World’s easiest glutenfree christmas cake

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Gluten Free Christmas Cake Recipe

World’s easiest glutenfree Christmas cake:

World’s easiest glutenfree Christmas cake: Here is the thing doesn’t matter you eat gluten or not, this dry fruit cake is fantastic for anyone if you wanna use your regular flour then go ahead use the regular flour, stick to the same recipe and trust me you would end up baking the easiest and the tastiest Christmas cake ever. Yes, this is the world’s easiest glutenfree Christmas cake. I am saying this because I am not a cake fan and I have almost eaten half of this loaf. Yup #truestory. For this Christmas photoshoot we wanted to create a Christmas fair like the look, I had bought some cute little props in #italy and those helped me create this very Asterix/ Obelix comic book like village scene :), I wanted to add more props but then we were also tempted to eat the cake. So we wrapped up the shoot fast and attacked the cake. Yup and that is exactly how I know the cake is beyond fantastic. Guys if you can’t bake at all then give this cake a try, trust me I am no genius when it comes to baking but then this recipe really doesn’t require a lot of work.

Btw you can also find my other Christmas cake here,


Prep Time: 20mins

Cooking time: 40 mins

Total: 60 mins



For the Caramel Syrup:

Brown Sugar: 1/4 cup

Water: 1/4 cup


For the cake:


Dry fruits: Total should be 1/2 cup, I am listing down the ingredients I used, you can adjust the quantity according to what is available in your pantry, but remember the total quantity should be around 1/2 cup. Make sure you use at least 8-9  dates.

Date: 8-9 pitted dates (take the seeds out)



Dry Cranberries or any berries of your choice:


Butter: 120 gms (you need room temperature butter for this)

GF maida/all-purpose flour: 1 cup

Brown Sugar: 1/4 cup ( take 1 clove and blend this sugar into a powder in a mixer)

Vanilla: 1 tsp

Eggs: 3

Baking Powder: 1tsp

Milk: 1-2 tablespoon



Make the caramel:

  1. In a heavy-based pan, add the brown sugar. let it melt on low flame.
  2. It will start melting soon. 



3. It will take about 7-8 minutes depending on how big or small the brown sugar granules are. After it cools down the caramel will become like glass, you won’t n be able to put the spoon in. So later you will have to melt the caramel again with water.

4. After it has cooled down, bring it back to the stove. Now add a bit of water. Just a bit not all at once. Let the water work its magic, the water will melt the caramel again.

5. Add some more water, you would see the caramel melt entirely. Don’t be impatient, else you will burn the caramel 🙂



  1. Take the butter in a bowl, add the powdered sugar.
  2. Whisk the butter and sugar.
  3. Add the eggs,  1 at a time.
  4. Whisk them all together, till the batter becomes light.
  5. Add Vanilla. Add the caramel.
  6. Now in the bowl where you have kept the dry fruits, add 1-2 tablespoon flour and coat the dry fruits with that flour. This ensures the dry-fruits don’t sink to the base while baking.
  7. Time to add the flour and baking powder.
  8. Mix the flour in the egg, sugar batter.
  9. Fold the flour properly.
  10. Add the dry fruits. Fold them nicely.
  11. Bake @180C for 35-40 mins. Again baking time also depends on your oven. It took 35 minutes to bale in mine, it might take a bit more or less time in your oven.

If you like the recipe do remember to comment here. I would love to hear from you guys.


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This Post Has 3 Comments

  1. foodforfriday

    Tried this cake and absolutely loved it. Thanks for sharing the recipe.

  2. Prithu

    I love your blog not just for the brilliant recipes but also for the mind blowing food styling. It really reflects the kind of love you have for cooking. Lots of love!

    1. admin

      OMG! Thanks!

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Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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