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Vegan Chocolate Christmas Cake {Panforte}

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Chocolate Christmas Cake, also known as Panforte Italian Christmas Cake, is an easy to make Christmas dessert, with maple syrup, nuts, dark chocolate, cocoa, spices, and dried fruit. A Christmas cake that’s both vegan and paleo friendly with a rich chewy toffee-like texture. Serve in small slices or box it as DIY holiday gift. 
slices of Panforte (chocolate Christmas cake)
Hey friends! I hope your December is off to a nice start! Just letting you know this vegan Christmas Cake (Panforte) recipe was originally published in December 2016. I retested and updated content just a bit. I really wanted to re-share this goodie of a Holiday recipe because it makes an amazing DIY gift or party dessert. I hope you don’t mind me republishing. Thank you for following Cotter Crunch Y’all!

When I first married my Foreign Kiwi Husband (wow, almost 9 years ago), I knew I would be taking on some new Holidays traditions as well as sharing my own! For instance, when we have Christmas in  New Zealand, it is Summer. There is a Christmas BBQ with plenty of bloody Mary’s, Ginger beer, Pavlova (which is naturally gluten free, yay!), zesty salads, lamb, and all kinds of fruity chocolate Christmas Cake that taste like candy, or lollies (the Kiwi name for candy).

It’s awesome! Growing up in Texas, the only Christmas cake I knew of was in the form of Chocolate Bundt Cake, or Oreo dirt pie …cake? Ya, those were all new to The Kiwi too. None of these cakes were paleo, or vegan, or even some what “healthy.” That is until I (I mean we) created our own traditions. A melting pot of traditions you might say. Ya, that’s our Crazy Cotter Household.

I know what you are thinking… “Um, Lindsay, how is an Italian Style Chocolate Christmas Cake a new holiday tradition?” I’m not Italian. The Kiwi is obviously not Italian. But here’s the thing; our tradition is about trying NEW things and recipes. So whenever anyone shares a new holiday baking recipe with me, cake or pie, I make it (with a gluten free healthy twist). Some have TOTALLY bombed. Um, like trying to make a paleo pumpkin bundt cake (ugh, don’t even ask about that), but the majority have been AWESOME!

For example,  the past two years I’ve had a dear Italian friend, who’s like a mom to me, has shared her family recipes with me. She often asks me how to we can make these recipes with better ingredients or gluten free. Hence the grain free tea cake. I’ve also gone through our family cookbook to find new recipes.  Remember that hot fruit bake? Yes, that one is EPIC and I made that last year for us, too! But paleo and vegan friendly. You see where I’m going with this, right? It’s a new tradition with a NEW Christmas Cake or holiday bake. Ohhh I rhymed!

A chocolate Christmas cake cut into triangles, dusted with cocoa powder

As you can see, this year is no different. I am “revamping” a fruit cake. But not your grandma’s fruit cake or Christmas cake.

Nope, it’s PANFORTE, a dark chocolate Christmas cake! The name alone is just way sexier, right?

What is Panforte (besides a Chocolate Christmas Cake)?

Panforte is a festive Italian fruit cake with a toffee/candy like texture, rich dark chocolate, nuts, and fruit.  You can play around with different types of fruit and nuts as long as you keep the measurements the same. For instance, instead of hazelnuts, I used macadamia nuts and almonds. I also used dried cherries and figs. OH MY!

dark chocolate shavings

The key to making this chocolate Christmas cake healthier is by using different sweeteners and fats.. My secret? Coconut oil, maple syrup, and dark chocolate baby! Cacao/Cocoa powder dusted on top and mixed right in!

 

How to make CHOCOLATE CHRISTMAS CAKE (PANFORTE) 1 minute video

Panforte Italian Christmas Cake, sliced into triangles

You can sprinkle your chocolate Christmas cake with powdered sugar or use a sugar free powdered sugar.

I mentioned how to make sugar free powdered sugar in this cookie recipe, but there is also a sugar free confectioner sugar available.

dusting cacao powder over a chocolate Christmas cake (Panforte)

We all have own version of healthy, but healthier to means using REAL ingredients that are not processed (if possible).

slices of Italian chocolate Christmas cake tucked into a linen napkin lined basket

Thanks to Better Body Foods for letting me use their awesomely organic Coconut oil and vanilla to make this chocolate Christmas cake. The recipe came together perfectly and in no time! What wonderful REAL food ingredients! Check them out for yourself below. Oh and I should note, I find most pf these products at my local grocer or at Walmart. Yup, SCORE!

