This grain-free, gluten-free, and paleo-friendly Christmas cake is inspired by a traditional Italian cake called Panone Bolognese. Rich and aromatic, sweetened with honey and jam, and enriched with chocolate, nuts, and raisins, this delicious coconut flour cake is the perfect addition to a Christmas menu and makes a perfect homemade Christmas gift.
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The origins of the Italian Panone Bolognese
Among my favorite Christmas memories from when I was a child is (guess what!) food. In Italy food is a very big deal, and Christmas food is an even bigger one. It’s not uncommon for families to sit down at the table and enjoy a phenomenal Christmas meal that lasts all day long! Every geographical area and even family has their own traditions when it comes to Christmas food.
Among many others, one food I really used to enjoy during the holiday season was this chocolate and fruit cake that a family friend used to gift us every year. It used to sit on my grandfather’s kitchen credenza wrapped up and calling to be eaten!
The name Panone means “big bread” and this cake is indeed a sweet, big bread that is typically made around Christmas time. This cake originated in the town of Bologna, in central Italy.
Made with tasty yet simple ingredients, this peasant cake features “mustard” jam (a typical jam made of various fruit), honey, spices, chocolate, nuts, and dried (or candied) fruit. The original recipe also calls for flour and it’s made with sourdough which is left fermenting overnight. The result is a very rich and sweet cake that you’d only eat a small slice at a time.
A revisited version that is grain-free, gluten-free, paleo-friendly, and lower in sugars
If you have been following around you know that our family mostly follow a grain-free diet and all my recipes are grain- and gluten-free. For baking I love using coconut flour (my favorite is Bob’s Red Mill organic coconut flour), and you can check the links down below for more coconut flour desserts.
The benefits of coconut flour include a low carbohydrate content, and a high content of fibres, potassium and manganese. Coconut flour also contains medium-chain triglycerides (MCT), which makes it healthier than other nut flours.
In addition, coconut flour is highly absorbent, which means you need to use a limited amount of flour in a recipe. Usually, coconut flour recipes also call for more eggs, which makes them higher in protein.
If using coconut oil rather than butter, this recipe is also paleo-friendly!
Finally, compared to the original recipe, I reduced the amount of jam and honey, and completely omitted the extra sugar the recipe calls for. Even though this cake is still pleasantly sweet, it’s much lower in sugar, making it a healthier holiday dessert.
A delicious addition to your Christmas menu or a sweet homemade gift
This spicy and rich cake makes a perfect addition to your holiday menu, especially if you’re looking for healthier options, or if you follow a grain-free, gluten-free, or paleo diet.
Wrapped up nicely it also makes a lovely (and budget-friendly) homemade gift for your loved ones!
Ingredients for this Fruit and Chocolate Christmas Cake
- 2/3 cup (200 grams) plum or fig jam
- 1/4 cup (60 grams) honey
- 4 eggs
- 1/4 cup (60 grams) butter, melted (or coconut oil for the Paleo version)
- 1/3 cup (40 grams) coconut flour
- 1/2 cup (40 grams) cacao powder
- 2/3 cup (100 grams) chopped dark chocolate or chocolate chunks
- 3/4 cup (100 grams) raisins
- 1/2 cup (70 grams) almonds
- Peel of 1/2 organic orange, grated
- 1 teaspoon allspice mix
- 1 teaspoon baking powder
- 1 pinch sea salt
- 1 extra tablespoon of jam or honey to glaze the cake (optional)
How to make this Fruit and Chocolate Christmas Cake
- Preheat the oven to 350 degrees F and place the butter (or coconut oil) into the loaf pan in the oven until melted
- In the meantime, get all your ingredients ready. First, soak the raisins by placing them in a bowl with warm water for about 15 minutes. Drain them and remove all liquid and set aside
- Coarsely chop the almonds with a knife and grate the peel of about half an orange. Set aside
- In a large bowl, combine jam, honey, melted butter, orange peel, and eggs and whisk
- Add cacao powder, coconut flour, spices, salt and baking powder and whisk together until all ingredients are well incorporated and the batter is smooth
- Fold in the chopped chocolate or chocolate chunks, the raisins, and the almonds using a spatula
- Place into a greased loaf pan and bake in the preheated oven for about 50 minutes, or until the cake is firm. If wanted, brush the surface of the cake with honey or jam to make it shiny
- Let the cake cool completely before slicing a serving. Enjoy and Merry Christmas!
Notes
If wanted, you can replace 1/2 raisins with other pre-soaked dried fruit such as unsweetened figs, prunes, cherries, or apricots.
This cake can be stored at room temperature in an airtight container or plastic wrap for up to a week.
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Bob’s Red Mill Organic Coconut Flour
Bob’s Red Mill Organic Baking Powder with no Aluminium
KOOV Ceramic Loaf Pan 9 x 5 inch
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Fruit and Chocolate Christmas Cake (Gluten-Free, Paleo)
Ingredients
- 2/3 cup (200 grams) plum or fig jam
- 1/4 cup (60 grams) honey
- 4 eggs
- 1/4 cup (60 grams) butter (or coconut oil for the Paleo version)
- 1/3 cup (40 grams) coconut flour
- 1/2 cup (40 grams) cacao powder
- 2/3 cup (100 grams) chopped dark chocolate or chocolate chunks
- 3/4 cup (100 grams) raisins
- 1/2 cup (70 grams) almonds
- Peel of 1/2 organic orange grated
- 1 teaspoon allspice mix
- 1 teaspoon baking powder
- 1 pinch sea salt
- 1 extra tablespoon of jam or honey to glaze the cake optional
Instructions
- Preheat the oven to 350 degrees F and place the butter (or coconut oil) into the loaf pan in the oven until melted
- In the meantime, get all your ingredients ready. First, soak the raisins by placing them in a bowl with warm water for about 15 minutes. Drain them and remove all liquid and set aside
- Coarsely chop the almonds with a knife and grate the peel of about half an orange. Set aside
- In a large bowl, combine jam, honey, melted butter, orange peel, and eggs and whisk
- Add cacao powder, coconut flour, spices, salt and baking powder and whisk together until all ingredients are well incorporated and the batter is smooth
- Fold in the chopped chocolate or chocolate chunks, the raisins, and the almonds using a spatula
- Place into a greased loaf pan and bake in the preheated oven for about 50 minutes, or until the cake is firm. If wanted, brush the surface of the cake with honey or jam to make it shiny
- Let the cake cool completely before slicing a serving. Enjoy and Merry Christmas!
Notes
This cake can be stored at room temperature in an airtight container for up to a week.