Gluten-Free Fruit Cake Recipe (Dairy-Free)

Packed with dried fruit, crunchy pecans and warm spices, this gluten-free fruit cake is simple to prepare and perfect with a mug of tea during the holiday season. It’s also dairy-free. Bake a batch today!

What is Fruit Cake?

Fruit cake (or fruitcake) is a dense, richly flavored cake made with candied or dried fruits, chopped nuts and spices. Its hearty texture and sweet, spiced flavor make it a traditional favorite for holidays and special occasions across many cultures.

Why You’ll Love this Recipe:

• Simple Ingredients: Most items are easy to find at a local grocery store—no specialty products required.
• Easy to Make: The method is straightforward: cook the fruit, combine wet and dry ingredients, fold in nuts and bake.
• Gluten-Free & Dairy-Free: This fruit cake is designed to be both gluten-free and dairy-free, making it suitable for people with gluten or dairy sensitivities.

Ingredients You’ll Need:

Below is an overview of the ingredients used in this gluten-free, dairy-free fruit cake.

(See the recipe card near the end for exact measurements.)

Recipe Notes & Substitutions

• Dried Fruit: Use any combination you like—mixed dried fruit, cranberries and raisins work well. Adjust quantities to taste.
• Butter: This version uses dairy-free butter to keep the cake dairy-free. Regular butter can be used if dairy is acceptable.
• Orange Juice & Zest: Freshly squeezed orange juice and freshly grated zest give the best flavor, but bottled juice is fine in a pinch.
• Sugar & Sweeteners: Light brown sugar adds depth, but cane or dark brown sugar also work. For a low-glycemic option, use a suitable sugar substitute measured 1:1.
• Liquid Sweeteners: Honey adds flavor; maple syrup or agave are good alternatives.
• Oil: Extra virgin olive oil is used here, but neutral vegetable oils like canola, sunflower or avocado oil are suitable substitutes.
• Eggs: Eggs bind the batter. This recipe has not been tested without them.
• Gluten-Free Flour: Use a quality 1:1 gluten-free measure-for-measure flour blend composed of lighter flours/starches (rice, tapioca, potato). Avoid heavy bean-based blends.
• Xanthan Gum: If your flour blend doesn’t include xanthan gum, add a small amount to improve texture and binding.
• Leavening: Baking powder is the leavening agent. If needed, use a gluten-free baking powder.
• Nuts: Pecans add crunch, but walnuts, macadamias, hazelnuts or pistachios are all good alternatives.
• Spice: Pumpkin pie spice is used here; substitute with ground cinnamon and nutmeg if preferred.
• Storage: Wrap the cooled cake in plastic wrap and refrigerate for up to one week.

How to Make Gluten-Free Fruit Cake (Step by Step):

1. Cook the Dried Fruit

In a saucepan combine the mixed dried fruit, dried cranberries and raisins with dairy-free butter, orange juice (reserve 3 tablespoons for later), orange zest, brown sugar and honey. Bring to a boil, then simmer for about 5 minutes, stirring occasionally. Remove from heat and let the mixture cool.

2. Preheat Oven

Preheat the oven to 285°F (about 140°C).

3. Add Eggs and Oil

Whisk the eggs with the olive oil, stir them into the cooled fruit mixture, then transfer everything into a large mixing bowl.

4. Whisk the Dry Ingredients

In a separate bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum (if your blend requires it) and baking powder.

5. Combine Wet and Dry Ingredients and Add Nuts

Fold the dry mixture into the wet ingredients until just combined, then stir in chopped pecans or your chosen nuts.

6. Transfer to Pan

Grease a 7-inch round cake pan or a large loaf pan (or line it with parchment) and transfer the batter into the prepared pan.

7. Bake

Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 30–35 minutes, or until a skewer inserted in the center comes out almost clean.

8. Cool Before Removing

Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to remove the pan.

9. Brush with Orange Juice

Brush the top of the warm cake with the reserved orange juice to enhance flavor and moisture. Let the cake cool completely before slicing.

10. Cool Before Slicing

Once fully cooled, slice and serve. The cake keeps well wrapped in the refrigerator for up to one week.

Tips & Variations

• Mix the Fruit: Change up the dried fruit combination to suit your taste or to use what’s on hand.
• Choose Your Nuts: Substitute pecans with walnuts, hazelnuts or pistachios for a different texture and flavor.
• Pan Options: Bake as a round cake or use a loaf pan to make one large or two medium loaves.

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