Discover a delightful no-bake Christmas cake that’s both gluten-free and vegan. Indulge in rich flavors without the oven!
Indulge in a Festive Treat That’s Easy to Make and Guilt-Free!
This gluten-free vegan no-bake Christmas cake recipe is a delightful option for those looking to enjoy a festive treat without compromising on dietary preferences. The cake is made with a blend of dried fruits and nuts, which provide natural sweetness and texture, complemented by warming spices that evoke the holiday spirit. The combination of these ingredients not only creates a delicious flavor profile but also ensures the cake is packed with nutrients.
A standout feature of this recipe is the cashew and maple frosting, which adds a creamy and indulgent layer to the cake. Cashews, when blended, create a smooth and rich texture, while maple syrup contributes a subtle sweetness that pairs perfectly with the other flavors. This frosting elevates the cake, making it a perfect centerpiece for any holiday gathering.
Indulge in Festive Flavors Without the Fuss: A Guilt-Free Holiday Treat!
I have just made a no bake Christmas cake it’s a fruit and nut base dried fruit and nut you can make loads of swaps it’s also vegan and glutenfree and it’s naturally sweetened with dried fruit and there’s a little hint of maple syrup in the icing it’s actually ridiculously easy to make I’m going to take you through it step by step and be.
Sure before you do that if you like this please give it a thumbs up subscribe to my channel and let me know how you get on okay let’s go see how easy it is to make delicious glutenfree vegan no bake Christmas cake so in here I’ve got 300 G of chopped dates chopped apricots and satanas or raisins so any dried fruit that you have what I’m going to do next.
Is get a orange it’s it works best with an orange I didn’t have an orange so I just used the Clementine here and then you’re going to finally grate it grate it on the finest part of your grater you might have to push a little bit hard you just want to grate it so that you’re getting the orange stuff off you don’t want to go through too much of the white.
Pth I want to get about a heaped teaspoon worth of zest then I’m going to pop that in I’m going to squeeze the juice out of my Clementine you can use anything similar you could even use lemon that’ll work too we’re just looking for that citrusy sort of vibe could use orange extract lemon extract just squeeze it all in.
There what you want to do is mix it in until the fruit is evenly coated and then leave it for about an hour I want the citrusy vibe to just marinade into the belly of the fruit and while you’re waiting for that to soak you want to grab 75 G of cashews put them in water and leave that to soak if you’ve got time let them soak overnight if you.
Haven’t you want to leave them for a minimum of 1 hour just to soften before we use them and this is actually going to be part of the icing that we put on top super healthy or what it’s best if you’ve got a food processor to make this you can have this is quite a big food processor you can use a small food processor and do it in bits if you.
Haven’t got that you can use a Nutri Bullet to blend things down and then you can sort of do it by hand that’s the other way that I like to do it as well first thing you’re going to take 200 g of almonds pop them in and then grind them down into a sort of rustic meal there you go.
So some nice rustic bits in there and then I’m going to add a heaped teaspoon spoon of cinnamon a teaspoon of finely grated Ginger walnuts a very small pinch of sea salt and this time I actually want to keep these in chunks so I just want to pulsate it so I’ve got Walnut pieces in the cake so just give that a little.
Pulse for a few times just to break them down and mix things together perfect and then I’ve mixed this in a couple of times over the last hour you see how it’s absorbed the liquid and become a bit mashy perfect I want everything to combine together until it’s nice and squishable.
So I’m going to pulse it and let it blend but I don’t want it to um blend too much cuz I just I do want to have some chunks in there there we go so you can see you’ve got this mixture here and if you push that together look at that combines perfectly so that’s what we’re looking for have a little taste of.
It make sure that you’re happy with it if you want to add any more sweetener I suggest coconut sugar or a little hint of maple syrup you might also want to put some vanilla in there or add something extra in terms of warming spices but that’s completely up to you I like to put nutmeg in there sometimes too in fact I’m going to add a little.
Bit of nutmeg make sure everything is evenly combined and that you’re happy with it and then you want to get a round baking tin we’re not going to bake it you can use anything round you can do a square one you can do a rectangular one or you can just make a shape with your hands what I want to do is take some parchment paper and line it I want.
To take about 3/4 of my mixture I want to keep some to the side then I want to push this down Jam pack it in really tightly and it can help if you get a spoon just to make make it nice and even so I’ve got this plate and I thought i’ turn it upside down I want to take my pie and it’s nice and set in there almost immediately and.
I want to pop that on the plate it’s actually easier if I just take it out of the parchment paper at this stage as you turn it upside down perfect size you can of course just put it on a flat plate or say a chopping board or a nice flat board with some parchment paper underneath and then I’m going to get the last little bit I’m going to.
Make a shape on top you can do it in a star shape or a nice round shape like that I just want a couple of extra layers on the cake really I thought I’d try and make a five pointed star I’ve just made a nice little star I’ve just pushed it with my fing fingers and used a little bit of a knife so we got a nice star on.
Top so the next thing we’re going to do is make the frosting we’re going to use cashews I’ve soaked these overnight if you haven’t got time to soak them overnight just make sure you soak them for at least an hour and add a bit of extra water when you blend them let’s go they’ve been soaked in filtered water just going to strain off that water I am.
Going to use a hand blender it’s called an immersion blender in the USA to blend them so you need a jug or a jar or something that that can fit in with a flat bottom so that you can blend them up pop in the cashews then we want something to sweeten it so you can use a little bit of coconut sugar or maple syrup or agave syrup anything like that.
I’ve put about a tablespoon of maple syrup and that’s vanilla extract about half a teaspoon I’m going to add in a couple of tablespoons of water just to make the blend a little easier blend just a quick reminder if you like this I’ve got two cookbooks Ang delicious and the kind Earth cookbook.
I’d love it if you buy a copy there we go nice and creamy smooth so just adjust if you want a little bit of extra sweetener in there just adjust it to your taste and then get your cake and ice it just spread it everywhere this have to be perfect and if you want to make it bit more Rus sticky just do.
That with your knife or you can smooth it off I’ve got some pumpkin seeds that I’m going to chop into little pieces blueberries flaked almonds desiccated coconut and I need something red H these are freeze dried raspberry sprinkles I think they’ll do quite nicely not quite red a bit more pink I think if I’ve got GOI berries I’d.
Use those to decorate but it looks like a run out of gojou berries I do hope that you enjoyed this video and that it was helpful please give me a thumbs up here subscribe to my channel if you want to see more go buy a copy of my cookbook and stay tuned because I’ll.
Be posting more soon okay bye for now
