Free Recipe: Summer Spiced Christmas Cake

This delicious gluten-free Christmas cake is topped with seasonal berries and garnished with mint.

It’s perfect for festive celebrations, to add a touch of Christmas spice to your entertaining menu.


Summer Spiced Christmas Cake

  • 16 serves
  • 15 min prep time
  • 60 min cooking
  • 278 Cal / serve


  • 3 Cups Almond Meal (360g)
  • 1/2 Cup Desiccated Coconut (50g)
  • 1 Cup Sugar (125g), Castor OR Coconut sugar
  • 1/2 Cup Butter (120g), softened
  • 1 Pinch Salt (1g)
  • 2 Cage Free Eggs (100g), lightly beaten
  • 1 Cup Low Fat Natural Yoghurt (250g)
  • 6 Teaspoons Mixed Spice (5g), (mixed nutmeg, cardamon & cinnamon)
  • 1 1/2 Cups Fresh or Frozen Mixed Berries (375g), we used fresh
  • 1 Sprig Mint Leaves (1g), for garnish
  • 1g Olive Oil Spray
  • Icing sugar to dust (optional)


  1. Preheat the oven to 160C (fan-forced)
  2. Line a 22cm springform cake tin with baking paper. Lightly spray with olive oil.
  3. In a large bowl add the almond meal, desiccated coconut, sugar, butter and salt.
  4. Combine by rubbing with fingers so it forms a crumb.
  5. Place half the mixture into the cake tin and press down to form a crust.
  6. With the remaining mixture, add the eggs, yoghurt and spices. Beat until well combined.
  7. Pour mixture over the base and smooth over the top.
  8. Bake for 60mins (or until skewer comes out clean).
  9. Cover the cake with foil if it begins to brown too much.
  10. Once cooked, leave the cake in the tin to cool before removing.
  11. Serve with fresh or frozen berries topped with mint. Dust with icing sugar if desired.
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Isabella Dugan
Isabella is the most recent addition to our 12WBT Support Crew, joining the team as our self-confessed writing and publishing nerd. There's nothing she won't learn and write about, in the hopes of educating, inspiring and challenging our member's mindset and their expectations. Isabella is an avid runner and has been playing team sports since the age of 4 (!) and has been cooking and loving food since the age of 14 when she switched to a vegetarian diet (now vegan). So if you're in the market for a showstopping scrambled tofu recipe, hit her up.

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