This deliciously moist fruitcake has been made gluten free and vegan by our resident foodie Tanya.
1 TBSP soaked chia seeds
300g GF plain flour
250g coconut blossom sugar
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp all spice
100 ml almond milk
8 TBSP melted coconut oil
100g chopped walnuts
6 chopped medjool dates
Generous pinch of salt
Add flour, coconut sugar, baking powder, bicarbonate of soda and spices together and stir until completely mixed through.
Add coconut oil, soaked chia seeds, milk into dry mixture and mix.
Add nuts and dried fruit into mixture.
Stir up evenly and place into a spring baking cake tin and cook for 35/40 mins at 180.
Serve with favourite custard, ice-cream, cream and of course a good cuppa ☕️