This low carb recipe for a festive Gluten Free Christmas Cake is the highlight of the holidays. This cake presents itself with strong and warm flavours and literally melts in your mouth.
Ingredients for Gluten Free Christmas Cake:
For the cake:
60 gram xylitol
120 grams almond flour, not de-oiled
1 tsp tartar baking powder
50 ml almond milk
a pinch of ground cinnamon
200 ml cold coffee for soaking
For the cream:
400 grams cream cheese
400 grams mascarpone
juice of an organic orange
100 grams powdered xylitol
4 drops rum flavouring
3 drops bitter almond flavouring
400 ml cream
1 sachet cream stiffener
4 tablespoons double de-oiled cocoa for dusting
For the cake, separate the eggs and beat the whites until stiff. Beat the yolks with xylitol until fluffy and add the almond flour and baking powder. Work in the almond milk and cinnamon, and finally, carefully fold in the beaten egg whites.
Pour the mixture into a 24 cm diameter round springform mold lined with greaseproof paper and preheat the oven to 340°F. Bake the cake for 30 minutes at lower and upper temperatures.
Remove from oven, let cool and cut in half. Soak both soles with cold coffee.
Meanwhile, for the cream, mix the cream cheese with mascarpone, orange juice, powdered xylitol, rum flavoring and bitter almond flavoring. Beat the cream with the whipped cream hardener and fold it carefully.
Spread some of the cream on the cake base and place the second on top. Then do one more layer. Cover with cream in 3 layers in total and brush the edges with cream. Sprinkle the cake with cocoa.
Leave in the refrigerator for two hours. Take out, cut, serve and enjoy.
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