Paleo Fruitcake


During the holidays I'm always looking for yummy treats to eat that won't leave me with a high-carb hangover. This paleo dessert recipe for a moist, gluten free fruitcake fits the bill. Sweetened with one tablespoon of coconut sugar, along with dates, raisins and dried cherries, my Paleo version of this classic treat is great with a cup of tea, Dandelion Root Coffee, or makes a beautifully simple gift to give to friends and neighbors during the holidays.

According to Wikipedia, fruitcake is:

A cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruitcake. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are often served in celebration of weddings and Christmas.

Along with visions of wacky people, the word “fruitcake” can also conjure thoughts of dry, icky cake. I think you'll be pleased to find that this easy Paleo recipe is rich and moist –a Christmas Cake recipe that is versatile enough to use all year round.

Print Recipe
  1. In a large bowl, combine almond flour, salt and baking soda
  2. Stir in dried fruit and nuts
  3. In a medium bowl, combine eggs, oil, coconut sugar, vanilla and citrus zest
  4. Stir wet ingredients into dry
  5. Scoop batter into 2 greased mini loaf pans
  6. Bake fruitcakes at 350°F for 20-30 minutes
  7. Cool and serve

I think this might be my first Paleo cake recipe. I could be wrong though. What Paleo grain-free, dairy-free desserts will you be serving this holiday season?

There is no Nutrition Label for this recipe yet.


122 responses to “Paleo Fruitcake”

  1. Elena, can this recipe be doubled? With so many gluten free recipes if you try to double they don’t work. My husband and son love this. Since their diet change they haven’t been able to have fruitcake. Thanks so much for the recipe.

    • Terri, sorry for the delayed reply, I was enjoying some time off with my family during the holidays. I haven’t tried doubling this but I don’t think that would work. If you do experiment I hope you’ll stop back by and let me know how it turned out :-)

    • Terri, I have doubled this recipe with great success. I have baked a double batch in a bundt pan, a loaf pan, and made small loaves just like the recipe. It handles substitutions well . I have even used fresh apples- I just dehydrated them slightly in the oven before mixing them in. I also use avocado oil instead of coconut oil.

      I do mix dry and wet ingredients separately and mix them together. I also fold in the nuts and fruit last. I take care to get that base mixture right first.

      This is a very versatile recipe – now a staple in my weekly cooking. Enjoy!

  2. Queensland AU

    ***** ? Recipe as made Muffins? Almond flour NOT Meal as used meal first & gluggy lol Soaked fruits in Ginger beer, Port &All spices overnight Amazing flavour! Made 10 large Muffins and Moist, Flavour+++ & Awesome so KEEPER & making more b4 Christmas??

  3. Hi Elana. I am a big fan of your recipes. This cake is delish! I have been making it every Christmas for the past 3 years.
    Thank you

    • Agi, thanks for letting me know you are a big fan of my recipes! And I’m so happy to hear this cake has become a regular part of your holiday celebrations :-)

  4. This is a fabulous recipe — I changed up the fruit a bit (dates, cranberries, apricots, candied ginger) and we loved it! We’re also at 9000 feet … no adjustments for altitude needed – easy peasy.
    Thanks Elana!

  5. What a find! I knew I couldn’t convert my Noni’s fruitcake recipe. This was so easy and so delicious. I did rehydrate the fruit in orange vodka and used dried cherries, low sugar Craisins, and no sugar added Mariana mixed dried fruits (mostly apricot, pear & prune.} So good!
    Norfolk VA

  6. Lots of swaps as I was running short of everything. I didn’t have Almond Flour so used 1 cup almond meal and 1/2 cup tapioca starch. I also used mixed dried fruit (the Christmas Cake type) and soaked it overnight first in Ginger Beer . No walnuts switched almonds. Not enough coconut oil so used half and half Macadamia Nut Oil. Only have bantam hens so used 9 of their eggs. Then cooked it in a square cake tin for 25mins. Came out perfect. Recipe is definitely a keeper.

  7. Fantastic recipe! I’ve been missing fruitcake for several years and this one hit the spot! I used a variety of dried fruit(a bit more than the recipe), soaked in brandy and drained. I also added pecans in addition to the walnuts. I baked mine in a 8 X 4 loaf pan for 50 min. Perfect!

  8. THIS IS SOOOOOOOO DELICIOUS!!!!!!!! I added blueberries and used agave instead of coco sugar. Also added a pinch or two of cloves. I will make this once a week until I get tired of it. AMAZING.

  9. Delicious! Because I am constitutionally unable to make fruitcake without booze, I tossed the dried cherries with a tablespoon of kirsch. Which is undetectable in the finished cake, so I will have to add more.

    Used Bob’s Red Mill almond flour and it seemed to work perfectly – rose nicely and formed a lovely cake around all the fruit and nuts.

    Yesterday when I tasted the cake after it had cooled, I thought I would like it just a bit sweeter and planned to add another tablespoon of coconut sugar next time around. But the sweetness bloomed overnight and today it’s just perfect.

    Helpful hint: I mixed the grated citrus peel with the coconut sugar first and let it sit while I prepped the remaining ingredients, which liquified the coconut sugar very nicely. I think it mixes more easily into the batter that way.

  10. This is my go-to fruit cake recipe for the holidays! This year im trying it with the lemon glaze recipe from the lemon loaf on Primally Inspired! Your recipes are awesome for me since I also have Celiac. Happy holidays!

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Recipes » Desserts » Paleo Fruitcake