Christmas Cake: A Sugar Free Recipe

Create a healthier version of the traditional Christmas treat with this sugar-free Christmas cake recipe. The natural sweetness from dried fruits and honey (optional) makes this a perfect dessert for those watching their sugar intake while still enjoying festive flavors.

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.

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 fiber while maintaining good cake structure
• 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

1. Preheat oven to 300°F (150°C)
2. Mix chopped dried fruits in a large bowl
3. Blend eggs, orange juice, vanilla and spices until smooth
4. Pour egg mixture over fruits, add melted coconut oil and combine
5. Mix in flour and baking soda
6. Transfer to lined 7.5 inch cake tin
7. Top with almonds
8. Bake for 80 minutes or until skewer comes out clean
9. 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.

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

Can I make this cake ahead of time? Yes, it can be frozen for up to 3 months without losing flavor or texture.

How sweet is this cake? The natural sweetness comes from dried fruits. Add honey if you prefer it sweeter.

Can I use regular flour instead of spelt? Yes, whole wheat flour works as a direct substitute.

How do I know when the cake is done? A skewer inserted into the center should come out clean.

Can I decorate this cake traditionally? Yes, we’ve included sugar-free marzipan and icing recipes above for traditional decoration. Check out our cake decorating guide for more tips.

Yield: 16 portions

Sugar Free Christmas Cake

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

Love Christmas cake but want to cut back on the sugar? Then you'll love this sugar-free Christmas cake recipe

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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

Instructions

1. Preheat the oven to 300°F (150°C). Combine your choice of dried fruits in a large mixing bowl.  
2. Meanwhile add the eggs, orange juice, vanilla extract and spices into a blender and blitz until smooth.  
3. Pour the egg mixture over the top of the dried fruit, add the melted coconut oil and mix well to combine.
4. Now add in the flour and baking soda and mix again. 
5. Line a 7.5 inch (18cm) baking tin with baking paper and spoon in the cake mix. 
6. Decorate the top with almonds and bake for 80 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
7. Remove the cake from the oven, place on a wire cooling rack and allow to cool completely before serving.

Notes

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

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 36mgCarbohydrates: 26gFiber: 4gSugar: 4gProtein: 6g