Better Body Foods liquid coconut oil

KEY ingredients for a Paleo friendly and Vegan Chocolate Christmas Cake!:

  • Coconut Oil (their liquid or Extra Virgin both work in this recipe). Be sure to use refined coconut oil so it doesn’t taste like coconut.
  • Pure Vanilla
  • Coconut Palm Sugar or other unrefined Sugar (date sugar, etc.)

Now all you have left to do is slice up and serve your chocolate Christmas cake! 

hand holding a slice of gluten free Panforte (chocolate Christmas cake)

I’m bringing this chocolate Christmas cake to our Christmas Eve Party, but it also makes for a cute gift idea. You know how I love those easy DIY gifts. Just put in a tin box, put a bow on it, then BAM. GIFT IS DONE! At least that’s how I think. Haha!

Enjoy the chocolate Christmas cake recipe! If you make it, I’d love for you to share photos of it with me on Instagram and/or Facebook!

 

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Easy Chocolate Christmas Cake {Vegan, Paleo}

★★★★

3.5 from 21 reviews
  • Author: Lindsay Cotter
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 min
  • Yield: 16 slices 1x
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Description

This Chocolate Christmas Cake, also known as Panforte Italian Christmas Cake, is easy to make with maple syrup, nuts, dark chocolate, cocoa, spices, and dried fruit. A Christmas cake that’s both vegan and paleo friendly with a rich chewy toffee-like texture. Serve in small slices or box it as DIY holiday gift.

Scale

Ingredients

  • 2 1/2 cups dried fruit, such as fig, dried cranberries, cherries, or raisins
  • 1 1/4 cup raw whole almonds, toasted and then coarsely chopped.
  • 1 cup macadamia nuts or hazelnut (halves), pre roasted or toasted (if you are using hazelnuts, remove the skin first)
  • 4 tbsp tapioca flour (see notes) *updated*
  • 2 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 tbsp refined coconut oil
  • 1 tsp vanilla
  • 3 to 4 ounces of chopped dark chocolate (around 90–100 grams)
  • 3/4 cup maple syrup (or agave if you are not vegan)
  • 2/3 cup coconut palm sugar. (See notes for other options)
  • Optional powdered sugar and cocoa or cacao powder to dust. For sugar free powdered sugar see notes.

Instructions

Recipe UPDATED 12/1/2017

  1. Make sure all your fruit is chopped. If you are using figs or dried apricot, give them a pulse in the food processor to chop. If you are using smaller dried fruit, like raisins/cranberries, no need to chop.
  2. Preheat oven to 350F. Toast the almond for 5-7 minutes or until golden. Each oven will vary.
  3. Remove from oven. *Note* you can use macadamia nuts that are roasted and not toast them.
  4. Place toasted almonds in a food processor and pulse until coarsely chopped. You can do the same for the macadamia nuts or chop by hand. You should still have large pieces of nuts once chopped.
  5. Now reduce your oven to 325F.
  6. Preheat oven to 325F.
  7. Grease or line a 8 to 9 inch cake pan (or spring form pan) with parchment paper. Grease the sides and line the bottom with parchment paper.
  8. Combine fruit, nuts, flour, cocoa, ground ginger, cinnamon in a large mixing bowl.
  9. In a small sauce pan combine your coconut oil, dark chocolate, and vanilla. Melt until combined on medium heat. Set aside. (See notes for alternative microwave instructions).
  10. Next Combine your maple syrup and coconut palm sugar in a small sauce pot. Mix on low until sugar is dissolved, then bring to a boil. You can use a candy thermometer to heat the sugar and maple syrup until the temperature reads 240 F (115ºC.) This usually takes 3 minutes or so. Once it reaches that temperature, remove from heat.
  11. Immediately pour the hot syrup and melted chocolate mix over the fruit and nut mixture and with a sturdy spoon, mix quickly until everything mixed and coated. You will need to do this fast so it does “candy” in the bowl.
  12. Press the batter into prepared caked tin. I would use a spatula that is a bit damp to press the batter into the tin. That way it doesn’t stick. (see notes for tips to hold batter)
  13. Bake until set (about 30- 33 minutes or so) . Be sure not to overcook or it will crumble.
  14. Remove from oven.
  15. Let it sit and cool for a few hours.
  16. Once cooled, dust with cocoa and/or powdered sugar.
  17. Slice thin or into small blocks, then keep wrapped or in a tight container. Should make 15-20 small slices or more if you cut into small 1-2 inch squares.
  18. To keep flavor Wrap tightly in parchment paper and store in tin. Keeps well for a while there.

