This Flourless Gluten Free Fruit Cake is a rich, almond-based holiday loaf packed with brandy-soaked dried fruits, nuts, and warm spices, baked without wheat flour for a naturally gluten-free centerpiece. This make-ahead cake stays incredibly moist, slices beautifully, and brings classic Christmas flavor to every festive table.
Notes on ingredients for Flourless Gluten Free Fruit Cake:
Almond flour: Use finely ground, blanched almond flour for the best texture; coarse almond meal will make the cake denser and more rustic.
Dried fruit mix: A blend of raisins, cranberries, dates, cherries, and candied peel gives varied sweetness and chew; you can swap in your favorite dried fruits as long as the total weight stays the same.
Nuts: Mixed chopped nuts add crunch and balance the sweetness; choose softer nuts like walnuts, pecans, or almonds, and lightly toast them for extra flavor if you like.
Spice mix: Ground cinnamon, allspice, and ginger create that classic Christmas warmth; you can add a pinch of nutmeg or clove for a deeper, more traditional fruitcake profile.
Brandy or juice: Brandy infuses the fruit and helps with long keeping, while orange or grape juice keeps it alcohol-free and still moist and aromatic.
Golden syrup or honey: This adds both sweetness and stickiness, helping bind the almond flour and fruit so the cake slices cleanly without crumbling.
Baking powder: Using 1–2 teaspoons lifts the naturally dense almond and fruit mixture just enough while still keeping the cake rich and compact.
Salted butter and eggs: Melted salted butter adds flavor and richness, while three eggs provide structure in place of gluten and help hold all the fruit in suspension.
How to Make Flourless Gluten Free Fruit Cake
Soak the fruit
Add all dried fruits, candied peel, ginger preserve, nuts, lemon zest, spices, vanilla, almond extract, brandy (or juice), and golden syrup/honey to a large bowl. Mix well, cover tightly, and leave in a cool, dark place for at least 1 hour or up to several weeks for a deeper flavor.
Prepare the pan and oven
On baking day, preheat the oven to 320 °F (160 °C). Line a 3‑lb loaf pan (about 25 × 11 × 6 cm) with several layers of parchment, covering the base and sides to protect the cake during its long bake.
Mix the batter
To the soaked fruit, add almond flour and baking powder. Pour in the melted, slightly cooled salted butter and lightly beaten eggs. Stir until everything is evenly combined and no dry flour remains; the mixture will be thick and very fruit‑heavy.
Bake the cake
Spoon the batter into the lined pan and level the top. Bake for about 60–75 minutes, until a skewer inserted in the center comes out clean. If the top browns too quickly, tent it loosely with foil halfway through and continue baking until done.
Cool and store
Let the cake cool completely in the pan, then lift it out, wrap well in parchment and foil, and store in an airtight container in a cool, dry place or in the fridge. For extra moisture and flavor, brush the surface periodically with a mixture of honey or syrup and a little brandy until serving day.
Optional decorating
Once completely cool, glaze the top with warm jam, cover with a rolled marzipan sheet, then add a layer of thick royal icing and a dusting of powdered sugar for a classic Christmas finish.
Storage & Make‑Ahead for Flourless Gluten Free Fruit Cake
Once completely cooled, wrap the cake in parchment and then in foil, and store in an airtight container in a cool, dry place or in the fridge.
Properly wrapped, the cake keeps well for several weeks; for longer storage (up to a couple of months), refrigerate.
For extra moisture and flavor, brush the surface periodically with a mixture of honey or simple syrup and a little brandy until the day you plan to serve it.
Gluten‑Free Notes for Flourless Gluten Free Fruit Cake:
Use certified gluten‑free almond flour, baking powder, spices, preserves, and icing mixes, as some brands may contain traces of gluten from processing.
To reduce cross‑contamination risk, line tins fully, use clean utensils and bowls, and avoid wooden spoons or boards that are also used for regular wheat baking.
Looking for more gluten-free dessert recipes? Be sure to check these recipes out:
- Gluten-Free Chocolate Butter Cookies
- Soft & Fluffy Gluten-Free Cinnamon Rolls
- Gluten-Free Pecan Bars
- Gluten-Free Apple Crisp
- Gluten-Free Gingerbread Crinkle Cookies
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Flourless Gluten Free Fruit Cake
Bake this rich Flourless Gluten Free Fruit Cake with almond flour, brandy‑soaked dried fruits, nuts, and warm spices. Naturally wheat‑free, perfectly moist, and ideal for making ahead as your festive holiday centerpiece.
Ingredients
Fruit mixture
- 1 cup (200 g) mixed raisins / sultanas / dried cranberries
- ⅔ cup (100 g) pitted dates, diced
- ½ cup (100 g) glazed cherries, halved
- ⅓ cup (50 g) ginger preserve, chopped
- ⅔ cup (100 g) mixed nuts, roughly chopped
- 2–3 tablespoons candied citrus peel
- 1 tablespoon finely grated lemon zest
- 1 tablespoon ground warm spices (cinnamon, allspice, ground ginger)
- ¼ cup (60 ml) brandy or other baking liquor, or orange/grape juice
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3–4 tablespoons golden syrup or honey
Cake batter:
- 2 cups (225 g) fine almond flour
- 1–2 teaspoons baking powder (use 1 teaspoon for a slightly denser cake, 2 teaspoons for a bit more lift)
- ¾ cup (180 g) salted butter, melted and cooled slightly
- 3 medium eggs, lightly beaten
For the pan and decoration (optional):
- 1 loaf pan, 9 × 4 ½ × 2 ½ inches (approx. 25 × 11 × 6 cm, 3‑lb), lined with several layers of parchment
- A few tablespoons of apricot jam or similar jelly, warmed
- Ready‑made marzipan, rolled to about ⅛ inch (⅓ cm) thick
- 2 ½ cups (about 300 g) royal icing mix + 2–3 tablespoons warm water, whisked to thick spreading consistency
- Powdered sugar, for dusting
- Extra brandy mixed with honey or syrup, for brushing (optional)
Instructions
Soak the fruit:
- In a large bowl, combine raisins/sultanas/cranberries, dates, cherries, ginger preserve, nuts, candied peel, and lemon zest.
- Stir in the spice mix, brandy or juice, vanilla, almond extract, and golden syrup or honey until everything is well coated.
- Cover the bowl tightly and leave at room temperature in a cool, dark spot for at least 1 hour, or up to several weeks for a deeper flavor.
Make the batter:
- When ready to bake, preheat your oven to 320°F (160 °C).
- Line the loaf pan with several layers of parchment, making sure the base and sides are well protected.
- Add the almond flour and baking powder directly to the bowl of soaked fruit.
- Pour in the melted butter and lightly beaten eggs, then stir until the batter is thick and evenly combined with no dry pockets of flour.
Bake:
- Scrape the batter into the prepared loaf pan, then smooth the top.
- Bake at 320°F for about 60–75 minutes, or until a skewer inserted in the center comes out clean.
- If the top browns too quickly, tent loosely with foil about halfway through baking and continue until done.
- Cool the cake completely in the pan, then lift out, wrap tightly, and store.
Optional Decoration:
- When the cake is fully cooled, brush the top with a thin layer of warmed jam or jelly to help the marzipan stick.
- Lay the rolled‑out marzipan over the top, trim the edges neatly, and smooth it down.
- Prepare the royal icing by whisking the mix with warm water until thick but spreadable, then spread or pipe it over the marzipan.
- Dust lightly with powdered sugar before serving.
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