordable Wholefoods order will arrive in 100% home compostable packaging! No single waste plastic!
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GF Chai Spiced Christmas Cake with DF White Chocolate Frosting
- 4 large free range eggs
- 1 orange zest of
- 1 orange juice of
- 1 cup premium coconut milk
- 2 tsp vanilla extract
- 3 cups almond meal
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1/2 cup medjool dates pitted & chopped
- 1/2 cup dried pineapple
- 1/3 cup currants
- 1/3 cup raisins
- 1/3 cup dried incaberries
- 1/2 cup slivered almonds
- 3 tbsp chai tea spice mix
Dairy Free White Chocolate Frosting
- 1/2 cup raw cashews soaked 3 hours or overnight
- 1/2 cup cacao butter melted
- 1/2 cup coconut milk powder (dairy free)
- 3 tbsp full fat coconut milk canned
- 3 tbsp rice malt syrup or honey
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- On a stove top, bring 1 cup coconut milk to a boil. Add chai tea spice to coconut milk and turn off heat to allow spices to steep for 20 minutes. Strain coconut milk into a bowl, discard spices. Measure out 3/4 cup coconut milk.
- Pre-heat oven to 180°C.
- In a large mixing bowl whisk eggs with orange juice, zest, chai spiced oconut milk and vanilla.
- Add almond meal, tapioca flour, coconut sugar and baking powder and mix well.
- Add chopped medjool dates, pineapple, currants, raisins, incaberres and almonds.
- Pour into a round, lined cake tin. Bake in oven for 40 minutes or until cooked through. Allow to cool.
- Meanwhile, prepare icing.
- Strain soaked cashews and rinse well.
- Add soaked cashews, melted cacao butter, coconut milk powder, coconut milk, rice malt syrup, coconut oil and vanilla to a high speed blender or blitz until smooth. Scrape down sides regularly if needed. Depending on the temperature and humidity of your kitchen, if the frosting is very liquid, place in fridge to firm up for easy spreading. It will firm quickly in the fridge so keep an eye on it.
- Once cake is cool, ice generously and place in fridge to set.
- Keep refrigerated until ready to serve.
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This recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for Affordable Wholefoods.