Gluten-Free Fruit Cake Truffles
this is the perfect combination of a festive and nostalgic holiday treat. these gluten-free fruit cake truffles look like adorable mini fruit cakes and taste so much more delicious than the boxed fruit cakes we know and hate- ha! I use a shortcut with boxed vanilla almond flour cake mix to form the base. Choose your favorite dried fruits like pineapple, apricots and cranberries and your favorite nuts. I used pistachios for a festive color and crunch. serve these at your next holiday party and they will disappear instantly!
the inspiration:
these were inspired by a fruit cake truffle I made years ago for a newspaper article in Fort Worth. In that version, I used actual fruit cake mixed with some brandy, and spices, then rolled in white chocolate with sprinkles. They were lovely but definitely not gluten-free friendly. this updated version is made with clean ingredients and is naturally sweetened with a touch of orange liqueur for depth. I think you will love them.
the ingredients:
here is the ingredient line up:
- boxed simple mills vanilla cake mix: this is my go-to when you need a quick white cake recipe.
- dried fruits and nuts: use what you like– I used dried pineapple, apricots, cranberries and pistachios mainly for the color palette and they are my favorites.
- coconut oil: for the cake batter.
- vanilla bean paste: adds depth of flavor.
- eggs: for the cake batter.
- fresh orange: fresh orange juice and zest add that fruit cake flavor.
- orange liqueur: also adds a special fruit cake flavor.
- white chocolate: we add melted white chocolate to form cake balls/truffles and also to top the truffles.
Gluten-Free Fruit Cake Truffles
Equipment
- 2 Pack Square Silicone Molds, 1.4" x 1.4" x 1" Cube
Ingredients
- 3 large eggs
- ⅓ cup coconut oil melted
- ⅓ cup filtered water
- 1 Tablespoon vanilla bean paste
- 1 box Simple Mills Vanilla Cake Almond Flour Baking Mix
- 2 Tablespoons orange zest
- ¼ cup fresh orange juice
- 1 teaspoon Grand Marnier or any orange liqueur optional
- ½ cup assorted dried fruits and nuts finely minced (I used dried cranberries, apricots, pineapple and pistachios), plus more for garnishing
- ⅓ cup white chocolate chips melted
- one 9 oz bag of white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 325 degrees and grease a 9-inch round cake pan. Bake the boxed white cake according to package directions. Whisk together 3 large eggs, ⅓ cup coconut oil, filtered water and vanilla bean paste together. Fold in boxed white cake and mix until thoroughly combined.
- Transfer cake batter to prepared pan and bake for 30-33 minutes until cake just springs back.
- While cake is cooling, melt the ⅓ cup of white chocolate chips in a microwave safe bowl or over a double boiler.
- To a large bowl, add the warm cake and tear in pieces, stir in the orange juice and zest, orange liqueur, chopped fruits and nuts and melted chocolate.
- Break up cake with hands and mix until well combined and cake is able to form into balls.
- Form into 1-inch balls, pressing firmly, or alternately, you can press into 1-inch cubes in a silicone tray. Freeze while you are melting the bag of white chocolate chips.
- To a medium bowl, add the bag of white chocolate chips and teaspoon of coconut oil. Microwave in 30 second intervals, stirring each time until melted or melt over a double boiler.
- Working quickly in batches, dunk each truffle into the white chocolate, or simply drizzle it atop. Sprinkle chopped fruits and nuts atop quickly, as white chocolate dries instantly. Serve chilled and enjoy!
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