Free From Fruit Loaf is free from many allergens but definitely is not free from flavour!
This recipe is free from added Fat, Sugar, Dairy, Egg, Nuts, Soy and Gluten.
But it is an amazing bake that is surprisingly sweet, and tasty despite all that is missing!
This recipe is super simple to prepare, and packed full of everyday ingredients.
The Fruit Loaf weighs just over 1 kg/2Ibs and will easily provide 13 servings!
I love a slice with my 3 pm afternoon coffee and I don’t feel so bad having a bigger slice seeing as its added fat and sugar free!
Free From Fruit Loaf Recipe:
For allergies ensure the ingredient list on your packaging is triple checked, and the allergy information carefully considered.
Fat, Sugar, Dairy, Egg, Nut, Gluten-Free Fruit Loaf Cake
- 1 kg or 2 pound loaf pan
- grater/fruit rind zester
- 170 grams gluten free plain flour I use the Doves Farm brand
- 1/4 teaspoon xanthan gum Find this on Amazon or in your local health shop, it helps to prevent the cake from being too crumbly when its sliced.
- 3 teaspoons gluten-free baking powder, sieved if lumpy
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 200 grams dates, chopped and stones removed if any I just use the regular dried dates that you can find on the baking/dried fruit aisle in the supermarket. (If your in the UK Home Bargains has inexpensive dried dates)
- 300 millilitre (ml) water, or 20 and a 1/4 tablespoons!
- 4 tablespoons orange juice
- 50 grams ground sunflower or pumpkin seeds Or any other seed. If you can't have seeds you could try some gluten-free coconut or oat flour. I grind my seeds with my little coffee/nut grinder attachment that I have for my blender. Although you may be able to purchase already ground seeds.
- 500 grams dried mixed fruit use a dried fruit mix, or a combination of any you happen to have. Dried cranberries would be ideal for the festive season.
- 1 whole orange or lemon rind, grated alternatively use 2 tsp of mixed fruit peel
- 2 tablespoons water
- Preheat your oven to 140 Fan/160 Celsius/325 Fahrenheit/Gas 3.
- Prepare your loaf pan by greasing with either oil or margarine, and lining the greased pan with baking parchment.
- Place the dates with the 300mls of water into a saucepan. Bring to the boil. Lower the heat and simmer for about 10 minutes until the dates are soft.Take the dates off the heat and using a potato masher or fork mush up the dates. Add the orange juice and mix.
- To a mixing bowl add the flour, xanthan gum, baking powder, ground sunflower seeds, mixed spice, and cinnamon.Mix well.
- Scrape the date mush into the mixing bowl with the flour mix. Add the dried fruit, ground almonds and grated rind.Add 2 tablespoons of water.
- Mix well.Spoon into the loaf pan.Using a spoon level the loaf surface.
- Optional: Sprinkle over some whole sunflower, pumpkin or mixed seeds.
- Place onto the middle rack of the oven.
- This loaf cake can take anywhere between 55-90 minutes to bake depending on your oven. It takes about 55-60 minutes to bake in my fan oven.Check after 50 minutes and see if your cake looks golden, and a skewer/knife/fork inserted comes out clean. If not bake for a further 5-10 minutes, and then check again.
- Once baked, leave the loaf in the tin for about 20 minutes before carefully tipping out and placing on a wire rack to cool. If you don't have a wire rack then just leave the loaf on a chopping board sitting in the baking parchment until cool.
- Store your fruit loaf wrapped in clean baking parchment and kitchen foil in a covered container. It should be fine for up to a week, and will taste better each day!If your family can't eat the entire loaf in a week, the leftovers can be wrapped up well and frozen for up to 3 months. Just defrost at room temperature. You could always heat the loaf cake up in the oven after it has defrosted, and serve with some custard for a yummy dessert.
Recipe notes for Fat, Sugar, Dairy, Egg, Nut, and Gluten Free From Fruit Loaf:
- Try replacing the orange juice with apple or even pineapple juice. I freshly squeezed my orange after I grated the rind for the loaf. I managed to get all 4 tablespoons needed for the recipe from the one orange. If you use apple juice then you could always replace the orange rind with lemon, lime or grapefruit rind if you prefer.
- For my fruit loaf, I used a mixture of dried pineapple, papaya, apricots and raisins.
- Try a slice spread with some sugar-free jam/preserve. Check out my sugar-free jam recipe that uses Chia seeds. Yum!
- If your fruit cake does not have to be nut-free then the ground sunflower seeds can be replaced with ground almonds.
- In place of the ground sunflower seeds, you could try oat or coconut flour, or a different ground seed. If your loaf needs to be gluten-free and oat flour is to be used, then ensure the oat flour is gluten-free.
- The BBC Good Food website have some useful advice and tips for gluten-free baking that I have found helpful. Maybe you will to.
- To grind up the sunflower seeds, I use my coffee/nut grinder attachment that came with my cheap blender from Aldi. It whizzes the seeds in seconds. Here is a photo of it!
Looking for more Gluten-free cake recipes?
Check out my divine GF Vegan Celebration Chocolate Cake: