Healthy Christmas Cake

Several years ago the owner of one of the shops we supply gave us this recipe for a healthy, sugar-free, vegan Christmas cake which we have enjoyed every year since then. It is easy to make and tastes delicious. Makes 1 large cake (2 kg)

image of Christmas Cake


  • 150g natural currants
  • 200g natural sultanas
  • 200g dried apricots
  • 1 cup wholemeal flour
  • 1 cup wholemeal self-raising flour
  • 200g sun-dried pitted dates, diced
  • 200g dehydrated pineapple pieces
  • 2 cups pure water
  • 3/4 cup coconut oil (either virgin or tasteless)
  • 2 large very ripe bananas
  • 1/4 cup chopped almond kernels
  • Whole or halved blanched almonds or pecan halves for decorating the top


  • Pre-soak the currants, sultanas, and apricots in the water for at least two hours.
  • Preheat oven to 135ºC (275ºF)
  • In a large mixing bowl, mix the flours with the dates, pineapple and chopped almonds.
  • Drain the excess water from the pre-soaked fruit; retain 3/4 cup for use.
  • Add the pre-soaked fruit to the mixture in the mixing bowl.
  • Blend together the water, oil and bananas until smooth (half full speed for a quarter of a minute).
  • Pour the blended liquid into the mixing bowl with the fruit and flour and thoroughly mix in.
  • Brush a little oil over the inside surfaces of a 20~cm-square cake tin (or line with baking paper).
  • Pack the mixture into the tin, ensuring that no air pockets remain.
  • Decorate the top of the mixture with the the almonds or pecans.
  • Lightly brush a little oil over top of mixture.
  • Cover top with baking paper.
  • Bake in the oven until cooked through (about 2 to 3 hours, depending on depth of tin - test with a skewer).
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