Christmas wouldn’t be Christmas without a cake but for those of us who are coeliacs and also avoid dairy, getting to nibble on a slice of festive cake can prove to be a very elusive treat. Until now …
This gluten and dairy free Christmas cake is super easy to make. If you bake regularly you are more than likely to have most of these ingredients tucked away in your cupboards, thus avoiding another trip out to the shops. The recipe uses golden linseeds in place of eggs making it vegan friendly and gluten free flour to accommodate coeliacs and those of you who prefer to avoid this hard to digest protein. The coconut oil and mashed bananas ensure a beautifully moist texture. Once baked, the cake will keep well in an airtight container, and as with most cakes it tastes better after a day or two.
Makes 8 to 10 slices
- 2 tsp Golden linseeds
- 1 Orange
- 100g Raisins
- 100ml Mild coconut oil
- 2 ripe Bananas
- 140g Caster sugar
- 1 tsp Orange extract
- 250g Gluten free self-raising flour
- 1 tsp Bicarbonate of soda
- 2 tsp Ground cinnamon (or Mixed Spice)
- 50g Walnut pieces, chopped
- 1 tbsp Golden linseed
- Put the initial 2 teaspoons of golden linseeds in a bowl with 6 tablespoons of warm water and leave to stand for 30 minutes.
- Meanwhile, preheat the oven to 180°C. Lightly grease a 2lb loaf tin and line with greaseproof paper.
- Finely grate the zest of the orange into a mixing bowl. Squeeze the orange and put the juice into a small saucepan with the raisins. Bring to the boil and then simmer for 2-3 minutes, stirring continuously, until the raisins have plumped up and the orange juice has evaporated. Set aside to cool.
- Melt the coconut oil in a pan. Meanwhile add the bananas to the mixing bowl and mash thoroughly with a fork. Add the sugar, soaked golden linseeds, melted coconut oil and orange extract and stir well.
- Sift the flour and bicarbonate of soda over the banana mixture and fold in. Fold in the raisins and walnuts. If the mixture is very stiff, stir in 1 tablespoon of water.
- Spoon the mixture into the tin and level the surface. Sprinkle the remaining 1 tablespoon of golden linseed evenly over the surface. Bake for about 50-60 minutes until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin for 10 minutes then remove and place on a cooling rack.