Christmas Cake

This wholesome Christmas cake has a fantastic moist texture, and is packed with figs, ginger, walnuts and zesty orange. Wonderfully simple to prepare, this cake would make a beautiful home made gift.


  • 60 min
  • Serves 8-10
  • Easy


2 cups spelt flour*

1 cup coconut cream

1/2 cup coconut oil or unsalted butter, melted

1 cup coconut sugar or brown sugar

½ cup Figs, roughly chopped

grated zest and juice of 1 orange

1 cup currants

1 cup Walnuts, roughly chopped

1 tsp baking soda

1 tsp ground ginger

2 tsp pure vanilla extract

A pinch of sea salt

1 tsp cinnamon

1 tsp nutmeg

½ cup Natural Almonds for decorating

*For a gluten free cake substitute the spelt flour for buckwheat or all-purpose gluten free flour



Pre-heat the oven to 160 C, and grease a 23cm cake tin with coconut oil or line with baking paper


Add all ingredients in to a large mixing bowl, and mix until well combined. The mixture will be quite sticky, don’t worry!


Transfer the mixture to the prepared cake tin, and smooth out evenly. Place the almonds on top, and gently press in to the batter


Bake in the oven for 40 minutes, or until a skewer comes out clean when inserted in to the centre


Leave to cool in the tin completely before carefully transferring to a plate.
The cake will keep for up to 2 weeks in an airtight container.

Created by Eleanor Ozrich