Allergy Free Fruitcake

Indulge in the festive flavors of this wholesome and inclusive Allergy-Free Fruitcake! Perfectly crafted for those with dietary restrictions, this recipe is entirely free from gluten, dairy, eggs, and nuts, making it a safe yet delicious treat for everyone at the table. Made with a hearty blend of gluten-free flour, ground flaxseeds, and non-dairy milk, this fruitcake is naturally sweetened with coconut sugar, applesauce, and a touch of maple syrup for that cozy, caramel-like richness. Packed with chewy dried fruits and the crunch of a seed medley, it’s a nutrient-dense holiday classic with a modern twist. Easy to prepare in just 20 minutes of hands-on time, this one-bowl wonder bakes to perfection with warming spices like cinnamon, nutmeg, and cloves. Serve it as a festive centerpiece with tea or coffee, and enjoy a moist, flavorful cake everyone will love—no allergens required!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 250 grams Gluten-free all-purpose flour blend
• 2 tablespoons Ground flaxseeds
• 6 tablespoons Water
• 2 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoons Ground cloves
• 0.5 teaspoon Salt
• 150 grams Coconut sugar
• 120 milliliters Unsweetened applesauce
• 80 milliliters Maple syrup
• 180 milliliters Non-dairy milk (such as oat or rice milk)
• 1 teaspoon Vanilla extract
• 300 grams Dried fruits (e.g., raisins, cranberries, chopped apricots)
• 100 grams Chopped seed mix (e.g., sunflower and pumpkin seeds)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 9-inch loaf pan with parchment paper.

Step 2

In a small bowl, combine the ground flaxseeds with water. Stir well and let it sit for 5–10 minutes until it forms a gel-like consistency.

Step 3

In a large mixing bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, cloves, and salt.

Step 4

In a separate bowl, mix the coconut sugar, applesauce, maple syrup, non-dairy milk, and vanilla extract until smooth.

Step 5

Pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix.

Step 6

Fold in the dried fruits and chopped seeds, ensuring an even distribution throughout the batter.

Step 7

Transfer the batter into the prepared loaf pan and spread it out evenly.

Step 8

Bake in the preheated oven for 55–60 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Remove the fruitcake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Step 10

Enjoy your delicious, allergy-free fruitcake!

Nutrition Facts

Serving size	1310.3 grams (1310.3g)

Amount per serving	% Daily Value*
Calories	3572

Total Fat 62.90g	81%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2224mg	97%
Total Carbohydrate 728.20g	265%
Dietary Fiber 49.20g	176%
Total Sugars 424.10g
Protein 39.60g	79%

Vitamin D 76IU	381%
Calcium 548mg	42%
Iron 16mg	89%
Potassium 3289mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.6%

Protein: 4.4%

Carbs: 80.1%