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