Paleo Fruitcake (AIP, nut-free)

This AIP/Paleo Fruitcake recipe is grain-free, dairy-free, coconut-free, nut-free and delightful. Made with a combination of grain free flours, dried fruit, mixed spices and orange zest, it’s festive, warming and delicious.

Given fruitcake’s bad reputation you might be skeptical about this recipe but trust me, this paleo fruitcake is delicious. No artificially flavored and colored fruits to be found in this recipe. This AIP fruitcake is dense and moist and packed with real dried fruit goodness.

Here are the main ingredients in this Gluten-free Fruitcake:

• green banana flour, arrowroot starch and tigernut flour – the combination of these flours provides the perfect texture and flavor for this gluten free fruitcake. I don’t recommend any substitutions and can’t guarantee results if you choose to do so.
• unsweetened applesauce – this is used to provide moisture, a subtle sweetness and to help bind the ingredients along with the gelatin egg
• dried fruits – any AIP-compliant dried fruits will work well in this recipe. You want to be on the lookout for sunflower oil or added sweeteners that are often included in dried fruits. I used a combination of pitted medjool dates, prunes, dried apricots and raisins. You can also try dried (unsweetened) cranberries.
• cinnamon, cloves and mace – the perfect festive and Fall spice blend
• olive oil – this is the fat in this recipe. You might replace it with avocado oil if you wish.
• orange zest – this provides the cake with that wonderful festive flavor that is characteristic of the holidays
• maple syrup – just a touch as the cake is plenty sweet with all the dried fruits.
• baking soda + cream of tartar – the combination of the two is used to create an AIP-compliant baking powder that helps give this cake some rise
• coconut butter and coconut oil – this is for an optional icing for the cake but of course, if you need to keep the recipe coconut free then omit it. Check out this post for alternative AIP frostings.

Here’s how to make this AIP/Paleo Fruitcake

1. Preheat oven to 350 and line a loaf pan with parchment paper. I used an 8 1/2 x 3/12 loaf pan for a cake that was slightly taller, but a standard 8 1/2 x 4 inch loaf pan will also work for this recipe.
2. In a large bowl, combine green banana, arrowroot and tigernut flours, sea salt, baking soda, cream of tartar, cinnamon, cloves and mace.
3. In a separate bowl combine olive oil, apple sauce, maple syrup vanilla and orange zest.
4. Combine the wet and dried ingredients.
5. In small bowl, make gelatin egg by combining apple cider vinegar with gelatin and very hot water. Whisk with a fork until all the gelatin is dissolved and mixture is frothy.
6. Fold gelatin egg into the batter.
7. Finally, add in chopped dried fruit.
8. Bake in middle rack of the oven for 40 minutes. Allow to cool completely.
9. If icing with coconut glaze, combine coconut butter and coconut oil and drizzle onto the top of the cooled cake.
10. Allow the glaze to harden before slicing into the cake.

Paleo Fruitcake FAQs

Can I freeze this cake?

Yes, this paleo fruitcake freezes really well. Before serving, allow the cake to come to room temperature or alternatively, heat the cake slightly in the microwave – this is my preference

How do I store this cake?

I recommend storing in the fridge for 4-5 days and reheating slightly before serving.

Can I make this cake vegan?

I haven’t found a way to make this cake both AIP and vegan. The gelatin egg is really key to binding the ingredients.

Can I omit the cream of tartar?

Technically, yes, since this recipe also includes apple cider vinegar that activates the baking soda. I will say though that the texture of the cake is altered by the cream of tartar and it definitely gives it more of a rise. I would encourage you to look for it! It’s inexpensive and you can typically find it in the spice section of most standard grocery stores!

Here are some other AIP/paleo cakes and holiday desserts you might enjoy:

• Apple Spice Cake
• Gingerbread Squares
• Chocolate Peppermint Cookies
• AIP Speculaas
• Paleo Lemon Olive Oil Cupcakes

If you try this Christmas Paleo Fruitcake I would love if you could give the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious

Paleo Fruitcake (AIP, nut-free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Nicole @healmedelicious
• Total Time: 55 minutes
• Yield: 1 loaf 1x

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Description

This AIP/Paleo Fruitcake recipe is grain-free, dairy-free, coconut-free, nut-free and easy to make. It’s festive, warming and delicious!

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Ingredients

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• 1/2 cup green banana flour
• 1 cup arrowroot starch
• 1 cup tigernut flour
• 1/2 tsp sea salt
• 3/4 tsp baking soda
• 1.5 tsp cream of tartar
• 3/4 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp mace
• 1 TBSP orange zest
• 1/2 cup olive oil
• 3/4 cup applesauce
• 3 TBSP maple syrup
• 1 tsp vanilla extract
• gelatin egg (1 TBSP gelatin + 2 TBSP apple cider vinegar + 1/4 cup very hot water)
• 1/2 cup raisins
• 1/4 cup chopped dates
• 1/4 cup chopped dried apricots or cranberries

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Instructions

1. Preheat oven to 350F and line a loaf pan with parchment paper. I used an 8 1/2 x 3 1/2 loaf pan for a cake that was slightly taller, but a standard 8 1/2 x 4 inch loaf pan will also work for this recipe.
2. In a large bowl, combine green banana, arrowroot and tigernut flours, sea salt, baking soda, cream of tartar, cinnamon, cloves and mace.
3. In a separate bowl combine olive oil, apple sauce, maple syrup vanilla and orange zest.
4. Combine the wet and dried ingredients.
5. In small bowl, make gelatin egg by combining apple cider vinegar with gelatin and very hot water. Whisk with a fork until all the gelatin is dissolved and mixture is frothy.
6. Fold gelatin egg into the batter.
7. Finally, add in chopped dried fruit.
8. Bake in middle rack of the oven for 40 minutes. Allow to cool completely.
9. If icing with coconut glaze, combine coconut butter and coconut oil and drizzle onto the top of the cooled cake.
10. Allow the glaze to harden before slicing into the cake.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts