Fruit Cake
This take on the traditional Christmas fruit cake is deliciously indulgent and gooey. It's the perfect pudding to serve alongside a huge dollop of ice cream or plain yoghurt during the festive season.
- 1 tablespoon of chia seeds
- 300g plain flour (we use gluten free)
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon of baking powder
- 330g coconut sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 100ml almond milk
- 130g coconut oil, melted
- 100g raisins
- 100g dried cranberries
- 6 Medjool dates, pitted and chopped
- 100g walnuts, roughly chopped
- Pinch of sea salt
- Preheat the oven to 180C, fan setting. Line a 23cm cake tin with baking parchment.
- Place 1 tablespoon of chia seeds into a small bowl and mix with 4 tablespoons of water. Leave to one side to thicken up for about 10 minutes.
- In a large bowl, mix together the flour, bicarb, baking powder, coconut sugar, spices and a pinch of sea salt until there are no lumps.
- Pour in the melted coconut oil, almond milk and chia mixture. Whisk to form a smooth batter.
- Finally, stir through the raisins, cranberries, dates and walnuts.
- Pour the cake batter into the lined cake tin and bake for 35-40 minutes until crispy on top but baked through the middle - you still want it to be a little fudgy as it will solidify more as it hardens. If not baked through, place back into the oven for 5-10 more minutes, you may want to cover the top in foil to stop any burning.
- Once baked, remove from the oven and leave to cool before serving.