Easy Gluten-Free Fruit Cake (Dairy-Free)

Filled with plenty of dried fruit, crunchy pecans and spices, this gluten-free fruit cake is easy to make and is great with a mug of tea for this holiday season! Totally dairy-free too. Go bake it today!

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What is Fruit Cake?

Basically, fruit cake (also written as ‘fruitcake’) is a sweet, dense and rich cake that is made up of candied or dried fruits, chopped nuts and spices.

Hugely popular in many cultures, fruit cake is often associated with Christmas and other holiday occasions.

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for making this gluten dairy-free fruit cake recipe are easily accessible at the local grocery store (nothing fancy required)!
• Easy to Make: All you need to do is mix the dry ingredients and the wet ingredients together to get the batter, then fold in the pecans and bake!
• Totally Gluten-Free & Dairy-Free: The best part is that this easy fruitcake recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or dairy intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free fruit cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Dried Fruit: I used a mixture of dried fruit with dried cranberries and raisins. Feel free to add more or less of different dried fruits according to which you prefer.
• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Orange Juice: I recommend using freshly squeezed orange juice for the best flavor. However, bottled orange juice will work too.
• Orange Zest: Freshly grated orange zest will give you the best flavor.
• Sugar: I used light brown sugar, but cane sugar or dark brown sugar will work too. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index.).
• Honey: I like using honey for extra sweetness, but maple syrup or agave nectar will work too. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a 1:1 maple syrup substitute that is low glycemic index).
• Olive Oil: I used extra virgin olive oil, but other types of vegetable oils will work (such as canola oil, sunflower oil, avocado oil, etc.).
• Eggs: Eggs are necessary for binding the ingredients together, so make sure you add them in. (I have not tried making this recipe without eggs, so I don’t know how that will turn out).
• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent used in this fruit cake recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Pecans: I love adding pecans for crunch. Alternatively, you may also use other types of nuts (such as walnuts, macadamia nuts, hazelnuts or pistachios).
• Pumpkin Pie Spice: I used pumpkin pie spice, but if you don’t have that on hand, you can use 3/4 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
• Storing: To store, wrap the gluten-free fruitcake in plastic wrap and store for up to 1 week in the refrigerator.

How to Make Gluten-Free Fruit Cake (Step by Step):

1. Cook Dried Fruit

Place the mixed dried fruit, dried cranberries, and raisins in a saucepan. Add the dairy-free butter, orange juice (reserving 3 tablespoons for later) and zest, sugar and honey. Bring to a boil and simmer for 5 minutes, stirring. Then let cool.

2. Preheat Oven

Preheat the oven to 285F.

3. Add Eggs and Oil to Dried Fruit Mixture

Whisk the eggs and olive oil, then add to the saucepan with dried fruits, and stir. Transfer to a large mixing bowl.

4. Whisk Dry Ingredients

In another mixing bowl, whisk the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder.

5. Combine Wet and Dry Ingredients with Nuts

Add the flour mixture to the bowl with the wet ingredients, and add chopped nuts. Stir until smooth.

6. Transfer to Pan

Transfer the batter to a previously greased 7-inch round cake pan or a large loaf pan.

(TIP: If you wish, you may line the pan with parchment paper to make it easier to remove the cake.)

7. Bake

Cover the cake pan with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake the cake for another 30-35 minutes, until a skewer inserted in the center of the cake comes out almost clean.

8. Cool Before Removing

Let the finished cake cool for about 15 minutes, then remove from the pan.

9. Brush with Orange Juice

Brush the top of the cake with the remaining orange juice.

10. Cool Before Slicing

Let the fruit and nut cake cool completely before slicing and serving.

Dish by Dish Tips/Tricks:

• Mix Up the Dried Fruit: Feel free to use whichever combination of dried fruit you like.
• Use Nuts of Choice: In this recipe, I used chopped pecans, but you can use any combination of chopped nuts you enjoy.
• Bake in Loaf Pan: This recipe makes a large round cake, or you can make it in a loaf pan to get one large loaf or two medium loaves.

Gluten-Free Cake Recipes:

Gluten-Free Desserts You’ll Love:

Print

Gluten-Free Fruit Cake (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Filled with plenty of dried fruit, crunchy pecans and spices, this gluten-free fruit cake is easy to make and is great with a mug of tea for this holiday season! Totally dairy-free too. Go bake it today!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup mixed dried fruit
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 1/2 cup dairy-free butter
• 1/2 cup orange juice, divided
• 1 tablespoon orange zest
• 2/3 cup light brown sugar
• 2 tablespoons honey
• 3 tablespoons olive oil
• 3 eggs
• 1 3/4 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 1 1/2 teaspoon baking powder
• 1/2 cup pecans
• 1/3 teaspoon salt
• 1 teaspoon pumpkin pie spice

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Instructions

1. Cook Dried Fruit: Place the mixed dried fruit, dried cranberries, and raisins in a saucepan. Add the dairy-free butter, orange juice (reserving 3 tablespoons for later) and zest, sugar and honey. Bring to a boil and simmer for 5 minutes, stirring. Then let cool.
2. Preheat Oven: Preheat the oven to 285F.
3. Add Eggs and Oil to Dried Fruit Mixture: Whisk the eggs and olive oil, then add to the saucepan with dried fruits, and stir. Transfer to a large mixing bowl.
4. Whisk Dry Ingredients: In another mixing bowl, whisk the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder.
5. Combine Wet and Dry ingredients with Nuts: Add the flour mixture to the bowl with the wet ingredients, and add chopped nuts. Stir until smooth.
6. Transfer to Pan: Transfer the batter to a large loaf pan or a 7-inch round cake pan.
7. Bake: Cover the cake pan with aluminum foil and bake for 30 minutes. Remove the foil and bake the cake for another 30-35 minutes, until a skewer inserted in the middle of the cake comes out almost clean.
8. Cool Before Removing: Let the finished cake cool for about 15 minutes, then remove from the pan.
9. Brush with Orange Juice: Brush the top of the cake with the remaining orange juice. Let the cake cool completely before slicing and serving.

Notes

Dried Fruit: I used a mixture of dried fruit with dried cranberries and raisins. Feel free to add more or less of different dried fruits according to which you prefer.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Orange Juice: I recommend using freshly squeezed orange juice for the best flavor. However, bottled orange juice will work too.

Orange Zest: Freshly grated orange zest will give you the best flavor.

Sugar: I used light brown sugar, but cane sugar or dark brown sugar will work too. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index.).

Honey: I like using honey for extra sweetness, but maple syrup or agave nectar will work too. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a 1:1 maple syrup substitute that is low glycemic index).

Olive Oil: I used extra virgin olive oil, but other types of vegetable oils will work (such as canola oil, sunflower oil, avocado oil, etc.).

Eggs: Eggs are necessary for binding the ingredients together, so make sure you add them in. (I have not tried making this recipe without eggs, so I don’t know how that will turn out).

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent used in this fruit cake recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Pecans: I love adding pecans for crunch. Alternatively, you may also use other types of nuts (such as walnuts, macadamia nuts, hazelnuts or pistachios).

Pumpkin Pie Spice: I used pumpkin pie spice, but if you don’t have that on hand, you can use 3/4 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.

Storing: To store, wrap the gluten-free fruitcake in plastic wrap and store for up to 1 week in the refrigerator.

• Prep Time: 5 mins
• Cook Time: 1 hour 15 mins
• Category: Desserts
• Method: Baking
• Cuisine: Western