Ekani Ella The Jamie Oliver Gluten Free Christmas Cake is a festive masterpiece that brings together the rich flavours of dried fruits, warm spices, and a hint of citrus — all without any gluten. Moist, dense, and beautifully spiced, this cake is perfect for the holidays.
It’s an indulgent treat that tastes just like the traditional version, making it ideal for anyone with gluten sensitivities who doesn’t want to miss out on the joy of Christmas baking.
What is Jamie Oliver’s Gluten Free Christmas Cake?
This gluten-free Christmas cake is a classic fruit cake made using gluten-free self-raising flour and ground almonds instead of regular wheat flour. The result is a moist, tender, and aromatic cake packed with fruits soaked in brandy or orange juice. It’s baked low and slow to perfection, then optionally “fed” with more brandy over time to enhance its flavour.
Other Popular Recipes
- Jamie Oliver Slow-Cooked Beef Stew
- Mary Berry Pumpkin Cake
- James Martin’s Pumpkin Pie
- Jamie Oliver Christmas Gravy
Why You Should Try This Recipe
- Gluten-free delight – Perfect for those avoiding gluten without losing the traditional taste.
- Rich and festive – Bursting with fruits, nuts, and warming spices.
- Make-ahead dessert – Improves in flavour as it matures.
- Moist and flavourful – Ground almonds keep it tender and rich.
- Customisable – Can be made alcohol-free or topped with marzipan and icing.
Ingredients Needed for Jamie Oliver’s Gluten Free Christmas Cake
- 250g gluten-free self-raising flour
- 100g ground almonds
- 250g unsalted butter (softened)
- 250g dark brown sugar
- 4 large eggs
- 2 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- Zest and juice of 1 orange
- 600g mixed dried fruit (raisins, currants, sultanas)
- 100g glacé cherries, halved
- 75g chopped nuts (walnuts or almonds)
- 100ml Orange juice
(Optional toppings)
- Marzipan
- Royal icing
- Chopped nuts or candied fruit
Kitchen Equipment Needed
- Large mixing bowl
- Electric mixer
- 20cm (8-inch) deep cake tin
- Baking paper
- Spatula
- Oven
Instructions to Make Jamie Oliver’s Gluten Free Christmas Cake
Step 1: Prepare the fruit mixture
In a large bowl, combine dried fruit, cherries, and nuts. Pour over the brandy or orange juice and stir. Cover and leave to soak overnight (or at least for 1 hour).
Step 2: Preheat and prepare the tin
Preheat your oven to 150°C (300°F). Line your cake tin with a double layer of baking paper, ensuring the sides are well covered.
Step 3: Cream the butter and sugar
In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and orange zest.
Step 4: Mix the dry ingredients
In a separate bowl, combine gluten-free flour, ground almonds, mixed spice, cinnamon, and nutmeg. Fold this gently into the butter mixture.
Step 5: Add the soaked fruits
Add the fruit mixture and orange juice to the batter. Mix well so all fruits are evenly distributed.
Step 6: Bake the cake
Spoon the mixture into the prepared tin, smooth the top, and bake for 2½ to 3 hours. Check after 2 hours — if the top is browning too quickly, cover it loosely with foil.
Step 7: Cool and store
Allow the cake to cool in the tin before removing. Wrap in parchment paper and foil once cooled, then store in an airtight container. You can “feed” it with a tablespoon of brandy weekly for a deeper flavour.
What to Serve With Jamie Oliver’s Gluten Free Christmas Cake
- A slice of cheddar cheese – A British classic pairing.
- Brandy butter or cream – Adds richness and warmth.
- Hot tea or mulled wine – Complements the spiced sweetness.
- Fresh berries – A refreshing touch for balance.
Pro Tips for Making the Best Jamie Oliver Gluten Free Christmas Cake
- Soak fruits overnight – Intensifies the flavour and prevents dryness.
- Use ground almonds – Keeps the cake soft and moist.
- Don’t rush baking – Low and slow cooking ensures even texture.
- Cool fully before wrapping – Prevents condensation and sogginess.
- Add marzipan and icing last – Decorate just before serving for the best look.
- Alcohol-free option – Use apple juice or tea instead of brandy.
What are the Variations of Jamie Oliver’s Gluten Free Christmas Cake
- Chocolate twist – Add cocoa powder for a richer version.
- Nut-free version – Omit nuts and increase dried fruits slightly.
