8 Easy Sugar-Free Christmas Cake Recipes

The holiday season is a time for joyful celebration, and for many, that includes a classic, rich Christmas cake. If you’re looking to enjoy that festive flavour without the traditional amounts of refined sugar, you’ve come to the right place!

We’ve rounded up eight incredible recipes that use natural sweeteners like dried fruit, honey, or rice malt syrup to create cakes that are just as moist, fragrant, and satisfying as their traditional counterparts. Whether you need a gluten-free option or a quick-prep bake, this list has a perfect recipe to bring a healthy, festive spirit to your table. Get ready to preheat your oven and fill your kitchen with the warm, comforting scent of Christmas spices!

1. No-Added-Sugar Fruit Cake

This recipe proves that you don’t need granulated sugar to achieve a rich, sweet, and perfectly spiced fruit cake. The natural sweetness from the dried fruits and prunes creates a plump, juicy texture that is utterly delicious.

Ingredients

The Fruit Base: 500g mixed dried fruit, 250g ready-to-eat prunes (quartered), the zest and juice of 1 medium orange. The Wet Ingredients: 200ml cold water (to top up the orange juice), 4 large eggs, 225g butter (well softened, plus extra for greasing), 2 tbsp milk. The Dry Ingredients: 300g plain flour, 1 tsp baking powder, 2 tsp ground mixed spice.

Instructions

1. Finely grate the orange zest and squeeze the juice. Pour the juice into a measuring jug and top up with cold water to reach 200ml.
2. Pour the liquid into a large saucepan and add the zest, prunes, mixed dried fruit, and spice. Stir well and place over a low heat.
3. Bring the mixture to a gentle simmer and continue to simmer for 3–4 minutes until the liquid is almost all absorbed, stirring occasionally. Remove from the heat and leave to cool for 30 minutes.
4. Preheat the oven to 160°C/fan 140°C/Gas 2 ½. Butter and line the base and sides of a 20cm round deep cake tin with two layers of nonstick baking paper.
5. Whisk the eggs in a large bowl, then stir in the butter, milk, flour, and baking powder. Beat with a wooden spoon until smooth.
6. Stir in the cooled, soaked fruit until thoroughly combined. Spoon the mixture into the prepared tin and level the surface. Cover the tin loosely with a piece of aluminum foil.
7. Bake in the centre of the oven for 1 hour. Remove the foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean.
8. Remove the cake from the oven and cool in the tin for 30 minutes before turning out, peeling off the lining paper, and leaving it to cool completely on a wire rack.

Next up, we have a recipe that adds a surprising and delicious twist with a focus on wholesome, grain-free ingredients.

2. Healthy Christmas Fruit Cake (Grain-Free)

This grain-free option delivers an intensely flavoured cake by utilising almond and coconut flours, letting the blend of mixed fruit, nuts, and spices take centre stage. It’s a fantastic alternative for those with dietary restrictions who still want a proper Christmas bake.

Ingredients

The Fruit Base: 500g mixed dried fruits, 1 large orange, 75g walnuts (chopped). The Dry Base: 125g almond flour/meal, 67g coconut flour, 1/2 tsp bicarbonate of soda, 1/2 tsp salt, 3 tsp mixed spice, 1 tsp ground cinnamon. The Wet Ingredients: 5 eggs, 50g butter or coconut oil (melted), 1 tbsp vanilla extract, 60mL amaretto or other liqueur (optional, sub with extra orange juice).

