Try our gluten-free Christmas cake recipe, then check out our gluten-free mince pies, gluten-free Christmas pudding, gluten-free gingerbread and more gluten-free Christmas recipes.

We've also got plenty more Christmas baking recipes, including our classic Christmas cake, white Christmas cake and vegan Christmas cake. Why not try decorating your own Christmas cake with our best ideas. Looking for tablescaping inspiration? Try our four Christmas table ideas.

Make this cake up to two months in advance, wrap in baking paper and feed using your preferred alcohol.

To make this recipe nut-free, substitute the ground almonds with the equivalent weight of gluten-free flour.

If you prefer your cake alcohol-free, swap the brandy for the equivalent amount of freshly squeezed orange juice and leave to soak overnight. There's no need to feed the cake.

If you can’t find dried sour cherries, glacé cherries will work well, too.


Wrap in baking paper and store in an airtight tin. Unwrap and drizzle over 1 tbsp of your preferred alcohol once a week in the build up to Christmas, if serving to adults.


As Christmas approaches and you’re ready to decorate your cake, turn it over so it’s upside-down (this will ensure you have a sharp, smooth edge), brush over a thin layer of apricot jam and cover in marzipan and royal or fondant icing, depending on your cake design. Serve in slices with a steaming cup of tea.

Gluten-free Christmas cake recipe


  • 500g dried mixed fruit
  • 75g dried sour cherries
  • 4 tbsp brandy, plus extra for feeding
  • 1 orange, zested
  • 225g unsalted butter, cubed, plus extra for the tin
  • 1 tbsp black treacle
  • 340g soft light brown sugar
  • 3 eggs, lightly beaten
  • 300g gluten-free plain flour
  • ½ tsp xanthan gum
  • 1 tsp gluten-free baking powder
  • ½ tsp bicarbonate of soda
  • 50g ground almonds
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tsp ground mixed spice
  • ¼ tsp ground cloves


  • STEP 1

    Mix together the dried fruit, sour cherries, 3 tbsp of brandy and the orange zest until well combined. Cover and leave to soak overnight until the fruit has rehydrated and plumped up.

  • STEP 2

    The next day, heat the oven to 160C/140C fan/gas 2. Butter a 20cm round springform cake tin and line with baking paper. Tip the soaked fruit, butter and treacle into a large pan set over a medium heat and cook for 3-5 mins or until the butter is melted, stirring to combine. Remove from the heat and mix in the sugar, followed by the eggs. Sift in the remaining dry ingredients and stir until you have a smooth, glossy batter.

  • STEP 3

    Tip the batter into the prepared tin, smooth the surface with the back of a spoon and bake on the middle shelf of the oven for 1 hr 30 mins-1 hr 45 mins or until golden, risen and a skewer inserted into the middle comes out cleanly. Cool in the tin for 10 mins before transferring to a wire rack to cool fully.

  • STEP 4

    Once cool, drizzle over 1 tbsp of brandy, allow it to seep into the cake, then wrap in baking paper and store in an airtight container for up to two months. See above for tips about feeding with brandy in the run-up to Christmas.

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