Cheat’s Gluten-Free Christmas Cake
Cheat’s Gluten-Free Christmas Cake is an easy cake to assemble last minute. A lightly spiced almond sponge made incredibly festive by its secret ingredient – mincemeat. Drizzled with a quick tipsy Brandy Cream Icing.
Servings Prep Time
12people 20minutes
Cook Time
Servings Prep Time
12people 20minutes
Cook Time
  • 275g caster sugar
  • 200g unsalted butter
  • 6 eggs
  • 2teaspoons vanilla extract
  • 180g gluten-free plain flour
  • 180g ground almonds
  • teaspoons baking powder
  • ½teaspoon salt
  • teaspoons mixed spice
  • 280g mincemeat
Brandy Cream Icing
  • 300g icing sugar
  • 3-4tablespoons double cream
  • 3-4tablespoons brandy
  1. Pre-heat the oven to 180°C/160°C fan/gas 4.
  2. Line and grease a 9 inch round cake tin.
  3. Cream the sugar with the butter on a slow to medium speed for about 6 minutes until light and fluffy.
  4. Beat the eggs in one at a time, mixing well between additions.
  5. Add the vanilla extract.
  6. Whisk the flour with the almonds, baking powder and salt in a separate bowl then beat into the rest of the ingredients.
  7. Stir in the mincemeat.
  8. Pour the batter into the cake tin, smoothing out the surface then bake for 1 hour or until an inserted toothpick comes out clean.
  9. Leave for about 5 minutes for the cake to settle then carefully remove from the tin and leave to cool on a wire rack before icing.
Brandy Cream Icing
  1. Stir the icing sugar together with the double cream until smooth.
  2. Stir in the brandy one tablespoon at a time until the icing has reached a thick dropping consistency.
  3. Spoon over the top of the cake nudging it towards the edges so it drips down the sides.
Recipe Notes

*I used a suet based mincemeat so there was a bit more fat in the mix. If you are using a non-suet mincemeat perhaps increase the butter by 20g.