Gluten Free Pumpkin Christmas Cake
(vegan & egg free options)
Ingredients
- 125 g salted dairy or vegan butter softened, room temperature
- 220 g light brown sugar or dark brown sugar for a darker fruit cake
- 1 tsp vanilla bean paste
- 2 eggs free range & organic (or use vegan egg replacer of your choice)
- 200 g pumpkin, cooked and mashed – HOT
- 1 tbsp or 25g golden syrup or mollasses for a darker fruit cake
- 2 tsp or 10g apple cider vinegar
- 250 g Gluten Free Bread Mix
- 2 tsp or 10g -baking powder (gluten and aluminium free
- 1 tbsp mixed spice of your choice (optional)
- 200 g mixed dried fruit of your choice
Notes
For vegan version: use vegan butter and replace eggs with vegan egg replacer
Make ahead: Cake can made ahead, tightly wrapped in 3 layers baking paper and
aluminium foil, and leave at cool room temperature for a month or longer for the
boozy version.
Make ahead: Cake can made ahead, tightly wrapped in 3 layers baking paper and
aluminium foil, and leave at cool room temperature for a month or longer for the
boozy version.
- Beat the butter, sugars, and vanilla with an electric mixer or whisk by hand until
pale in colour, scraping the side of bowl frequently - Add eggs one by one and mix until well combined
- Add HOT mashed pumpkin, and the rest of the liquid ingredients, mix well. Cake
mixture will become liquid at this stage, do not panic! - Add flour, baking powder and mixed spice if using, mix thoroughly
- Fold dried fruit gently and mix well to distribute the dry fruit
- Pre-heat your oven to 160-165C fan forced.
- Line one 18-20cm round or square with non- stick baking paper.
- Bake for 1-1hr 15mins or a little longer until an inserted skewer comes out clean
- Transfer cake onto wire racks to cool completely, OR
- If you like a boozy Christmas cake, leave the cake in the tin, and prick the surface of your cake with a skewer, and proceed to spoon your favourite alcohol (1-2tbs) and repeat this process every week for 4 weeks. Wrapping the cake with a couple
of layers of baking paper. Enjoy
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