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Marzipan Stollen (gluten-free, dairy-free)

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150 g of Raisins
200 ml of Water Or apple juice
50 ml of Rum
Dry ingredients:
100 g of Brown rice flour
100 g of Oat flour
80 g of Corn starch
100 g of Almond grounded
20 g of Psyllium husk
11 g of Dry yeast
60 g of Sugar white
1/2 tsp. of Salt
100 g of Almond Whole almonds
60 g of Candied orange peel
60 g of Citronat
65 g of Ghee Or coconut oil, softened
Wet ingredients:
220 to 250 ml of Almond milk
1 Egg(s)
1/2 tbsp. of Lemon zest
20 g of Date syrup Or Agave syrup
100 g of Optionally
50 g of Ghee
Caster sugar

Marzipan Stollen (gluten-free, dairy-free)

  • Medium


  • Dry ingredients:

  • Wet ingredients:

  • Stuffing:

  • Sprinkles:



Stollen, the traditional German Christmas cake, is well known outside of Germany. In Austria, they even sell it in the summer :), although I would say it’s weird :). However,  it’s pre-Christmas time, so we’re just in time to bake!

The website has a recipe for a classic Dresden Stollen (with wheat flour). It has a dense texture and lots of candied fruits, butter and nuts, it’s very delicious and festive. However, what to do if wheat flour is not an option? Here’s what to do to make an even more delicious gluten free stollen!

This recipe uses rice flour, oat flour and ground almonds, a combination that gives a great classic texture and a richer flavor. The cake can be baked with ghee or coconut butter. The ghee butter will give a creamier flavor.

The next thing is almonds, raisins, candied fruits, lemon zest…great!

I also put marzipan in the center of the Stollen, but that’s optional, you can cook without it.

I highly recommend it!

Bon appetit!

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Soak the raisins in water and rum at room temperature for at least 1 hour. Then drain off the liquid and allow the raisins to drain well.
Chop the whole almonds into a medium size.


In one bowl, use a whisk to mix all the dry ingredients except the ghee butter until smooth. In another bowl, mix the egg with a fork until smooth, add the date syrup, lemon zest and 220 ml of the almond milk. Mix until homogeneous.
Add softened ghee butter and wet ingredients to the dry ingredients and mix until homogeneous. Let it stand for 15 minutes to let psyllium absorb the moisture and make the dough thicken. You should get a soft dense dough. If the dough is too dry, add the remaining almond milk.


Take the dough out of the bowl and place it on a silicone rolling mat. Knead the dough 3 to 4 times with your hands to make a smooth ball. Flatten the ball with your hands, put raisins in the center, close it like a bag on the edges of the dough and gently knead a few more times to distribute the raisins evenly over the dough. Roll it into a ball again.


Now flatten the ball with your hands and form a cake 2 to 5 cm thick. The thicker the loaf, the taller and more compact the Stollen will be. Place a tube of marzipan in the center, fold the cake in half to form a traditional Stollen.


Cover it with a plastic wrap and let it stand at room temperature for 1 hour.


Preheat the oven to 170 degrees Celsius. Bake the Stollen for 60 to 70 minutes. If by the end of baking the surface becomes too browned, cover it loosely with foil.


Melt the ghee butter and prepare the powdered sugar and strainer.
Take the cooked Stollen out of the oven and immediately, while it's hot, smear it with melted ghee butter, soaking the entire surface well, (a lot of butter!). Then sprinkle it with several layers of powdered sugar. The ready to eat Stollen should be directly covered with a thin crust of powdered sugar.


Now let the Stollen cool completely. The fully cooled Stollen is to be wrapped tightly in a plastic wrap and let stand in a cool place, not in the fridge, for 24 hours, then slice it and enjoy.
Of course, you can start eating it even earlier, it's wonderful! But the right texture will be achieved after "resting".
Bon appetit!

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