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  • 1/3 cup raisins
  • 1/3 cup Karen Berrios Golden Berries
  • 1/3 cup walnuts or pecans
  • 1/3 cup Almonds (chopped)
  • 1/3 cup Karen Berrios Cacao Nibs
  • 2/3 cup + 1 tbsp. vegan butter or ghee
  • 2/3 cup coconut sugar, panela or monk fruit
  • 1 tbsp. Maple syrup
  • 2 lemon zest
  • 2 ½ cups whole meal flour, oat four or whole rice flour
  • ½ cup Karen Berrios Chia seeds
  • 1/3 cup Almond Flour
  • ¾ tbsp. bicarbonate of soda
  • ½ tsp Karen Berrios Ginger Root Powder
  • ½ tsp ground cinnamon
  • Buttermilk: (1 cup almond, coconut or soy milk+ 2 tbsp. lemon juice)

Cooking instructions:

  • Preheat the oven to 140º C or 275 º F. Grease a round cake tin and line it with baking parchment.
  • In a large bowl whisk together, with your flat-beater attachment, the softened coconut oil or vegan butter, coconut sugar, maple syrup and orange and lemon zest until fluffy.
  • In a separate bowl, sift together flour, ground chia seeds, almond flour, bicarbonate, ginger powder and ground cinnamon.
  • Add the dry ingredients into the previous mixture, along with the buttermilk. Stir until just combined.
  • Stir in the fruits covered with flour. Pour the batter into the prepared tin and bake for 2-3 hours. Leave the cake to cool completely in the tin on a wire rack then turn it out and brush all over with rum or brandy (optional)
  • Enjoy this fruit cake as your perfect Christmas dessert or snack

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