Alternative Christmas Cake
Alternative Christmas Cake

Carrot, Cinnamon and Chia Cake Low sugar and gluten and dairy free


October 30, 2019

There’s nothing more traditional than a Christmas Cake, but a rich fruit cake is not everyone’s cup of tea and they are jammed full of sugars. Instead I’ve created a festive flavoured alternative, which can replace your traditional bake or simply be a nice addition on Boxing Day.

  • Yields: Serves 10


200g almond flour (or grind some ground almonds in a blender to make a fine flour)

2 large eggs

60ml coconut oil (odourless, melted)

100g xylitol sugar alternative (available in supermarkets and health stores as Total Sweet)

1 tsp cinnamon

1 tsp mixed spice

2 tablespoons chia seeds

1 tablespoon almond milk

1 ½ tsps baking powder

150g grated carrots

(Optional sultanas)

For the frosting

40g unsalted butter softened

70g full fat cream cheese

20g xylitol ground to a fine powder

Optional to decorate


Whole or flaked almonds


Oven to 180oC/160oC fan

1Whisk together the xylitol and the egg for around 8 mins until thick and voluminous

2Add the flours, baking powder, cinnamon and milk and whisk until just combined

3Pour in the coconut oil while whisking

4Fold in the carrots and chia seeds (you can add in a handful of sultanas at this stage, but this will add in natural sugar)

5Line a 2lb loaf tin

6Pour in the batter and level out with the back of a spoon

7Bake for around 35 mins and then cover with foil and bake for another 20-25 mins (until a skewer comes out clean)

8Turn the cake out onto a wire rack to cool

Make the cream cheese frosting

1Process the xylitol to make an icing sugar consistency (a coffee grinder is best, but any good food blender should work)

2In a stand mixer with a whisk attachment whisk together the butter and cream cheese until smooth with no lumpy bits

3Add the xylitol a little at a time to avoid clouds going all over the kitchen!

4Speed up the mixer and keep whisking for a minute or two

5Refrigerate the frosting to harden for a while

6Spoon the frosting over the top and level with a spatula or knife

7Optional Extra: Sprinkle the top with cinnamon and top with flaked or whole almonds

8This cake will keep for 2 days in the fridge, take out for around 15 mins before you want to cut and eat it.


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