Non-Alcoholic Paleo Christmas Cake

I’ve once again teamed up with a fabulous bunch of free from bloggers, to bring you a wonderful selection of free from Christmas food this year. Please check out the links at the bottom of this post for more details. 

My family has been eating the paleo way for almost six years now. We aren’t perfect eaters, and subscribe to the 80/20 principle, which gives our life a healthy balance. By and large however, this means that we do not eat any grains (of which gluten is just one, but the most publicised one), or refined sugar. We do eat a little dairy in the way of raw milk, cheese, and home fermented goat milk yoghurt and sour cream, but steer clear as best we can of commercial dairy.

Between eating like this, and my recent leap into teetotalism, I wanted to create a non-alcoholic paleo Christmas cake. One that we could all enjoy and doesn’t have the excess sugar, unnecessary ingredients and alcohol you would usually find in a traditional version.

Sugar is sugar people!

Unrefined or not, dried fruit is exceptionally sweet, and the icing alone on most Christmas cakes (especially shop bought) amounts to diabetes on a plate. Apart from anything else, my Hubby is not a fan at all, so I had to put my thinking cap on, and get creative. 

non-alcoholic paleo christmas cakeDid you know that the purpose of soaking the dried fruit (and nuts if you’re using them like I am) in alcohol is to make them super moist? Feeding the cake with booze is partly for preservation purposes, but also for flavour. Nothing more, nothing less.

Tea which has been brewed and cooled down works just as well to soak the fruit and nuts overnight. Not using booze also means that you don’t have to make the cake too far in advance, and can leave it until the week of Christmas. Also it’s best to use organic dried fruit, because it will be sulphite free which is always a good thing! 

I have used Earl Grey tea, because it gives the cake and wonderful smell and flavour. For some reason, bergamot reminds of the beach, and elicits happy memories of far flung holidays and adventures. Not exactly Christmassy, but it makes me smile so I’ll call that a win.   

If you really want a boozey cake, then you can substitute the tea for alcohol of your choice, make it a month in advance and feed with 1-2 tablespoons each week. 

Non-Alcoholic Paleo Christmas Cake that is free from all Grains (including Gluten), Dairy and Refined Sugar

Ingredients for a very large cake, approx 20 servings  
250g grated carrot
200g chopped dried dates
200g sultanas 
200g cashew nuts
100g chopped dried apricots
100g ground nuts (almonds or pecans work great)
non-alcoholic paleo christmas cake100g coconut flour
120ml coconut oil
250ml cool brewed Earl Grey tea
4 large free range eggs
tbsp vanilla

Method
– Get a large bowl and add the dried fruit, cashews and carrot
– Give it a good mix, then pour over the cold tea 
– Cover the bowl and leave the mixture to soak overnight
– In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper
– When you’re ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness  
– Give it a big mix
– In a separate bowl, mix the eggs, vanilla and coconut oil together
– Pour the wet mixture all over the bowl of other ingredients and give it a good stir
– Pour the batter into your tin and brush with a tbsp of coconut oil 
– Bake for an hour, ensuring that the cake is completely covered in baking paper
– Take out of the oven and allow to cool completely
– Store in an airtight cake tin and decorate as you please on the big day 

non-alcoholic paleo christmas cakeCheck out the other #FreeFromChristmas posts from these fabulous bloggers

Dairy Free Kids

Easy Peasy Foodie

Free From Fairy

Free From Farmhouse

Glutarama

Gluten Free Alchemist

Intolerant Gourmand

Julie’s Family Kitchen

Le Coin de Mel

Paleo Crust (aka Modern Food Stories)

The Adventures of an Allergy Mummy

The Peachick’s Bakery

**I created this recipe for non-alcoholic paleo Christmas cake myself, but would like to say a huge thanks to the wonderful people at Unsplash for the gorgeous photos**  

nut-roastI’ve been making this super easy, super tasty, nut roast for years now and always get asked for the recipe around Christmas time. Yes my friends, we can no longer bury our heads in the sand, it’s happening next month!

This is the type of dish that sounds much more complicated than it actually is, which means brownie points for the cook and happy guests all round. It lends itself well as a side dish or as the main attraction if you’re catering for vegetarians. It’s versitle too, if you don’t have the nuts listed below you can substitute them for any others you do have (except peanuts). This is a fab dish for having up your sleeve when your non-meat eating friends and family come over.

Ingredients (for 4-6 portions):
150g cooked rice or quinoa
100g brazil nuts
100g pecan nuts
100g walnuts
100g grated mature cheddar (optional)
100ml vegetable stock
50g finely chopped shallots
50g chopped sundried tomatoes
tbsp dried mixed herbs
tbsp dried sage
3 tbsp melted butter or oil

Method:
– preheat your oven to 180C/350F/Gas Mark 4, and prepare a 20cm cake tin by greasing it thoroughly with butter or oil

– either grind your nuts in a food processor or chop them finely by hand and combine in a large bowl

– add all the other ingredients except the stock and the rest of the butter/oil, mix well 

– pour the stock over and mix again 

– press the mixture into your tin, ensuring it is nice and compact. Brush the top with the rest of the melted butter or oil, and bake for 40 mins

– allow to cool a little before serving 

Tip: if you are catering for lots of people, double up the recipe and bake for an hour