Gluten-Free Fruit (Dundee) Cake

What could be more comforting during the Christmas season than traditional cakes? Take, for example, the Dundee cake—a fruit cake with Scottish roots. It is named after the city of Dundee, known for its marmalade production and use of candied oranges in baking. These candied oranges give the cake its unique flavor. I’d like to present to you a vegan, gluten-free fruit cake.

These Christmas cakes are distinguished by their softer texture and original taste. I had to omit the original ornament of whole almonds since I needed a nut-free version. I prepared the candied oranges in advance. Dried cranberries, currants, and raisins are always in my pantry. Instead of whisky (as the Scottish recipe uses authentic Scotch whisky), I used a good brandy.

Sometimes I decorate it with a light glaze made from coconut milk mixed with powdered sugar. However, lately, I’ve been reducing sugar in my diet, so the cake tastes excellent even without the glaze.

This gluten-free fruit cake is so simple and delightful that I bake it not only for Christmas but throughout the winter. The spices in it give the cake a cozy aroma and warmth. By the way, this cake can be complemented with chocolate. It is believed that if you prepare this cake in advance, the flavors will have time to fully develop by the time it is served at the festive table.

So, you’ll need:

– 150 g vegan butter
– 60 ml fruit puree*
– 130 g sugar (I prefer coconut sugar)
– 150 g raisins
– 150 g dried cranberries
– 150 g dried currants
– 50 g candied orange peels
– 60 g sorghum flour
– 60 g rice flour
– 80 g tapioca starch
– 1 tbsp psyllium husk
– 3 tbsp ground flaxseed
– ¼ tsp cinnamon
– ¼ tsp nutmeg
– ¼ tsp ground cloves
– 2 tsp baking powder
– 3 tbsp brandy**

* This can be applesauce or any fruit puree. You can even use pulp left over from juicing.
** You can substitute the alcohol with orange juice.

First, mix all the dried fruits in a bowl and pour over the brandy (or juice). Set aside. Pour 6 tablespoons of boiling water over the ground flaxseed. Stir and let it steep. Preheat the oven to 180°C (350 °C). Now you can proceed with the main steps. In a mixer bowl, beat the butter with the sugar. Add all the spices and fruit puree. Once the mixture becomes fluffy, add the flaxseed mixture and mix thoroughly again. Then add all the dry ingredients and beat the batter once more. Now you can add the contents of the dried fruit bowl and mix well.

Spread the batter into a baking pan lined with parchment paper. Bake the cake for about 40 minutes. It’s best to check for doneness with a wooden skewer. Remove from the oven and let it cool slightly. Then transfer to a rack and let it cool completely.

If you want to add a glaze, mix coconut milk with powdered sugar to the consistency of runny sour cream. Drizzle this mixture over the cake for a beautiful “snowy” cap.

Wishing you a Merry and Delicious Christmas!