Sugar-Free Christmas Cake

by Sam Wood


  • 2 cups gluten-free self-raising flour
  • 1 cup shredded coconut
  • 1 cup almond meal
  • 1/4 cup raw cacao powder
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamom
  • 1/2 teaspoon ground cloves
  • 1 medium orange zested
  • 1 cup walnuts chopped
  • 100 g 85–90% dark chocolate coarsely chopped
  • 200 g unsalted butter cubed
  • 1/2 cup rice malt syrup
  • 4 eggs
  • 2 tablespoons brandy
  • 2 cups beetroot grated
  • 1/2 cup blanched almonds optional


  • Preheat the oven to 160°C 3 and grease a 20cm spring-form cake tin.
  • In a large bowl combine the flour, coconut, almond meal, cacao powder, baking powder, spices and zest. Stir in the walnuts and chocolate.
  • Melt the butter and rice malt syrup in a small saucepan over a medium heat (or in the microwave). Cool slightly.
  • Break the eggs into a separate bowl and whisk. Stir in the brandy, then whisk in the melted butter and rice malt syrup.
  • Pour the wet ingredients into the dry ingredients. Add the beetroot and stir well. Transfer the mixture to the prepared tin and smooth the top. Decorate with blanched almonds (if using). Cover the tin with foil and bake for 1 hour and 15 minutes.
  • Remove the foil and cook for a further 15–25 minutes until a skewer inserted in the centre comes out clean. Allow the cake to cool for 20 minutes before removing it from a tin. This cake can be served warm or cool.