Gluten-Free Cinnamon Spice Mixed Dried Fruit Cake
A naturally sweetened fruit cake that combines the warm spices of cinnamon and nutmeg with a medley of dried fruits including dates, apricots, mango, raisins, and cranberries. Made with almond and coconut flour for a tender crumb, this cake is sweetened with maple syrup and enriched with grass-fed butter. The result is a moist, flavorful cake that's perfect for holidays, afternoon tea, or as a wholesome dessert. The combination of different dried fruits creates complex sweetness and chewy texture throughout each slice.
Ingredients
- 1 cup almond flour
- 1 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 pasture-raised eggs
- ¼ cup grass-fed butter, melted, plus more for greasingcoconut oil1:1dairy-freedairy-free
use solid, melted coconut oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons dried dates, chopped
- 3 tablespoons dried apricots, chopped
- 3 tablespoons dried mango, chopped
- 3 tablespoons raisins
- 3 tablespoons dried cranberries
Instructions
- 1
Preheat the oven to 350°F and grease the loaf pan with grass-fed butter
- 2
Combine the almond flour, coconut flour, baking powder, cinnamon, and nutmeg in a large bowl
- 3
Mix the eggs, melted butter, maple syrup, and vanilla in another bowl
- 4
Stir the wet ingredients into the dry ingredients and combine until smooth
- 5
Add the fruits to the mixture and continue stirring
- 6
Pour the mixture into the prepared loaf pan and bake for 45 minutes
- 7
Let cool for 15 minutes before serving
Tips
Chop dried fruits to similar sizes for even distribution throughout the cake and easier slicing.
Let the cake cool completely before slicing to prevent crumbling and ensure clean cuts.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week
Can be made 1-2 days ahead; flavors improve with time
Serve at room temperature, optionally with tea or coffee
Common Mistakes
Don't overbake or the cake will become dry due to the almond and coconut flour
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh fruit instead of dried?
Dried fruit is recommended as fresh fruit will add too much moisture and may cause the cake to become soggy or not set properly.
How long does this cake keep?
The cake stays fresh for 5 days at room temperature when covered, or up to 1 week refrigerated in an airtight container.
Can I freeze this fruit cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.