Notes

  • If you don’t have coconut palm sugar, then regular sugar will work but it is not paleo. I recommend using coconut palm sugar for that nutty tasty and lower glycemic index. Sugar free option, Swerve .
  • For melting chocolate in the microwave, simply place coconut oil, dark chocolate in a microwave safe bowl. Cooking in 30 second increments, stirring between, until melted.
  • Notes for batter to set – If you find the batter is not thoroughly mixed with the hot syrup, once placed in the cake tin (pre baking), simply mix a a few tablespoons each of maple syrup and sugar again over high heat. Let it boil for 1 minute then pour on top of the cake tin in the areas that did not set. Then place in oven to bake. 
  • It’s best to use tapioca flour or rice flour. Coconut flour varies depending on the type of fruit you use.
  • Category: dessert
  • Method: baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 190
  • Sugar: 12.5g
  • Fat: 12.5g
  • Saturated Fat: 3g
  • Carbohydrates: 17.4g
  • Fiber: 2.4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: holiday desserts, gluten free, paleo, low carb, cake, chocolate

If you cut these into thin slices or little block/squares it makes more that 15. The pictures below are thick slices that would serve 3 each.

a basket full of chocolate Christmas cake slices

What’s your favorite type of Christmas Cake? What Holiday traditions do you make?

I’m nosy! Plus I’d love more recipes to try out next year.

Fun times ya’ll, fun times.

p.p.s

I haven’t done any other Christmas shopping. DO you think my nieces and nephews will accept just cake or trail mix? LOL! Worst aunt ever. I know. Online shopping here I come!

A  tasty #Holiday Chocolate Christmas Cake that’s easy to make or gift! #Vegan #grainfree

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This Italian Style Chocolate Christmas Cake recipe is sponsored by my friends over at Better Body Foods! Thank you for allowing me to share their wonderful products and talk about this caring company.

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Chocolate Christmas Cake, also known as Panforte Italian Christmas Cake, is easy to make with maple syrup, nuts, dark chocolate, cocoa, spices, and dried fruit. A Christmas cake that’s both vegan and paleo friendly with a rich chewy toffee-like texture. Serve in small slices or box it as DIY holiday gift. www.cottercrunch.com @cottercrunch

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  4. Cara's Healthy Cravings says

    December 5, 2016 at 7:11 AM

    I love a good Christmas cake!
    The recipe that is traditional in my family is the kind that is baked in a loaf pan, studded with tons of dried fruit and soaked in brandy or rum a few weeks before Christmas. I always anticipate a slice each Christmas.

    I have pinned your recipe so I can give it a go, how can a dark chocolate Christmas cake be anything but fabulous?!

    Reply

  7. Kayla says

    December 5, 2016 at 9:12 AM

    What a fun thing to make for the holidays! It’s a unique twist on those fruit and nut cakes you see in the grocery stores, and looks way more appealing. It looks so yummy!!

    Reply

  11. GiGi Eats says

    December 5, 2016 at 10:04 AM

    I wonder if I made this cake for the in-laws (who notoriously love alllll things traditional for the holidays – ie, LOTS of sugar and flour)… If they would adore it?! Hmmmmmm!!!!! Testing 😉

    Reply

  12. Kat says

    December 5, 2016 at 11:43 AM

    So I know that this is supposed to be a shared Christmas Cake and all that – but there’s no way this sucker would make it out of my house. I’m calling DIBS on the entire thing! Though I must admit that I am on a full mission to trick my little brother daily into eating healthy sweets. I got him to eat a chickpea blondie the other day and he LOVED it – then went backwards when I told him what it was made of and said he hated it 😉 This Chocolate Christmas Cake may just have to be put to the test!! 😉

    Reply

  14. Sarah says

    December 5, 2016 at 11:52 AM

    All the memories of fruit cake flooding back with this one.. but this one looks so much better! I might have to find time to whip this up for my grandma’s since neither can bake this year being in a nursing home/ recovery (broken hip) center.

    Reply

  15. Laura @ Sprint 2 the Table says

    December 5, 2016 at 12:08 PM

    Oh man… I LOVE panforte!!! This sounds amazing. I love all Christmas baked goods. Fudge is a staple every year, as are various cookies. Didn’t you have a GF sugar cookie recipe? Vegas has been asking for them…

    P.S. Rhyming in a Christmas tradition/baking post? You’re too corny. LOL!