Instructions

1. Start by soaking the fruit: Roughly chop any large dried fruit (like dates or apricots) and place all 500g into a large bowl. Pour hot water over the fruit, allowing it to sit for 10-15 minutes to soften, then drain well and allow to cool to room temperature.
2. Preheat your oven to 150°C and line a 20cm cake tin with baking paper.
3. In a large mixing bowl, combine the almond flour, coconut flour, bicarb, salt, mixed spice, and cinnamon.
4. Zest the orange, roughly chop the walnuts, and add the zest and walnuts to the bowl with the dry ingredients.
5. In a separate bowl, whisk together the eggs, melted butter (or coconut oil), vanilla, and amaretto (or extra orange juice). Squeeze in the juice of the orange.
6. Create a well in the centre of the dry ingredients and gradually stir in the wet mixture. You should end up with a very thick batter.
7. Add the cooled, drained soaked fruit to the batter and fold it in evenly.
8. Scoop the cake batter into your lined tin and press down to ensure a smooth top.
9. Bake for 1 hour, or until a skewer inserted comes out clean.

For a completely different texture and flavour profile that uses root vegetables for moisture, check out the next recipe.

3. Sugar-Free Christmas Cake with Beetroot

This recipe uses grated beetroot to add incredible moisture and a subtle, earthy sweetness, pairing beautifully with dark chocolate, brandy, and a blend of warming spices. It’s a wonderful, wholesome departure from the very traditional cake.

Ingredients

The Dry Mix: 2 cups gluten-free self-raising flour, 1 cup shredded coconut, 1 cup almond meal, 1/4 cup raw cacao powder, 1 tsp baking powder, 2 tsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground cardamom, 1/2 tsp ground cloves, 1 medium orange (zested), 1 cup walnuts (chopped), 100g 85–90% dark chocolate (coarsely chopped). The Wet Mix: 200g unsalted butter (cubed), 1/2 cup rice malt syrup, 4 eggs, 2 tbsp brandy, 2 cups beetroot (grated). Optional Topping: 1/2 cup blanched almonds.

Instructions

1. Preheat the oven to 160°C/325°F/Gas Mark 3 and grease a 20cm spring-form cake tin.
2. In a large bowl, combine the flour, coconut, almond meal, cacao powder, baking powder, spices, and orange zest.
3. Melt the butter and rice malt syrup in a small saucepan over a medium heat (or in the microwave). Stir in the walnuts and chocolate, and allow to cool slightly.
4. In a separate bowl, whisk the eggs. Stir in the brandy, then whisk in the melted butter and rice malt syrup mixture.
5. Pour the wet ingredients into the dry ingredients. Add the grated beetroot and stir well until fully combined.
6. Transfer the mixture to the prepared tin, smooth the top, and decorate with blanched almonds (if using).
7. Cover the tin with foil and bake for 1 hour and 15 minutes. Remove the foil and cook for a further 15–25 minutes until a skewer inserted comes out clean.
8. Allow the cake to cool for 20 minutes before removing it from the tin.

Moving on, we find a simple yet flavourful option that skips the soaking and uses canned pineapple for an injection of moisture and sweetness.

4. Moist Christmas Cake (No Added Sugar or Fat)

This cake is surprisingly moist and full of flavour, achieving its sweetness entirely from a combination of dried fruit and canned crushed pineapple, eliminating the need for any added sugar or fat.

Ingredients

The Fruit Base: 500g mixed dried fruit, 1/2 cup chopped dried apricot, 1 (400g) can crushed pineapple with juice, 1/4 cup fresh orange juice. The Flavour: 1 tsp mixed spice, 1 tsp baking soda. The Cake Base: 2 large eggs (separated), 2 cups wholemeal self-rising flour.

Instructions

1. In a large saucepan, combine the mixed dried fruit, chopped apricots, crushed pineapple with its juice, orange juice, mixed spice, and baking soda.
2. Bring the mixture to the boil, stirring occasionally. Reduce heat and simmer for 5 minutes. Remove from heat and allow to cool completely.
3. Preheat the oven to 160°C (320°F). Grease and line a round cake tin.
4. In a separate large bowl, whip the egg whites until stiff peaks form.
5. Whisk the egg yolks into the cooled fruit mixture.
6. Fold the wholemeal self-rising flour into the fruit mixture, then fold in the stiffly whipped egg whites to create a firm mixture.
7. Spread the batter into the prepared cake tin and bake for 1 1/2 hours.
8. Cover the hot cake with foil and allow it to cool in the pan.

