Oh my goodness it was so much fun to make these Mini Christmas Cakes as part of our free from gangs #FreeFromChristmas collaboration. There’s two amazing stories linked to this bake…if you can bear to wait read on to find out more if not click here to go straight to the recipe. Jump to Recipe
Right! First story, my sister is a TA in a local primary school and she’s been pestering, sorry, asking the family to save up mini baked beans tins for ages now. She had the idea she was going to make Mini Christmas Cakes with her Reception Class children. The only problem was to ensure that the cake mix was safe for all her children to bake with. That’s where I came in. I gave Nicola advice on how to make a vegan cake, she had no issue with the gluten free bit due to catering for Bethany for 8 years now.
When Nicola actually showed me the recipe we were adapting she said ‘not sure if you’ve come across this blogger’…it was only Grace from Eats Amazing who’s a honorary member of our free from gang! I had to giggle and when Nicola baked the cakes successfully I contacted Grace that same day and asked for permission to use her recipe and blog about the adapted version. Grace was pleased as punch and said yes! Here’s the link to the original recipe created by Grace here;
Now! I do like to make life a wee bit more difficult for myself and it would seem that I needed to take this challenge one step further, so naturally I decided to make a nut free marzipan to decorate each Mini Christmas Cake. Not wishing to blow my own trumpet but by-jingo I cracked it!
You ready for the second story? This one is totally random, but I heard Chris Moyles mentioning on his Breakfast Show on Radio X that he was considering going gluten free due to digestion issues. I’d literally made the final perfect batch of cakes the morning before! So I thought to myself; ‘wonder if Chris would like one of my cakes’…so I sent him one. I added a letter in the parcel explaining who I am, why I bake free from and that I have a blog. I wasn’t sure if I’d get a mention but it seemed the nice thing to do!
Monday morning imagine my surprise when I came downstairs, after trying to crowbar Lewis out of bed (unsuccessfully), feeling the weight of the world on my shoulders, to then hear Dominique Burns reading my letter out on live radio and describing my Mini Christmas Cakes cute face to the listeners. Chris was a tad weary of eating it after Dom had placed his grubby mits all over it but they all seemed genuinely grateful at my gesture – thank you Breakfast Team, you’ll never understand how much you gave me strength to deal with the day I was going to have ahead of me (that’s another story for another time!)
Anyway, if you humoured me and read this far rather than pressing the skip button, finally here’s the recipe for my Mini Christmas Cakes. I hope you enjoy making these and please do let me know how you got on either in the comments below or via Twitter or Facebook
Free from gluten, dairy, eggs and decorated with a nut free marzipan, these Mini Christmas Cakes cane be enjoyed by everyone this Christmas
- 175 g gluten free plain flour
- ½ tsp ground mix spice
- ½ tsp ground nutmeg
- 1 tsp psyllium husk powder this helps to bind and prevents the cake from crumbling
- 125 g dairy free spread
- 150 g soft dark brown sugar
- 1 tbsp black treacle
- 2 tbsp ground chia seeds
- 100 ml water
- 500 g raisins
- 75 g glace cherries
- 75 g candied peel
- 2 tbsp brandy
- 100 g marshmallows
- 150 g icing sugar
- 20 g dried banana chips
- 10 whole dried apricots
- 2 tbsp water
- 100 ml sunflower oil
- few drops yellow food colouring optional
- 500 g block of fondant icing use white and you can colour what you don't use for hats and scarves etc
- 4 tbsp apricot jam
- Preheat the oven to 180˚C/350˚F/ gas mark 4.
Grease and double line 6 mini baked bean tins with grease proof paper.
Sift the flour, psyllium and spices into a bowl and stir to combine.
In a separate bowl whisk the butter and sugar until light in colour.
- Add the treacle and whisk again.
Whisk in the chia seeds
Fold in the sifted dried ingredients, dried fruit and cherries.
Stir to completely combine then spoon into the prepared tins. Smooth the tops down on each cake with the back of a wet spoon.
- Place in oven and bake for 15 minutes.
After 15 minutes turn down the oven to 140˚C/275˚F/gas mark 1 and bake for 1 hour.
Check with a skewer to see if they are ready. The skewer should come out clean.
Once cool remove the grease proof paper and turn out to cook on a rack.
To decorate level off the tops of the cakes and cover with marzipan and icing.
In a blender (I actually used my smoothie maker) blitz the apricots and banana chips together until you have fine crumbs, set aside.
Add the marshmallows, water and 1 tsp of the oil to a bowl and heat in the microwave. Times vary so keep an eye on your marshmallows they'll start to expand to twice the size when they're ready.
Remove bowl and add the icing sugar and crumbed apricots and banana and beat together quickly. Add the oil a teaspoon at a time to keep the mixture pliable.
Once the mixture is cool enough to touch tip out onto the kitchen surface DO NOT FLOUR THE SURFACE.
Working quickly, begin to knead the marshmallow fondant. I use the remaining oil to coat my hands and the worktop to aid the kneading process, if you like you can add a little yellow food colouring if you wish.
Your nut free marzipan will be ready once you have a supple dough, it will appear a little greasy once rolled into a ball, don't worry about this.
Pop into the fridge and keep chilled until you're ready to decorate
Be imaginative, you don;t have to attempt my design, a simple marzipan layer followed by fondant and topped with a pre-made sugar craft decoration will look just as beautiful. Remember to paint your cake with apricot jam before adding the marzipan and repeat when you add the fondant to glue each layer into place.
Don’t forget to check out the fab creations from my fellow collaborators I’ll be updating this post with direct links to their recipes as they go LIVE!
- Non Alcoholic Paleo Christmas Cake from Renee at Mummy Tries (GF, DF, Paleo, Refined Sugar Free)
- Christmas Biscuits from Nathalie at The Intolerant Gourmand (GF, DF, Ve)
- Healthy Vegan Mince Pies from Eva at The Healthy Tart (GF, DF, Ve, Refined Sugar Free)
- Protein Hot Chocolate with Orange from Eva at The Healthy Tart (GF, DF, Ve)
- Cranberry & Clementine Wreath Bread from Vicki at The Free From Fairy (GF, NF, SyF can be DF, Low FODMAP)
- Pork, Sage & Onion Stuffing Balls from Eb at Easy Peasy Foodie (GF, DF, EF, NF)
- Boozy Bailey’s Real Hot Chocolate from Kate at Gluten Free Alchemist (GF, NF can be DF and Refined Sugar Free)
- Traditional Christmas Cake from Laura at Dairy Free Kids
- Jo at Modern Food Stories
- Emma at Free From Farmhouse
- Midge at Peachicks Bakery
- Chloe at Just The Three Of Us
- Mandy at Sneaky Veg
- Mel at Le Coin de Mel
- Jenny at A Balanced Belly