- Vegan option – Replace eggs with flaxseed eggs and butter with vegan margarine.
- Mini cakes – Bake in muffin tins for individual servings.
How Do I Store Jamie Oliver’s Gluten Free Christmas Cake
- At room temperature – Keeps fresh for up to 3 weeks when wrapped tightly.
- In the fridge – Lasts for up to 1 month.
- In the freezer – Freeze for up to 3 months, un-iced, and thaw overnight before serving.
How Do I Reheat Jamie Oliver’s Gluten Free Christmas Cake
- In the oven – Warm at 150°C (300°F) for 10 minutes.
- In the microwave – Heat individual slices for 15–20 seconds.
- Avoid overheating – It can dry out the texture.
How Can I Make Jamie Oliver’s Gluten Free Christmas Cake Healthier?
Reduce the sugar slightly or use coconut sugar. Replace half the butter with Greek yoghurt or apple purée to lower fat. Skip icing and use a light glaze of honey for a naturally sweet finish.
Nutrition Value (per serving)
- Calories: ~410 kcal
- Protein: 6g
- Fat: 18g
- Carbohydrates: 54g
- Fibre: 4g
Jamie Oliver Gluten Free Christmas Cake
This gluten-free Christmas cake is a classic fruit cake made using gluten-free self-raising flour and ground almonds instead of regular wheat flour. The result is a moist, tender, and aromatic cake packed with fruits soaked in brandy or orange juice. It’s baked low and slow to perfection, then optionally “fed” with more brandy over time to enhance its flavour.
- Prep Time: 30
- Cook Time: 180
- Total Time: 3 hours 30 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
-
250g gluten-free self-raising flour
-
100g ground almonds
-
250g unsalted butter (softened)
-
250g dark brown sugar
-
4 large eggs
-
2 tsp mixed spice
-
1 tsp cinnamon
-
1 tsp nutmeg
-
1 tsp vanilla extract
-
Zest and juice of 1 orange
-
600g mixed dried fruit (raisins, currants, sultanas)
-
100g glacé cherries, halved
-
75g chopped nuts (walnuts or almonds)
-
100ml brandy, rum, or orange juice
Instructions
In a large bowl, combine dried fruit, cherries, and nuts. Pour over the brandy or orange juice and stir. Cover and leave to soak overnight (or at least for 1 hour).
Preheat your oven to 150°C (300°F). Line your cake tin with a double layer of baking paper, ensuring the sides are well covered.
In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and orange zest.
In a separate bowl, combine gluten-free flour, ground almonds, mixed spice, cinnamon, and nutmeg. Fold this gently into the butter mixture.
Add the fruit mixture and orange juice to the batter. Mix well so all fruits are evenly distributed.
Spoon the mixture into the prepared tin, smooth the top, and bake for 2½ to 3 hours. Check after 2 hours — if the top is browning too quickly, cover it loosely with foil.
Allow the cake to cool in the tin before removing. Wrap in parchment paper and foil once cooled, then store in an airtight container. You can “feed” it with a tablespoon of orange juice weekly for a deeper flavour.
FAQs
How do you keep a gluten-free Christmas cake moist?
To keep a gluten-free Christmas cake moist, soak the dried fruits overnight before baking and wrap the cooled cake tightly in parchment and foil. You can also “feed” it weekly with a tablespoon of brandy or orange juice to lock in moisture and enhance flavour.
Why does my gluten-free Christmas cake crumble?
Gluten-free cakes can crumble if there isn’t enough binding. Adding ground almonds and using the correct amount of eggs helps hold the structure. Avoid overbaking, as gluten-free flours dry out faster than regular ones.
Can I make a gluten-free Christmas cake without alcohol?
Yes, you can make this cake alcohol-free by replacing brandy with orange juice, apple juice, or brewed tea. The result is still rich, flavourful, and suitable for all ages.
How long before Christmas should I make a gluten-free Christmas cake?
It’s best to bake it at least 2–3 weeks before Christmas. This gives the flavours time to mature. Store it in a cool, dry place and “feed” it weekly with a small amount of brandy or fruit juice.
Final Words
The Jamie Oliver Gluten Free Christmas Cake is a beautiful blend of traditional festive flavours made accessible to everyone. Moist, rich, and bursting with fruit and spice, it’s proof that gluten-free baking can be just as indulgent and satisfying. Perfect for gifting, entertaining, or your holiday table — this cake is a true Christmas classic with a modern twist.
