It’s that time of year again when we all eat Christmas cake!
But have you ever had a supercharged Christmas cake?
My Crio Bru Chocolate Christmas Cake is supercharged with superfoods! Crio Bru, cacao, dark chocolate, superfood powders and goji berries – antioxidants galore. It is gluten-free, egg-free, nut-free and you can make it dairy-free really easily too.
I have been making this recipe for years, but I gave it a big overhaul this year to make it even yummier and healthier.
It’s moist, fudgy, chocolatey and even people who don’t like fruit cake, like this fruit cake!
Crio Bru Chocolate Christmas Cake
Vital Stats: Egg Free, Gluten Free, Nut Free, can be Dairy Free
Okay, so this is what you need:
1 1/2 cups organic sultanas
1 cup organic cranberries
1 cup organic currants
1 cup organic figs
1 cup organic dried apricots
1/2 cup goji berries
2 tablespoons organic cacao
2 tablespoons C-Berry Blast or Acai Berry Blend
2 1/2 cups strongly brewed Crio Bru
2 cups gluten-free self-raising flour (I used Orgran brand)
100g Green and Blacks organic cooking chocolate, roughly chopped
Wait: What is Crio Bru? Check it out here. I also did a blog post about it here.
Okay, so this is how you do it:
Brew up your Crio Bru (I left about half the grounds in). Chop the figs and apricots (use your thermomix if you have one).
Pour the Crio Bru into to the dried fruit, mix well and leave to soak overnight.
Preheat the oven to 170 degrees celsius and line with baking paper a 20x28cm lamington tin.
Mix everything together really well. If you find the mix a little too dry, add a touch of water. It should be quite thick though.
Put into your tin and with slightly damp hands, smooth down into the corners.
Fling into the oven and cook about 60 -75 minutes. Cover half way through the cooking time to prevent the fruit from burning, if needed.
Cool down thoroughly on a wire rack. Do not attempt to sneak a juicy sultana from the top of the cake – those little suckers burn!
It will make about 25 slices and it will freeze really well. I make up a few batches and wrap them up for Christmas gifts.
The cake is quite rich and filling, so you only need a small piece.
If you would like to make it dairy-free, just omit the chocolate or use a dairy-free chocolate. It also works well with wheat SR flour too if you don’t need to watch your gluten!
Do you make a Christmas cake every year? Is it a family recipe?