Name: Sugar Free Christmas Cake
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 16
Cuisine: American
Ingredients: 1.4 lbs. (650g) dried fruits, chopped (dates, raisins, apricots, figs); 1 orange, peeled; 3 eggs; 2 tsp vanilla extract; ¼ tsp. ground nutmeg; ½ tsp. ground ginger; 1 tsp. ground cinnamon; ¼ tsp. ground cloves; ¼ tsp baking soda; 4 ½ oz. (120g) coconut oil, melted; 3 ½ oz. (100g) wholemeal spelt flour; ½ cup (70g) almonds

As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost to you. For more details see my disclosure policy and privacy policy.

Create a healthier version of the traditional Christmas treat with this sugar-free Christmas cake recipe. It’s a diabetic-friendly alternative to a classic fruit cake, with natural sweetness from dried fruits and honey (optional) instead of refined sugar. You still get all the festive spice and texture, just without the sugar load of a traditional bake.

Why You’ll Love This Recipe

Made with wholesome ingredients like spelt flour and coconut oil
Naturally sweetened with dried fruits instead of refined sugar
Can be prepared ahead and frozen for up to 3 months
Perfect for those following a sugar-free or reduced-sugar diet
Customizable with optional honey for added sweetness

What Makes This Recipe Different?

Traditional Christmas cake is loaded with sugar – a single slice contains around 62g net carbs. This healthier version uses natural sweetness from dried fruits and replaces butter with coconut oil for a better nutritional profile while maintaining that classic festive taste.

The spelt flour adds nutrients and fiber, making this a more wholesome option than standard Christmas cake recipes. For more ideas on healthy holiday baking, check out our Holiday Baking category.

Is This Christmas Cake Diabetic-Friendly?

This cake isn’t sugar-free in the strictest sense, since dried fruit still contains natural sugars, but it’s a considerably lighter option than a traditional Christmas cake. Each of the 16 slices comes to around 26g of carbohydrate and just 4g of sugar, compared to roughly 62g of net carbs in a slice of traditional Christmas cake.

If you’re managing blood sugar closely, it’s worth checking these figures against your own targets and keeping portions modest. For more ways to reduce sugar further, our guide to sugar substitutes for baking covers other swaps you can use in this recipe or others.

Ingredients

For the Cake:

Dried Fruits: A mix of dates, raisins, apricots and figs provides natural sweetness and classic Christmas cake texture
Spelt Flour: Adds nutrients and fibre while maintaining good cake structure. See our guide to baking flours if you’d like to understand how it compares to other options.
Coconut Oil: A healthier alternative to butter that adds moisture. Learn more about cooking with coconut oil
Eggs: Help bind the ingredients and provide structure
Orange: Fresh orange juice and zest add natural citrus flavor. See our guide on storing oranges
Spices: A warming blend of nutmeg, ginger, cinnamon and cloves
Almonds: For decoration and added texture

Substitutions and Additions

Dried Fruits: Mix and match your preferred dried fruits
Flour: Can substitute regular whole wheat flour for spelt
Sweetener: Add honey to taste if desired
Nuts: Replace almonds with other nuts like pecans – check our guide to storing pecans for freshness tips

Instructions

Preheat oven to 300°F (150°C)
Mix chopped dried fruits in a large bowl
Blend eggs, orange juice, vanilla and spices until smooth
Pour egg mixture over fruits, add melted coconut oil and combine
Mix in flour and baking soda
Transfer to lined 7.5 inch cake tin
Top with almonds
Bake for 80 minutes or until skewer comes out clean
Cool completely on wire rack

Recipe Tips

Test batter before baking and adjust sweetness if needed
Don’t overbake – cake should be moist but cooked through
Allow to cool completely before decorating
For extra moisture, brush with brandy before storing

Serving Suggestions

Serve plain dusted with sugar-free powdered sweetener, or decorate with sugar-free marzipan and icing. Perfect alongside mulled wine or holiday cookies. For a complete holiday spread, pair with our classic cherries jubilee or chocolate walnut fudge.

If you’re building out a lighter holiday spread, our gluten-free coconut flour chocolate chip cookies make a good pairing alongside this cake.

Storage & Reheating

Store in an airtight container for up to 4 days
Freeze for up to 3 months
Reheat slightly in microwave if cake becomes dry
Serve with brandy cream or butter for extra indulgence

Recipe FAQ

Is this sugar-free Christmas cake suitable for a diabetic diet? It’s lower in refined sugar than a traditional Christmas cake, relying on natural sweetness from dried fruit rather than added sugar. It isn’t a zero-carb recipe, so if you’re managing blood sugar closely, check the nutrition information above and consider your portion size. It’s best thought of as a lighter alternative rather than a strictly diabetic-safe bake.

How many carbs are in a slice of sugar-free Christmas cake? Each of the 16 servings comes to around 26g of carbohydrate and 4g of sugar, most of which comes from the dried fruit. That compares favourably with a traditional Christmas cake, which can run to 60g or more of carbs per slice from added sugar alone.

Can I make this cake ahead of time? Yes, it freezes well for up to 3 months without losing flavour or texture. Wrap it tightly once fully cooled, and defrost overnight in the fridge before serving. This makes it a good one to bake early in December and take the pressure off closer to the big day.

How sweet is this cake? The sweetness comes entirely from the dried fruit, with a natural, less sugary flavour than a traditional Christmas cake. If you prefer it sweeter, stir in a little honey to taste before baking. Starting with less and adjusting is easier than trying to correct an overly sweet batter.

Can I use regular flour instead of spelt? Yes, wholemeal flour works as a direct substitute if you don’t have spelt to hand. The texture will be very similar, though spelt does add a touch more fibre and a slightly nuttier flavour. See our guide to baking flours for more on how different flours behave.

How do I know when the cake is done? A skewer inserted into the centre should come out clean, with no wet batter clinging to it. Because this cake is dense with fruit, it can look slightly underdone on top even when it’s cooked through, so always check with a skewer rather than relying on colour alone.

Can I decorate this cake traditionally? Yes, sugar-free marzipan and icing work well if you want the classic look. Check out our cake decorating guide for more tips on getting a smooth, professional finish.

Can I make this cake even lower in sugar? Yes. Reducing the quantity of dried fruit slightly, or choosing a lower-sugar dried fruit blend, will bring the sugar content down further. Our guide to sugar substitutes for baking has other options if you want to experiment beyond what’s used here.

16 portions