Health foodies rejoice, we’ve got great news! Now, a gluten-free Christmas cake can be deliciously decadent and sugar-free too! When NutriSeed asked us to try out their not-so-naughty alternative dessert, I was almost too excited to get started! But I got baking and am happy to report the result was delightful. This cake is also a great option for those who find a fruitcake hard to stomach (myself included!).
HERE’S WHAT YOU NEED FOR THE GLUTEN-FREE CHRISTMAS CAKE
- Nutriseed NuMe Chocolate & Pecan Brownie Mix
- ½ cup Coconut oil
- 3 Eggs
- 6 NuSeed Canadian Blueberries and Cranberries*
- 1 tsp Vanilla essence
* You can use 1 cup of any dried fruit and nut packet that you have in your home. Keep a little extra to sprinkle over the finished treat.
- Coconut cream (chilled in the fridge overnight)
- 1 tsp Vanilla essence
- 1 cup Powdered sugar (you can skip this)
- 2 tbsp Coconut cream
Bakers Note: The tiered cake yields 6-8 portions. Double the recipe if you’re baking for more than 8 people.
I decided to create something that resembles a tiered cake to make it a little more special. But, you don’t have to! Just slice them into brownie slices after their cooled and serve with a dollop of cream and a sprinkle of nuts. If you’re taking my tiered route, consider using a binder like sugar-free strawberry jam or (naughty) icing sugar for between the layers.
FOR THE CAKE
- Preheat the oven to 180˚C and grease a baking pan. (I used a rectangular baking pan and cut out three different sized).
- Mix coconut oil, eggs and vanilla essence until well combined.
- Blend in the dried fruit, nuts and the brownie mixture.
- Pour batter into the baking pan, put it in the oven and bake for 15 minutes.
- Once they’re done, remove from the oven and let them cool down completely.
- Now, you can either cut the brownies into squares or three circles like I did. One large, medium and small.
FOR THE LAYERS & TOPPING
- Combine vanilla essence, powdered sugar and two tablespoons coconut cream until it is a smooth consistency. Then refrigerate.
- To whip the coconut cream, scoop out the solidified bit and blend until it looks like whipped cream.
- Assemble the tiers by placing the biggest circle onto a dollop of icing sugar (or jam), to keep it from sliding around. Place two to three dollops of icing sugar in the middle of the first tier then place the medium piece of cake on top and press it down lightly until the icing sugar almost oozes out from the sides. Repeat this process for the remaining tiers.
- Cover the whole thing in whipped coconut cream, sprinkle with chopped nuts and cherries.
- Refrigerate until serving.
The result was super satisfying, delightful and truly tasted like Christmas. We’ve also tried the NutriSeed muffins and they are just as tasty and perfect for brunch!
Happy Christmas Eating!
The products for this post were sponsored by NutriSeed.