Written by Gitam Garden

Christmas is coming, the Poinciana tree is flowering… Enjoy the indulgence of a a lovely rich and moist Christmas cake that is egg and wheat free!  

Soaking time: overnight at least 

Assembly time: 20 minutes

Baking time: 2 hours  

Makes: 1 x 20cm round cake


  • 2 cups mixed dried fruits: prunes, figs, apricots, raisins etc.
  • 3 cups water
  • 1 cup ice-cold water
  • 1 cup oil
  • ¾ cup soft brown sugar
  • 2 cups kamut flour
  • 1 cup brown rice flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ cup cocoa powder
  • ¾ cup dark chocolate, chopped


  • Chop the dried fruit into small pieces, add the water and leave to soak overnight in the refrigerator
  • Grease a 20cm springform cake pan
  • Preheat the oven to 160◦C
  • Place the oil and sugar in a food processor and process for two minutes
  • Add the flours, cocoa, baking powder and baking soda to the oil and sugar and process, adding the water from the soaked fruit
  • Add more cold water if required to make a batter
  • Add the soaked fruit and chopped chocolate to the mix and stir in
  • Pour the batter into the cake pan, place in the bottom third of the oven and cook for about two hours
  • Test for readiness by inserting a skewer into the middle of the cake, when it is cooked the skewer will come out clean
  • Cool in the pan for ten minutes and then remove from pan and cool on a wire cooling rack.
  • Store wrapped in greaseproof paper in a tin, and keep in a cool place

    I cannot say how long this cake will keep. I haven’t been able to keep one more than a couple of days, its too yummy and delicious!