Do not leave out the ground Psyllium Husk powder or Xanthan gum (whichever you choose to use). It is a vital ingredient in a gluten free cake that literally helps hold it together. Leave it out and you may end up with a crumbly mess. Try it as a lovely alternative to Christmas cake or mince pie – it makes for a super easy pud – just warm through and add vegan custard or ice cream. Fruited Ginger Cake Our personalised and gorgeous celebration sponge cakes are a wonderful way of wishing a family member or friend happy birthday. Not only do they look great they taste delicioius too which means everyone wants a slice! Our two dimensional designs come in a varitey of bright and funky colours so give us a call if you would like to have a chat about your Mum's favouite shade. Once you start watching this video, you’ll understand why it’s just easier for you to watch this video instead of having me explain it in words!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination: Sugar Paste contains: (sugar, glucose syrup, water, vegetable oil, glycerine, emulsifier E471, acidity regulators: E262, E260, stabiliser E419, vanilla) By popular demand we’ve made this gorgeous traybake available all year round in our online shop. As with everything we hand bake here at Honeybuns – this cake is gluten free. Free range eggs and butter are used generously in this one so obviously this one is not vegan. Bliss Bar Yep! If you follow the instructions above to make this recipe dairy-free,then all you’ve got left to contend with is the eggs. Of course you can use a stand mixer, but you definitely don’t need to. I use an electric whisk for this recipe. Here’s a link to the electric whisk I use.One of your most requested recipes during the festive season has been: a proper gluten-free Christmas cake that actually tastes like real Christmas cake. All I ever want to do is make the lives of gluten-free people easier and thanks to your support, I can honestly say we took on Christmas in a big way – namely a way that’ll prevent so much gluten-related disappointment and feelings of exclusion! Not surprisingly, I look forward to continuing my gluten-free crusade in the future too and I am forever grateful for your love, kind words and support. Please remember these are only the specifically free from products that are out, there will be other suitable products in the regular aisles, such as chocolates (if you don't need dairy free), crisps and even the fridge products

Margarine contain: (vegetable oil (Sustainable palm oil, rapeseed oil), water, salt, emulsifier (E475), natural flavouring).Yes and I wouldn’t recommend leaving xanthan gum out of this one. You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten-free baking. As for reasoning? It is quite possibly the flour blend. If the blend is more heavily weighted towards rice and starches, it will be much more drying and if it already has xanthan gum added, it is difficult to assess how much compared to the recipe requirements. I have not tried making the cake with a rice-based blend however, so I cannot be certain. The adjustments (should you want to try again with this recipe) would be to possibly add a very little extra egg or include the psyllium or xanthan gum as stated as well. Or mix up the recommended flour blend (which is nutritious compared to a rice-based blend and offers better structure). Here’s some more info from Coeliac UK on identifying safe gluten-free products. Can I make your gluten-free Christmas cake recipe dairy-free? Be absolutely sure ALL the ingredients are gluten free – Use only certified gluten free flours and be aware that gluten is found not just in wheat, but also in barley, rye, spelt, and kamut. It’s wise to avoid oats (even gluten free ones) too, as some Coeliacs are intolerant…

I feel that, in the current climate, this question couldn’t be more relevant! So here’s my hard sell:

Follow Us

Sadly, Christmas cake is very difficult to make low FODMAP. The quantity of dried fruit is simply too high. Alcohol doesn’t necessarily preserve the cake – it’s the sugar in it and storing it in an airtight contain that prevents it from spoiling. So ditching the alcohol for these alternatives shouldn’t have any negative effect. Gluten-free Christmas cake recipe: Method There’s a big difference between ‘gluten-free plain/self-raising flour’ and a *singular* type gluten-free flour. When I say ‘gluten-free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten-free flours, not just one, singular flour. Take a 300mm/12” square of parchment, fold the corners to meet in the middle, press to make folded flaps. This will be used to help stop the top of the cake burning. Looking for the measurements? Keep scrolling until you see the recipe card for the measurements and method…