Gluten-free Bolo-rei: our healthy and functional version
Bolo-rei is more than just a cake. It’s the aroma of orange in the air, dried fruits scattered across the table, and that moment when Christmas begins to take shape.
This is our interpretation of the classic: a gluten-free version, moist and full of flavor, which respects tradition while translating it into a lighter and more functional language.
We kept everything that makes the bolo-rei special—the dried fruits, the spices, the soft texture—and adapted the recipe with simple, natural ingredients.
An easy cake to make, beautiful to serve, and perfect for sharing.
Ingredients
Cake base
- 3 eggs at room temperature
- 120 g light brown sugar or coconut sugar
- 80 ml mild olive oil or melted butter
- 100 ml natural orange juice
- zest of 1 orange
- 1 teaspoon vanilla extract
Dry mixture
- 120 g almond flour
- 80 g rice flour
- 40 g sweet cassava starch
- 1 level tablespoon gluten-free baking powder
- 1 pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Filling
- 80 g chopped dried fruits (walnuts, almonds, hazelnuts)
- 60 g raisins or cranberries
- optional: a splash of Port wine or orange juice to rehydrate the fruits
Preparation
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Preheat the oven to 170 °C and prepare a bolo-rei tin or a round ring tin, greased and lined.
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Beat the eggs with the sugar until the mixture is light and fluffy.
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Add the olive oil, orange juice, zest, and vanilla. Mix well.
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In a separate bowl, mix all the flours, baking powder, salt, and spices.
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Incorporate the dry ingredients into the liquid mixture, without overbeating.
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Gently fold in the dried fruits.
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Pour the batter into the tin and smooth the surface.
If desired, you can decorate the top with whole dried fruits. -
Bake for 40 to 45 minutes.
Perform the toothpick test. It should come out moist, not dry. -
Let it cool before unmolding.
This gluten-free bolo-rei recipe proves that it is possible to maintain tradition with a functional approach.
Save this recipe, share it with those also looking for gluten-free alternatives, and return to it whenever Christmas calls for something special.
