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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
  1. Preheat the oven to 180C, fan setting. Line a 23cm cake tin with baking parchment.
  2. 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.
  3. 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.
  4. Pour in the melted coconut oil, almond milk and chia mixture. Whisk to form a smooth batter.
  5. Finally, stir through the raisins, cranberries, dates and walnuts.
  6. 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.
  7. Once baked, remove from the oven and leave to cool before serving.