Posted On: 6th December 2014
Recipe By: Alison Wheatley

Back to Recipe list
Stollen is a popular German Christmas bread which is a fabulous alternative to Christmas cake, or you could have course serve both! It is a rich, fruity bread with marzipan running through the centre and our version is fabulously gluten free and dairy free, plus it is packed with delectable fruit and nuts.

This recipe is...

Low FatLow Fat
Dairy FreeDairy Free


250g gluten free self raising flour
1tsp xanthan gum
1tsp baking powder
75g sunflower spread
100g caster sugar
3 eggs, beaten
Zest of one lemon
1tsp almond extract
300g dried mixed fruit
100g pistachios
200g golden marzipan
10g icing sugar

Preparation Time: 25 Mins
Cooking Time: 50 Mins
This recipe makes 10 servings

This recipe is free from...

Tree Nuts


1. Sift together the flour, xanthan gum and baking powder.

2. Melt the butter in a saucepan and allow to cool slightly.

3. Mix the eggs, caster sugar and lemon zest into the flour mix.

4. Beat the melted butter into the mixture, mix vigourously, you should have a sticky dough consistency.

5. Add in the almond extract, pistachios and mixed fruit and stir well.

6. Place half of the mix in a loaf tin.

7. Roll the marzipan into a long sausage, so it is just slightly shorter than then the loaf tin and lay on top of mixture, spoon the rest of the cake mix on top and down the sides to cover the marzipan

8. Turn the uncooked cake out onto a greased baking tray, push the edges down to make it more rounded, and then place into a oven preheated to gas mark 4 for 40-50 minutes until golden brown.

Soya spread can be replaced with normal margarine if dairy free is not required

Nutritional info per serving


Your Comments

I have not eaten Stollen for over 10 years! I am going to make this for my "birthday cake in March"! We always have our 2 sons, wives and 6 grandchildren (10) to tea on birthdays. Will try first, and let you know how it goes before March.

Gillian I Hall - 3rd February 2015

Can you clarify point 8 in the Method please: do you bake the Stollen in the loaf tin or on a greased baking tray? If the latter, then how does it keep its shape? Very confused but would love to try it out this year.
Thanks in advance.

Irena - 28th November 2016
Alison @ Coeliac Sanctuary replied to this comment on 29th November 2016

The Stollen is baked on the baking tray, it is only in the loaf tin to put it together, it is easy to get the marzipan in and the rest of the mix on the top. Because the dough it thick it holds it's shape itself, like when you bake bread buns and the stay in the same shape when you bake. The dough is firm enough to hold itself but soft enough that it is pliable enough to work with.

Can you tell me how long it keeps please, and how to store?

Kath - 1st December 2019
Alison @ Coeliac Sanctuary replied to this comment on 7th December 2019

Just keep it air tight, should last 3 or 4 days, maybe more.

Why did our stollen get too well done on top, and was still raw in the middle please.
I'm wondering if it's a problem with our oven .

susan beaney - 21st December 2019
Alison @ Coeliac Sanctuary replied to this comment on 22nd December 2019

Temperatures do vary on some ovens, may have needed a slightly lower temperature and left in a bit longer.

Submit a Comment

Want to leave a comment on this Recipe? Feel free to join the discussion!

Search Recipes

Looking for something specific? Search our recipes using the form below.

Sign up for our Newsletter

Enter your email address below to get our fortnightly newsletter sent straight to our inbox!