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Gluten Free Chai Spiced Christmas Cake
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GF Chai Spiced Christmas Cake with DF White Chocolate Frosting

The recipe is gluten free and dairy free friendly. To make this Christmas cake recipe gluten free and paleo friendly I used a combination of almond meal and tapioca flours. To make the dairy free white chocolate cream frosting I used a combination of cacao butter, coconut milk and vegan coconut milk powder.
Course Dessert
Keyword Dairy Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free

Ingredients

Cake

  • 4 large free range eggs
  • 1 orange zest of
  • 1 orange juice of
  • 1 cup premium coconut milk
  • 2 tsp vanilla extract
  • 3 cups almond meal
  • 1/2 cup tapioca flour
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 cup medjool dates pitted & chopped
  • 1/2 cup dried pineapple
  • 1/3 cup currants
  • 1/3 cup raisins
  • 1/3 cup dried incaberries
  • 1/2 cup slivered almonds
  • 3 tbsp chai tea spice mix

Dairy Free White Chocolate Frosting

  • 1/2 cup raw cashews soaked 3 hours or overnight
  • 1/2 cup cacao butter melted
  • 1/2 cup coconut milk powder (dairy free)
  • 3 tbsp full fat coconut milk canned
  • 3 tbsp rice malt syrup or honey
  • 1 tbsp coconut oil melted
  • 1 tsp vanilla extract

Instructions

  • On a stove top, bring 1 cup coconut milk to a boil. Add chai tea spice to coconut milk and turn off heat to allow spices to steep for 20 minutes. Strain coconut milk into a bowl, discard spices. Measure out 3/4 cup coconut milk. 
  • Pre-heat oven to 180°C.
  • In a large mixing bowl whisk eggs with orange juice, zest, chai spiced oconut milk and vanilla. 
  • Add almond meal, tapioca flour, coconut sugar and baking powder and mix well. 
  • Add chopped medjool dates, pineapple, currants, raisins, incaberres and almonds. 
  • Pour into a round, lined cake tin. Bake in oven for 40 minutes or until cooked through. Allow to cool.
  • Meanwhile, prepare icing. 
  • Strain soaked cashews and rinse well. 
  • Add soaked cashews, melted cacao butter, coconut milk powder, coconut milk, rice malt syrup, coconut oil and vanilla to a high speed blender or blitz until smooth. Scrape down sides regularly if needed.  Depending on the temperature and humidity of your kitchen, if the frosting is very liquid, place in fridge to firm up for easy spreading. It will firm quickly in the fridge so keep an eye on it. 
  • Once cake is cool, ice generously and place in fridge to set.
  • Keep refrigerated until ready to serve. 

Notes

When straining chai spiced coconut milk, top up with extra milk if it doesn’t reach 3/4 cup.
You can replace any of the dried fruit with dried fruit of your choice.