If you enjoy the taste of a classic tea loaf, you’ll appreciate this next fruit cake which uses Earl Grey tea to plump the fruit and add a subtle, fragrant note.

5. Earl Grey Fruit Cake (Vegan, Sugar-Free, and Oil-Free)

This delightful fruit cake uses maple syrup for sweetness and gets its rich flavour from Earl Grey tea, making it a unique and fragrant addition to your festive baking lineup. It’s also fully vegan and oil-free.

Ingredients

For the Dried Fruit Mixture: 3 Earl Grey tea bags, 3/4 cup boiling water, 10 oz dried fruit (raisins, cranberries, cherries), 1 orange (zested). For the Batter: 2 c – 2 tbsp whole wheat pastry flour, 2 tsp baking powder, 3/4 tsp pumpkin pie spice, 1/8 tsp nutmeg, 2 tsp Plant-Based Egg (or equivalent substitution), 1 1/2 tbsp plant milk, 1/2 cup maple syrup, 1 small orange (juiced). For a Syrup (Optional): 2 Earl Grey tea bags, 1/3 cup water, 1 lime or 1/2 lemon (juiced and zested), 3 tbsp maple syrup.

Instructions

1. To make the Dried Fruit Mixture: In a large bowl, steep the Earl Grey tea bags in the boiling water for 5 minutes. Remove and squeeze out the liquid. Add the dried fruits and orange zest, mix well, and set aside to soak for a minimum of 2 hours, or ideally overnight.
2. Preheat the oven to 350°F (175°C) and line a 1-pound loaf pan with parchment paper.
3. To make the Batter: To the soaked dried fruit mixture, add the flour, baking powder, pumpkin pie spice, nutmeg, and Plant-Based Egg substitute.
4. Give everything a quick stir, then add the plant milk, maple syrup, and the juice of the small orange. Mix until you have a thick batter.
5. Spoon the batter into the loaf pan and cook for 1 hour to 1 hour and 10 minutes, checking doneness with a toothpick.
6. To make the Syrup: While the cake cooks, combine the tea bags, water, lime/lemon zest and juice in a small saucepan and bring to a boil. After 2 minutes, remove the tea bags, add the maple syrup, and boil again. Continue cooking until the liquid reduces by half (about 5-10 minutes).
7. Remove the cake from the oven, liberally poke it with a toothpick, and pour the syrup over the hot cake.

Our next selection is a rich and decadent cake that gets its moist crumb and natural sweetness from mashed bananas and dates.

6. Sugar-Free Christmas Cake with Banana and Dates

This recipe uses a banana cake base, resulting in a moist cake that relies on the natural sweetness of ripe bananas and soft dates, with a touch of coconut sugar, for a satisfyingly rich flavour.

Ingredients

The Fruit Soak: 2 tea bags, 1 cup boiling water, 1 cup soft dates (chopped), 1/2 cup prunes (chopped), 1/2 cup fresh cranberries, 1/2 cup mixed peel (diced and rinsed), 2-3 tbsps raisins (optional). The Cake Base: 4 ripe bananas (mashed), 1/4 – 1/2 cup coconut sugar, 2 eggs (lightly beaten), 1/2 cup vegetable oil. The Dry Mix & Spice: 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp cinnamon powder, 1 tsp clove powder, 1 tsp ginger powder, 1/2 tsp nutmeg powder. The Nuts: 1 cup mixed nuts (toasted and chopped).

Instructions

1. Steep the tea bags in 1 cup of boiling water. Add all the chopped dried fruit, cranberries, and mixed peel into a deep saucepan. Cover the fruit with the tea decoction and bring to a gentle boil, mashing the cranberries slightly. Set aside to cool for a few hours or overnight.
2. Toast and chop the mixed nuts (almonds, walnuts, and pecans work well) and set aside to cool.
3. Preheat the oven to 180°C and prepare an 8-inch round tin with baking parchment.
4. In a large bowl, mash the bananas with the coconut sugar and spices. Add in the beaten eggs and oil and whisk until well combined.
5. Add the baking soda and powder to the wet ingredients, then fold in the flour until mixed.
6. Add the boiled fruit (including any liquid) and mix evenly through the batter. Then fold in the toasted nuts.
7. Pour the batter into the prepared tin and bake in the middle rack of the oven for 35-40 minutes, or until a skewer comes out clean.
8. Cool on a wire rack before serving.