    Reply

  19. Emily says

    December 6, 2016 at 12:37 AM

    Oh wow. Delicious. I love that you and your husband do different traditions for holidays; it’s so fun to try new cuisines and new recipes for celebrating the birth of the Lord Jesus Christ. <3 And if I were your niece or nephew, I would totally love cookies or cake from you.

    Reply

  21. Julia Mueller says

    December 6, 2016 at 10:20 AM

    I love that you and your hubs try out new recipes to form your own holiday traditions! Such a fun change-up. This cake is perfection! I love panforte and am obsessed with this healthier version. Coconut oil and coconut sugar is absolutely amazing in baked goodies ..I have everything I need to whip this up!

    Reply

  25. Taylor Kiser says

    December 6, 2016 at 8:30 PM

    Creating new traditions during the holidays is so fun, right?! This easy chocolate Christmas cake looks like a great tradition to start! Wish I had a slice right now!

    Reply

  32. Kerry says

    December 31, 2016 at 2:29 PM

    This really didn’t work. Sorry to leave a negative comment (I have enjoyed other recipes of yours) but I feel I should because perhaps you will take another look at your recipe. I am a very careful and experienced baker – I used to do it professionally. When I added the chocolate to the syrup it seized. I had to toss it and start again. Round 2 resulted in a final mixture that was nowhere near sticky enough to stay together, so I decided to abandon the recipe and solve the problem by adding some date caramel and create bites instead.

    I think you should test this recipe some more since it is very frustrating to make something with expensive ingredients and have to problem solve it several times and end up with a less than satisfying result.

    Reply

    • Cotter Crunch says

      December 31, 2016 at 2:34 PM

      Oh I’m so sorry to hear that Kerry! I’ve made this 3 x. I’ve had others make it too. What kind of chocolate did you use? I’ll be sure to test again and get back to you. Thanks for the feedback!

      Reply

      • Karen says

        December 9, 2017 at 8:37 AM

        I had the same problem. I was planning to serve it for a party tonight and I can’t even cut it. It just crumbles. I spent a lot of money on these ingredients and frustrating time trying to figure out what to do. Am thinking about pouring some bourbon or brandy on it. Otherwise I will just toss it.

        Reply

        • Cotter Crunch says

          December 9, 2017 at 9:25 AM

          I”m so sorry to hear that! I updated the recipe instructions, separating the chocolate and sugar mix after retesting. I’m about to test a 3rd time. I’ve found that it depends on the coconut flour. I’d like to give another option there due to this problem. I’ve had several had it work out great! And a few with this problem. I’m determined to find the SOLUTION so no one has this problem.
          Karen and Kerry, shoot me an email and I am happy to send you a little gift due to make up for your costs and your frustrations. Thank you for your feedback, truly!

          Reply

  33. cakengifts.in says

    May 23, 2017 at 2:34 AM

    Superb!!! cake , we love very much this recipe and thanks to you for giving this awesome!! recipe. I will try this recipe recently. Thanks!!!

    Reply

  34. Cassie Autumn Tran says

    December 2, 2017 at 11:23 AM

    This chocolate cake looks sexy indeed! Never grew up eating panforte–I don’t think I’ve ever tried it!–but it sounds amazing! I love how you added your own little unique twist on the traditional recipe as well!

    Reply

  35. Natasha @ Salt & Lavender says

    December 3, 2017 at 7:40 PM

    This looks awesome!! “The Kiwi is obviously not Italian” made me chuckle. Oh man, I was just telling my sister how great it would be to do BBQs outdoors for Xmas. I mean we’re insane and BBQ all year round here in Alberta anyway, but yeah, to actually have warm weather for Christmas sounds amazing. Will you be going to NZ for Xmas anytime soon?

    Reply

  39. Pat says

    December 30, 2017 at 7:00 PM

    I love the sound of this recipe. I am half Italian but have never heard of this cake. (this is what comes from the father being the Italian one and never living around the Italian side.) I looked back at an original recipe for this cake and noticed it used pistachios. Is there a reason you used hazelnuts/macadamia nuts instead? As a Texas gal myself I am always tempted to use pecans lol. Happy New Year from Fort Worth

    Reply

    • Cotter Crunch says

      December 30, 2017 at 10:31 PM

      Ohh you must ask your father about this! Curious if he has had it. I didn’t use pistachios only because I was looking for something more buttery and non green for photos. 😂. Like macadamia nuts, they are around the same cost as delicious. I’ve had many people use both? Whatever floats your boat. Hope that makes sense

      Reply

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