Flourless Bishop’s Cake

A bishop's cake is a traditional British Christmas recipe. It's a fruit cake speckled with glacéed fruit, which is allegedly where it gets its name because the colorful fruits make it look like stained glass. Here, sugary glacéed fruits are replaced with big chunks of colorful dried fruit that give it a festive appearance without all the refined sugar. Since it's made from coconut and cashew or almond flour, it's also gluten-free! The flavor and texture are incredible — perfect for celebrating the holidays.

FLOURLESS BISHOP'S CAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 3/4 cup coconut sugar
• 1/2 cup pitted dates
• 1/2 cup dried apricots, halved
• 1/2 cup prunes, halved
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1/2 cup goji berries
• 1/2 cup Brazil nuts
• 1/2 cup walnuts
• 1/2 cup almonds
• 1/2 pumpkin seeds
• Zest of 1 lime
• Zest of 1 lemon
• 1 tablespoon vanilla powder or paste
• 3/4 cup raw cashews ground into flour/meal or almond meal
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 2 cups fresh pineapple
• 1 ripe banana
• 1/2 cup coconut cream or any non-dairy milk
• 1/2 cup shredded coconut
• 2 tablespoons ground chia or flax seeds
• 1 tablespoon maple syrup
• 2 tablespoons extra maple syrup

PREPARATION

1. Grease or line a rectangular baking tin and preheat oven to 335°F.
2. Add all of the sugar, dried fruits, and nuts to a large mixing bowl, then add the vanilla and zest. Stir to coat all of the ingredients, then divide the mixture in two, placing the second half in a separate bowl.
3. Add the cashew flour, coconut flour, and baking powder to the first bowl then stir to coat all of the ingredients making sure that they are all separated and evenly mixed.
4. Blend 1 cup of the pineapple with the banana, coconut milk, ground chia/flax seeds, and sweetener until smooth then add to the dry mixture.
5. Stir to combine, then press evenly into the baking tin and bake for 30 minutes.
6. Remove cake from oven and spread the topping over the cake then bake for another 30 minute turning the oven down to 300°F.
7. Remove from oven and pour the extra maple syrup over the cake, spread it evenly with a basting brush, then allow to cool before removing from pan. Store in the refrigerator and slice carefully with a sharp knife to serve.
8. Add the shredded coconut to the second bowl containing the dried fruits and nuts then blend the last cup of pineapple with the maple syrup and pour over the mixture. Stir to combine then let it sit until needed.

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