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FRUIT & NUT LOAF CAKE

March 8, 2018

This recipe is egg-free, dairy-free, gluten-free and cane-sugar free.

This recipe works perfectly as a moist, afternoon tea cake and also as an adult’s dessert or Christmas cake with a splash of rum 😉

FRUIT & NUT LOAF CAKE

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 251.71 (3524)
  • Carbs: 24.14 (338)
  • Fat: 16.29 (228)
  • Protein: 2.86 (40)
  • Sodium: 43.36 (607)
  • Sugar: 6.00 (84)
  • Makes 2 loaves, each weighing 500g and measuring 3 inch x 8 inch
    Serves 14

INGREDIENTS

  • 2g baking soda
  • A pinch of nutmeg
  • A good pinch of cinnamon powder
  • 250g low-grain gluten-free flour mix
  • 2g xanthan gum
  • 35g coconut palm sugar
  • 160g melted extra virgin coconut oil
  • 30-60g Nuvia Sweetener (sweeten to taste)
  • 200g unsweetened almond milk + 30g apple cider vinegar
  • 45g cashews
  • 45g blanched almonds
  • 100g mixed dried fruits

  • Optional Garnish
  • 6 red cherries (sliced in halves) and a sprinkle of chia seeds

METHOD

  • 1. Preheat oven to 150 C and line 2 loaf tins (measuring roughly 3 inch x 8 inch), or one larger tin, with baking parchment.
  • 2. Mix the almond milk with the apple cider vinegar in a cup. Set aside to rest for 5 minutes.
  • 3. Soak the mixed fruits in hot water for 10 minutes. Drain the water and repeat soaking in hot water 3 more times.
  • 4. Drain and rinse the fruits under running tap water. Dry with kitchen paper.
  • 5. Spread the cashews and almonds out on a baking tray and toast in the oven for 10 minutes until golden. Allow to cool.
  • 6. Sieve the baking soda, spices, flour and xanthan gum into a big bowl. Add coconut palm sugar and mix well. Make a hole in the middle of the flour mixture.
  • 7. Pour in the almond milk mixture, coconut oil, Nuvia Sweetener, fruits and toasted nuts. Mix well.
  • 8. Quickly spoon the mixture into the loaf-baking pans and make sure they are evenly spread out in the pans.
  • 9. If using, place decorative candied cherries on top of the cake batter and sprinkle chia seed over the top. Bake for 70 minutes until the cake if firm to touch and a skewer inserted into the centre comes out clean.
  • 10. Remove from oven and leave to cool. After the cake has cooled, flip the baking pans over on a wire rack and peel away the parchment paper to reveal the decorated fruit cake.
  • 11. If adding rum, skewer the cake a few times about half way down and gently pour a few splashes over the cake.
 

TIPS AND TWEAKS

For a non-gluten free recipe, replace the flour and xanthan gum with wheat flour.

Author : Delcie Lam

Delcie Lam specialises in healthy, vegan, gluten-free, diabetes-friendly and allergy-friendly baking and was ranked by Times Out Singapore as one of the Top 5 Healthy Chefs in 2013. She runs a popular bakery Delcie’s Desserts and Cakes and specialises in recipes without cane-sugar. Delcie recently published her first refined sugar-free cook book where she recommends and uses Nuvia Sweetener as her chosen natural sweetener. We’re lucky enough to have a copy of her creations on the Nuvia website!

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