Gluten-Free Christmas Chocolate Biscuit Cake
Looking for a no-bake Christmas treat that’s packed with festive flavour, crunch and chew? This Gluten-Free Christmas Chocolate Biscuit Cake ticks all the boxes! It’s rich, chocolatey and packed full of sweet cranberries, spicy crystallised ginger, crunchy pistachios and ginger nut biscuits. It’s the perfect blend of holiday flavours in every bite.
A Festive Twist on a Classic Favourite
My Chocolate biscuit cake is already a well-loved treat in my home, but this version brings all the cosy flavours of Christmas. The addition of pistachios, cranberries and ginger gives each slice that extra something special. You could even decorate it further with white chocolate drizzle and gold sprinkles for gifting or serving at a holiday party.
So Easy, So Delicious
This is one of those recipes that takes very little effort, but the result is always impressive. No oven needed, just melt, mix, and chill. It’s a fantastic make-ahead dessert and keeps really well in the fridge for days (if it lasts that long!).
Perfect for Gifting or Entertaining
One of the things I love most about this Christmas Chocolate Biscuit Cake is how beautifully it slices. You get neat, sturdy pieces with jewel-like pops of cranberry and pistachio, and that little sparkle of icing sugar snow on top. It makes the perfect edible gift wrapped in cellophane with a festive ribbon, ideal for friends and family, teachers, or anyone who deserves a little holiday sweetness.
A Great Recipe to Get the Kids Involved
This is such a brilliant recipe to make with the kids too. There’s no baking required, so it’s safe and fun for little hands to help break up the biscuits, stir everything together and press it into the tin. You can even let them choose their own add-ins like mini marshmallows, crushed candy canes or Christmas sprinkles would all be fun additions! Plus, it’s a great way to start some festive family traditions in the kitchen.
Your New Christmas Classic
If you’re tired of the usual Christmas pudding or just want to offer a different dessert option on the table, this biscuit cake is a winner. It has all the flavour and indulgence of something much more complicated, but with a stress-free method. And the best part? You can make it days in advance and just pull it out when needed giving you more time to enjoy the season (and sneak a few slices when no one’s looking).
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Ingredients
Instructions
- Line a loaf tin with cling film, allowing extra to hang over the sides.
- Break the biscuits into small chunks and place in a large mixing bowl.
- Add the pistachios, cranberries and chopped crystallised ginger to the biscuits and mix.
- In a microwave-safe bowl or over a pot of simmering water, melt the chocolate, butter and condensed milk together, stirring often until smooth.
- Pour the melted chocolate mixture over the biscuit mixture and stir well to combine.
- Transfer the mixture to the lined loaf tin and press it down firmly with the back of a spoon.
- Cover the top with foil and place in the fridge for at least 4 hours or overnight.
- Once set, lift from the tin, peel off the cling film and dust the top with icing sugar.
- Slice and serve!
Notes
I used ginger nut biscuits for a spiced Christmas flavour, but digestives would also work.
Feel free to swap the add-ins: try chopped nuts, mini marshmallows, or festive sprinkles.
This keeps well in the fridge for up to 1 week, wrapped tightly or stored in an airtight container.
