Christmas Cake!


The sun is out here in Kaikōura and it is finally feeling like Christmas is on its way!!  So of course with Christmas comes the proverbial cake.  Last year we just missed out on having a cake as I didn’t think I had a recipe, then low and behold as I was sifting through the recipe book I came across this beauty.  I have actually had this recipe for a long time, since my sugar free time four years ago, without realising that it was actually vegan.  At the time it lost out to another recipe, as I was still eating eggs, only to be found the other month when I was searching for birthday cake recipes.


Enjoying some pre Christmas sunshine …. homeschooling outside 🙂

Sadly, I can’t remember which book I got the recipe from all those years ago and I have altered it quite a bit over the couple of times I have baked it (both four years ago and now) so if you recognize it please let me know so I can credit the original correctly 🙂  I have halved the recipe so that it fitted into my bread loaf tin which also meant that it was consumed in a timely manner.  As with many GF vegan recipes the sooner the munching is completed the better … we stretched it to three days to see what it was like with success though day three wasn’t as yum as day one and two’s munching 🙂


Decorated and ready to go in the oven

As you’ll know if you’ve been reading my blogs for a while I like simple and quick recipes. This one is a little out of the norm for me as it required cooking and mashing some kumara prior to mixing everything in one pot …. thankfully I survived the ordeal as it wasn’t quite as daunting as it seemed when I first read it 😉  I figure one extra dish for some yummy Christmas cake was worth the effort ….. at least once a year that is.  The almond essence and decoration definitely gave it that Christmassy look and taste while using the vanilla essence instead, and flagging the decoration, produced a good fruit cake for any occasion.


 …. now for the munching to begin

So here is it for you to play around with and enjoy over this festive season and beyond ….

A Merry Vegan Christmas Cake

1 Tb maple syrup

250 gm of raisins or sultanas

1 Cup of water

1 small apple (peeled and grated)

62 gms chopped almonds – or in my case bashed almonds 😉

1/2 cup of mashed kumara (doesn’t matter if it is cold or warm)

1.5 Tb olive oil

1 tsp almond essence (vanilla also works fine if you just want a fruit cake)

3/4 Cup rice flour

3/4 Cup buckwheat flour

1.5 tsp baking powder

1/2 tsp mixed spice

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp cinnamon

extra almonds to decorate – optional

  • Bring maple syrup, fruit and water to the boil in a large pot then remove from the heat.
  • Add apple, bashed almonds, kumara, essence along with oil and mix well.
  • Sift in the dry ingredients and mix well again.
  • Pour into a baking paper lined tin and gently press in extra almonds to decorate.
  • Bake at 160 C for 45 mins and then leave to cool in the oven for the next 15-20 mins before placing on a cooling rack.
  • Store in an airtight container and enjoy.

Even got a thumbs up from the non-vegan among us!

Hope you all have a wonderful Christmas/Holiday season enjoying the good things life has given you and remembering lots of special memories.



A ‘Free’ Christmas Recipe for you


Wow…. just lit the third candle of our advent wreath so that must mean that it is time to begin thinking of Christmas Cakes!  Last year was my first sugar free Christmas and with the help of a few friends I found some great recipes for Christmas Cake.


The sugar free, gluten free, dairy free Christmas cake I made so that I could pig out on cake!

They were both gluten free, dairy free and refined sugar free and both delicious.  I thought I’d share my favourite one with you again this year.  I had planned to have tried out a new recipe that a lovely friend gave me but, well…… let’s just say that I haven’t got the ingredients yet 🙂

As soon as I’ve tried the new recipe and given it a thumbs up I’ll share.  Until then, here is one for you to try.

Free Fruit Cake.

  • 3/4 Cup Bin Inn Gluten Free Flour (this is a rice flour, tapioca and corn starch mix)
  • 2 Cups of Walnut and Almonds
  • 1 Cup Pitted Dates
  • 1/2 tsp Gluten Free Baking Powder
  • 1 Cup Cherries (ceres brand or cherryvite)
  • 1 Small Cup thinly sliced citrus rinds – grapefruit, orange etc.  (I boiled them up with some honey water to soften however if sugar doesn’t worry you then use mixed peel)
  • Handful of diced dried apricots (enough to get mixture to a better consistency)
  • 1 Cup Sultanas
  • 1 tsp Nutmeg
  • 1 tsp mixed spice
  • 3/4 Cup Orange Juice (natural without added sugar)
  • 3 Eggs
  • 2 tsp Almond Essence

Line the bottom of a 20cm cake tin with cardboard and baking paper. Preheat oven to 125°C. Finely chop dates, chop most of the nuts and cherries, leaving a few to decorate the top of the cake. Place sifted gluten free flour and gluten free baking powder in a large bowl. Mix all of the dry ingredients together. Beat eggs and orange juice together, add to mixture. Place into the lined baking tin, press down firmly. Decorate with cherries and nuts. Bake at 125°C for 2 – 2 1/2 hours. Leave to cool for 10 minutes in the oven.

Many thanks toBinn Inn NZ for their yummy recipe.

Hope this finds you all stress-free in the lead up to a lovely full moon Christmas 2015.