Chocolate Christmas Cake || Chocolate and Dried Fruit Cake (Paleo, Vegan, AIP)

A cake that is vegan , paleo and AIP too? Sounds pretty incredible isn’t it? Yes this cake indeed checks off all those boxes and plus it is quite delicious too!

So I had seen this recipe for Chocolate Fruit Cake by Southern-in-law, which looked very enticing. It was a refined sugar free and gluten free recipe. Last year I had baked an Indian Style Christmas Cake which is brown in color not due to chocolate but due to caramelization of sugar.  In India it is commonly called as ‘Plum cake’. However this year I wanted to make a paleo cake and so started looking for paleo cake recipes.  And that’s when I came across a paleo chocolate cake recipe by Otto’s Cassava flour.   I was thrilled to see that recipe since it was egg and nut free too which meant I could definitely try it.  But then the Chocolate Fruit Cake by Southern-in-law kept haunting me 🙂 Since I wanted to incorporate the dried fruits into the cake too.  So I thought ‘why not combine these two recipes?’.

That’s how this recipe came into being!  I looked at both the recipes and then doing some math in my head (since I wanted to make a small batch and since I was mixing both the recipes), I then came up with a recipe of my own, which I then wrote down on a piece of paper. I felt like I was back in my ‘pharmaceutics’ lab in undergrad pharmacy school where we used to create different formulations of medicines by changing up the proportions of the various ingredients and then testing to see which one was the best 🙂

Well, I am pleased to report out the results of my experiment.  The cake turned out great – it was a tad less sweet (which could be corrected by adding more quantity of dried fruits or by adding a little bit maple syrup). I have mentioned both those options in my recipe below. But whoa, I finally have a normal looking chocolate cake that I can eat!  I used carob powder instead of cocoa making this cake AIP compliant.  However, I decided to add some cashew nuts last minute since I have been able to re-introduce them successfully and I really wanted this cake to be a ‘Christmas fruit and Nut cake’ 🙂

Thank you to Southern-in-law and Ottosnaturals for inspiring me to come up with this cake.  I hope you like my combined version too! I cannot wait to make Otto’s Crazy Chocolate Cake original recipe along with their chocolate frosting next!

Wishing all you guys a Merry Christmas! May you have a happy and peaceful holiday season!

“For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life”– John 3:16

Sharing this AIP Christmas Cake recipe at the Paleo AIP Recipe Roundtable hosted by Phoenix Helix.

Chocolate Christmas Cake || Chocolate and Dried Fruit Cake (Paleo, Vegan, AIP)

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 8-10

A delicious chocolate christmas fruit cake that is grain free, dairy free and refined sugar free!


  • 1 1/2 cups chopped dried fruit (I used a combination of dates, prunes, apricots and raisins)
  • 1 cup boiling water
  • 3/4 cup cassava flour
  • 2 tbsp carob powder or cocoa powder (use carob for AIP)
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp apple cider vinegar
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 1/4 cup water
  • 2 tbsp maple syrup or honey( optional)
  • 2 tbsp chopped cashew nuts (omit for AIP)


  1. About 10-12 hours before baking the cake, soak the dried fruits in boiling water. Cover and keep aside until it is time to bake.
  2. Pre-heat oven to 300 deg F. Line an 8 inch round cake dish OR a 9 inch loaf pan with parchment paper and grease it with coconut oil.
  3. In a large mixing bowl, add all the ingredients and stir with a large wooden spoon or a hand mixer to mix well. Then add the soaked dried fruit along with all the soaked water too. The batter should be fairly thick.
  4. Pour the batter onto the baking pan and place in the oven to bake at 300 deg F (or 150 deg C) for about 45-50 mins. (Check after 40 mins by inserting a knife or toothpick in the center. If it comes out clean, then the cake is done).


If you skip adding the maple syrup or honey, your cake will be less sweet than a regular christmas cake. I prefer it that way but if you like your cake sweeter, you could add the additional sweetener or you could increase the quantity of dried fruit to 2 cups. After mixing the batter, the cake has to be baked immediately. I happened to bake mine in a round cake tin but I think a loaf pan would be better for this quantity as you would get perfectly sized slices that way!

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