I am allergic to fruit cakes.

Thankfully it is only the human variety that I find a bit hard to digest. But in the kitchen, mixing up a fruit cake always seems to bring out the romantic, old-fashioned side of me. As I am blending up my batter I find myself grabbing for my finest china in anticipation of a glorious English tea party with friends.

It has always puzzled me why nuts and fruit cake are used so widely as pejoratives. I suppose the phrase “as nutty as a fruit cake” used as far back as the 30’s to describe anyone crazy, eccentric or different is hard to shake. My friends and I only ever use these terms in jest.

But I still think maligning my beloved fruit and nuts in such a way does them a bit of a disservice. Afterall, fruit cakes are nothing short of fabulous! Why don’t we say “He/she is a total brussel sprout”? Yeah…doesn’t quite have the same comedic ring to it does it? Mmmm…let me work on that. But until I come up with an equally satisfying way to disparage with humour anyone who is a bit “left of centre” I will have to keep my tongue firmly in my cheek and keep using “fruit cake” and “nuts”. Or better still, confine my experience with fruit cakes to the kitchen and stop being judgemental.

So, in the spirit of celebrating fruit cake, here is another fabulous super easy sugar free fruit cake to blend up. My mum has been making this delicious healthy fruit cake for years. She snagged this fruit cake recipe from a friend and it has since been affectionately referred to as “Di’s Healthy Sugar Free Fruit Cake” ever since, as we have happily photocopied this healthy fruit cake recipe and lovingly passed it onto friends far and wide for the last decade.

There is an endless variety of fruit cake recipes out there. Fruit cake has been made since the Middle Ages. Every self respecting English and Australian woman has her favourite fruit cake blend, and a trusty family recipe that has been handed down by the women in her family from wooden spoon to wooden spoon. Fruit cake aficionados will champion the extremely rich, dense cakes that require a lot of soaking and time. There is no doubt that these labour-intensive cakes are superior -- offering a depth of flavour that is hard to achieve without putting in the love and time. My friend Gwen makes this exquisite gluten free fruit cake every Christmas that is just to die for; but it takes over a week to make!

In the interests of remaining faithful to our mantra, “simple, fun, healthy and happy”, I have decided to post this “throw together” healthy fruit cake that might not cut the mustard against some of the more decadent cakes, but is scrumptious nonetheless. I offer it to you as a perfect natural rescue remedy for any sugar cravings, or as a quick and easy cake for those surprise guests who pop over for a cup of tea on a lazy Sunday afternoon. You could literally throw this together and be chowing down in under an hour. 

Most fruit cakes contain nuts, sugar and alcohol. This fruit-sweetened cake is nut free and dairy free -- good news for those of you with food allergies; and perfect for anyone wanting a sugar free cake. Fruit is sweet enough. You really don’t need any additional sweetener. The best thing about this cake? It is unbelievably moist. I have used rice flour and potato flour to make this recipe affordable. But this cake works really well with other gluten free flour mixes as well.

The magic ingredient in this easy healthy recipe is the mango. Try to purchase mango tinned in natural fruit juice instead of sugar syrup. If you can’t find this tinned mango, you could always use fresh or frozen mango with a 1/4 cup of organic apple juice.

Either way, this cake hits a sweet spot without making you sick. 

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Healthy Gluten Free Fruit Cake

The Easiest Fruit Cake On The Planet!

  • 500gms or 17.65 ounces mixed dried fruit
  • 1 425 gm / 15 ounce tin sliced mango in natural juice (not sugared syrup)
  • 2 organic eggs
  • 1/2 cup filtered water
  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup potato flour
  • 1 tsp xanthan
  • 1 tsp gluten free baking powder
  • 1 1/2 tsp baking soda
  • pinch of Celtic sea salt
  1. Preheat an oven to 160 C / 320 F
  2. Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
  3. Bring to the boil and simmer just for a minute.
  4. Sieve the flours, baking powder, baking soda, xanthan and salt together.
  5. Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
  6. Place in a greased round tin lined with baking paper.
  7. Bake for about 45 minutes to an hour until a skewer comes out clean.

This cake is extremely moist.

This cake is delicious served on its own or slathered with some butter or vegan spread.

Try coating it with some raw nut or seed butter – scrumptious!

Tips!

How to prevent sticking when chopping dried fruits

Chopping dried fruits such as dates, apricots and raisins can be a sticky mess. The fruit sticks to the knife, the board and your fingers. To get yourself out of a sticky situation just rub a tiny drop of cold pressed oil onto the blade of your knife. The fruit will slide right off after cutting.

Thanks for this recipe. My Mum is GF and she loved this cake. So so scrumptious. I think its going to have to replace my old fruit cake recipe! Thanks again!

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Thanks Donna.
I think this cake is a winner too :)

Can’t go past the good ole faithful Fruit Cake! This looks easy and the picture sells it! I will have to grab the ingredients tomorrow! Thanks for posting Tess. love yours site

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Thanks Hannah!
I really appreciate your kinds words :)
It is lovely to have you here!

I made this delicious fruit cake the other day, went down a real treat at the footy!  A thermos…....Di’s fruit cake…...and the footy…...just bliss.  Oh, did I not mention the ‘eagles’ win, now that’s bliss!!!!! ;)

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Oh Helen! You just make me laugh! I love it =)

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Love Di. Love this cake. Love the Blender Girl. This site is just so good. Thank you.

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LOVE Di!
Thanks for the lovely words Ingrid.
It means the world to me :)

I followed the recipe but used 350g fruit cake mix and 150g glazed cherries and tin of crushed pineapple instead, to make a Gluten free Christmas cake!!

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Samantha!
That is a fantastic idea.
Thankyou so much for sharing this so that we can all benefit from your special blend.
Merry Christmas :)

How long will it last for? I want to make one for a wedding and trying to avoid as much last minute preparations as possible

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Hey Nicola!
This cake is gluten free so won’t last as long as wheat-inspired cakes.
I would try and make it the day of OR the night before.

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