Sally-Ann’s Paleo-Style Christmas Cake

This grain-free Paleo Christmas Cake is dangerously more-ish, so it’s probably best to bake 2 because your guests will definitely want seconds.

What you need

  • 100g dates, pitted & chopped
  • 1 large orange, zest and juice (100g juice)
  • 3 eggs
  • 1 tsp vanilla extract
  • 60g olive oil, macadamia oil or coconut oil 
  • 600g dried fruit, chopped finely (e.g. sultanas, raisins, apricots, cranberries and figs – but any good fruit is fine)
  • 100g whole pecans or walnuts or both 
  • 2 tsp ground organic cinnamon
  • 1 tsp ground organic ginger
  • 1 tsp nutmeg
  • 1 tsp mixed spice
  • ¼ tsp himalayan salt
  • 200g almond meal (or macadamia meal or pecan nut meal)
  • 100g almonds, walnuts or pecans, to decorate (optional)

Let's cook

  1. Preheat oven to 150℃
  2. Grease and line a 22cm round cake tin 
  3. Chop dates finely in a food processor or by hand
  4. Mix together chopped dates, orange zest and juice, eggs, vanilla and oil in a large bowl or food processor, until well combined
  5. Add fruit, nuts, spices, salt and almond meal and mix until combined
  6. Pour into prepared cake tin and decorate with blanched almonds
  7. Bake 1¼ – 1½ hours (check by inserting skewer into cake after 1¼ hours) on the middle rack of the oven 
  8. Cool in tin before serving


No benefits found

Top reviews

No reviews found

Products used in recipe


Coconut Oil Virgin


Cinnamon Powder


Nutmeg Ground Non-Irradiated 50g


Out of stock


Himalayan pink rock salt - fine flow 120g


In stock


Walnuts 250g


In stock


Pecan Nuts Raw 250g


In stock