Gluten free fruit cake with walnuts and Skyr
Enjoy a slice of sweet nostalgia with our gluten free fruit cake. This delightful treat combines crunchy walnuts with the sweet chewiness of raisins and cranberries, all mixed into a light, fluffy batter featuring almond and gluten-free flour. It's perfect for any occasion, offering a symphony of textures and flavours, topped with a tangy dollop of skyr. Whether it's a special celebration or a treat for yourself, this cake brings warmth and joy with every bite.
Ingredients
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3
Eggs
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100 g
Sugar
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60 g
Almond flour
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40 g
Gluten free flour
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2 tbsp
Potato flour
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1½ tsp
Baking powder
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1 tsp
Vanilla extract
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1 pinch
Salt
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100 g
Walnuts, coarsely chopped
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200 g
Raisins and/or dried cranberries
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100 g
Cocktail berries or candied cherries - coarsely chopped
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To serve
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Walnuts, coarsely chopped
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Instructions
Want evenly distributed fruit and nuts in every slice of your gluten free fruit cake? Here's a simple trick: toss them in a bit of flour before mixing them into the batter. This light coating helps suspend the mix-ins throughout the cake, preventing them from sinking to the bottom as the cake bakes. It’s a small step that makes a big difference!
A light, tender texture is key to this recipe, and it’s easier to achieve than you think. Here are three simple tips to keep your dessert from turning dense: Whip your eggs and sugar well. Beat them until the mixture is pale, fluffy, and full of air. This creates volume and helps lift the batter without gluten. Fold gently. When combining wet and dry ingredients, fold carefully to preserve the air in the batter. Overmixing can deflate it and lead to a heavy texture. Use a balanced flour blend. Almond flour adds moisture and softness, while potato flour and gluten-free flour provide structure. This combination helps mimic the tenderness of traditional cakes without becoming dry or dense. With these quick tips, you’ll get a beautifully light dessert every time.
One of the easiest ways to improve the texture of your gluten free fruit cake is to start with all your ingredients at room temperature. When eggs, flours, and butter-like ingredients (if used) are at the same temperature, they blend more smoothly and evenly, creating a consistent batter. This helps trap air during mixing, leading to a lighter, fluffier cake. Cold ingredients can cause the batter to curdle or mix unevenly, which often results in a dense or uneven crumb. A little patience before baking goes a long way toward a perfectly textured cake!
Questions about this gluten free fruit cake
Do you have questions about baking or customising your gluten free fruit cake? Whether you're checking for doneness, swapping ingredients, or saving leftovers, these quick tips will help you get it just right.
How can I tell when my gluten free fruit cake is done baking?
To check if your dessert is fully baked, insert a toothpick or thin skewer into the centre. If it comes out clean or with just a few moist crumbs, your cake is ready. Make sure not to pierce a piece of fruit or nut as it might skew the results. You can also press the centre of the cake lightly with your fingertip; it should feel firm and bounce back. The surface should be dry and might be golden-brown at the edges. If the surface looks glossy or wet, it needs more baking. You should also notice a rich aroma indicating the cake is nearly ready. If it's not done, bake for additional five-minute intervals and check again.
Can I substitute the dried fruits or nuts in this recipe?
Absolutely! This recipe is easy to adapt to your taste or pantry. Swap out raisins, cranberries, or cocktail cherries with chopped dried apricots, pears, or figs, just be sure to cut larger fruits into small pieces for even distribution. If you’d like to replace the walnuts, try almonds, pecans, or pistachios for a different flavour and crunch. For a nut-free version, simply use more dried fruit or seeds like pumpkin or sunflower seeds. To maintain the right texture and moisture, substitute by weight, and consider soaking any particularly dry fruits beforehand. These swaps let you make this gluten free fruit cake your own while keeping it delicious.
What is the best way to store leftover gluten free fruit cake?
To store leftovers, let it cool completely in the pan to avoid sogginess. Once cooled, wrap it tightly in plastic wrap to keep it moist, as gluten-free cakes tend to dry out quickly. Then, place the wrapped cake in an airtight container or resealable bag to maintain its flavour and texture. If you plan to eat the cake within a month, keep it in the fridge. For longer storage, freeze the cake by double-wrapping it in plastic and aluminium foil, and then put it in a freezer-safe container. Always thaw it in the fridge before serving.
Nutritional values
Nutritional value, per
2431 Kcal
| Fibre | 32.5 gram fibers |
| Protein | 55.9 gram |
| Fat | 114.7 gram |
| Carbohydrates | 292.8 gram |
Recommended information
Serving suggestion
Other recipes
Master the skyr and walnut topping for a creamy, crunchy finish
Take your gluten free fruit cake to the next level with a simple yet irresistible topping. A generous dollop of natural or vanilla skyr adds a cool, creamy contrast to the sweet, chewy cake, balancing the richness with a refreshing tang.
For texture and flavour, sprinkle with coarsely chopped walnuts, their crunch and nutty depth pair perfectly with the soft crumb and fruity bites.
Want to elevate it further? Lightly toast the walnuts or drizzle with a touch of honey for an extra layer of indulgence. It's the perfect finish for every slice.
What’s the best way to remove my gluten free fruit cake from the tin?
To remove your dessert from the tin without breaking or crumbling, let it cool completely in the pan first, this helps the structure set firmly. Using a springform pan lined with baking paper makes the process much easier. Once cooled, gently run a thin knife around the edge to loosen any sticking points, then unclasp the ring and lift it off slowly.
If needed, slide a spatula under the base to carefully lift the cake off the baking paper. Taking your time ensures clean edges and a beautifully intact cake ready for serving or decorating.
Should I soak the dried fruits before adding them to the batter?
Yes, it's a good idea to soak the dried fruits before mixing them into the batter for this gluten free fruit cake. Soaking raisins, cranberries, and cocktail berries prevents them from absorbing moisture from the batter during baking, which could make the cake dry. When you rehydrate the fruits, they become plumper, improving their texture and making the cake more tender and tastier.
You can soak them in water or orange juice, depending on your taste. Even a short soak of 30 minutes is beneficial, but for the best results, let them soak overnight to fully plump up and enhance their flavour.
Perfect pairings to try with your gluten free fruit cake
For something comforting and naturally sweet, serve your fruit cake alongside a moist gluten free banana bread. Rich with ripe bananas, dark chocolate, and a tender crumb, it brings a soft and satisfying contrast to the chewy fruit and nut-filled cake.
Craving something more indulgent? A gluten free chocolate cake delivers deep cocoa flavour and a nutty richness that complements the spiced sweetness of the fruit cake, perfect for celebrations or treat-yourself moments.
If you're after a brighter finish, a zesty gluten free lemon drizzle cake is the ideal choice. Its bright citrus flavour and soft texture offer a refreshing counterpoint to the dense, flavourful fruit cake.