Next, we feature a simple, no-fuss recipe that uses honey as the primary sweetener and is perfect for a smaller gathering.

7. Refined Sugar Free Christmas Cake

A fast and easy option using ground nuts and seeds (LSA) for a nourishing Christmas treat, sweetened with rice malt syrup or honey. This cake is quick to prepare and is best served warm.

Ingredients

The Fruit Soak: 1/2 cup dried fruit (apricots and sultanas), 30ml sherry (optional, or other fruit juice). The Dry Mix: 2 cups hazelnut meal, 1 cup LSA (linseed, sunflower, and almond) meal, 2 tbsp nutmeg, 1 tbsp cinnamon, 2 tsp baking powder, 1/4 tsp salt, 1 vanilla pod (scraped). The Wet Mix: 4 eggs (free range), 1/4 cup coconut oil (melted), 2 tbsp rice malt syrup (or honey), 2 tbsp water. The Topping: 1 handful raw almonds.

Instructions

1. Soak the dried fruit in sherry or juice overnight.
2. Preheat the oven to 180°C (350°F). Line a square cake tin with baking paper.
3. In a large bowl, combine the hazelnut meal, LSA meal, spices, baking powder, salt, and vanilla pod contents. Stir through the soaked dried fruit.
4. Beat the eggs and add them to the dry mix with the coconut oil and rice malt syrup/honey. Add the water and stir well to combine.
5. Spoon the mixture into the prepared tin and bake for 30-40 minutes or until it passes the skewer test.
6. Remove from the oven, allow to cool slightly in the tin, then remove and top with the raw almonds. Continue to cool on a wire rack before slicing.

Finally, let’s explore a rich cake that offers a choice of flours and a unique fruit-soaking technique.

8. Low Sugar Christmas Cake (Gluten Free)

This cake uses a low-sugar mincemeat base and a mix of alternative flours, keeping the overall sugar content minimal while maintaining a rich and satisfying texture. The use of xylitol or Natvia provides sweetness without the added sugar.

Ingredients

The Base: 800g low sugar mincemeat, 4 tbsp brandy (optional, for soaking). The Wet & Sweet: 250g unsalted butter (soft), 100g xylitol (or 50g Natvia), 4 eggs, 2 tsp blackstrap molasses, zest and juice of 1 orange. The Dry & Spice: 150g ground almonds, 100g sorghum flour, 100g buckwheat flour, 1 tbsp mixed spice, 2 tsp ground cinnamon, 2 1/2 tsp gluten-free baking powder, 1 tsp xanthan gum. The Finisher: 1 tbsp brandy (optional, for feeding).

Instructions

1. Optional: Soak the low-sugar mincemeat in 4 tbsp of brandy for 1 1/2 hours.
2. Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm cake tin.
3. Beat the butter with the xylitol/Natvia for 2-3 minutes until light and fluffy.
4. In a separate bowl, combine the ground almonds, flours, mixed spice, cinnamon, baking powder, and xanthan gum.
5. Stir the eggs, molasses, orange zest, and orange juice into the butter mixture until combined.
6. Stir through the dry ingredients, then add the mincemeat and mix well.
7. Spoon the batter into the cake tin and smooth the top. Bake for 30 minutes, then lower the oven temperature to 160°C/325°F/gas 3 and bake for another 1-1 1/2 hours, or until a skewer inserted into the centre comes out clean.
8. Allow the cake to cool slightly, then pierce all over with a skewer and spoon over 1 tbsp of brandy (if using). Allow to cool completely before decorating.