Tag: egg free

Vegan French Toast

Vegan French Toast with Strawberries and Cream

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Today’s recipe is for a deliciously decadent French Toast that’s just perfect for serving as a weekend breakfast or brunch. It’s really easy to make and the batter uses just a handful of ingredients. The real challenge at the moment is getting hold of a loaf of bread! (who would have thought eh?) But if you’re able to seek it out, I would highly recommend using sourdough as it takes this toast to the next level! ✨

Vegan French Toast

Back in October 2018 I had my first experience of vegan French Toast at The Canvas Cafe in London. It was honestly one of the best breakfasts I’ve ever eaten! (and I’m so glad I took a photo before I devoured it… I have so many fond memories when I look at that photo.) I vowed that one day I would have to try and recreate this deliciousness at home.

Vegan French Toast at the Canvas Cafe

But there it languished on my ever growing ‘to do’ list… until last month when I spotted this ‘Peaches & Cream Sourdough French Toast’ in the Vegan Life magazine. The recipe looked pretty simple and I happened to have all the batter ingredients in the pantry so I was excited to give it a try! The next time we went grocery shopping, I managed to get my hands on a wholemeal sourdough, which was a win as it was pretty much the last loaf of bread left in the shop!

Vegan French Toast

* Disclaimer: Vegan Life kindly sent me a complimentary copy of this magazine

It turns out that vegan French Toast is so easy to make! It is literally a matter of whizzing the handful of batter ingredients in a high speed blender (I used my Optimum Nutri Force Extractor), then dipping the bread in the batter and frying it.

Kala Namak is totally optional, but if you want some ‘eggy’ flavour in your vegan French Toast then a pinch of this salt will do the trick. It’s really cheap and you can purchase it from Asian grocery stores or online. I purchased a 100g bag from Amazon UK and it cost just a couple of pounds. Be warned, it is very potent stuff so a little goes a long way!

The French Toast is especially good topped with some Coconut Whipped Cream, slices of fresh berries or some berry compote and a drizzle of maple syrup.

Can’t wait to see how you decide to top it!

Recipe Card

Vegan French Toast

Vegan French Toast with Strawberries and Cream

This vegan version of French Toast makes a delicious weekend breakfast or brunch. We love to top it with a generous dollop of coconut whipped cream, sliced berries and a drizzle of maple syrup. We would love to see how you decide to top it!
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Hands-on Time 15 minutes
Total Time 15 minutes
Course Breakfast, Brunch, Elevenses
Cuisine French
Servings 2

Ingredients
 

  • 240 ml / 1 cup plant-based milk (we used soya milk)
  • 2 TBSP chia seeds
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • pinch of kala namak (aka black salt) to impart an ‘eggy’ taste, optional
  • 4 slices of sourdough bread (we used wholemeal sourdough)
  • 1 TBSP dairy-free butter

Suggested Toppings

  • Coconut Whipped Cream*
  • Slices of strawberry or your favourite fresh fruits. (Compote made from frozen berries is also delicious on this toast!)
  • Drizzle of maple syrup

Instructions
 

  • Add all the batter ingredients – milk, chia seeds, cinnamon, vanilla extract, pinch of kala namak (if using) – to a high speed blender and whizz until smooth. Pour into a wide shallow container.
  • Place two slices of bread in the batter. After a few seconds, flip to coat the second side, making sure all areas of the bread are coated.
  • Heat ½TBSP vegan butter in a non-stick frying pan (skillet) on medium heat. Swirl the pan to ensure the bottom is covered entirely in butter, then place the two slices of bread in it. Cook for 3 minutes on each side, or until golden brown. To flip the bread, carefully loosen it first using a slotted turner to ensure all the lovely batter stays on the bread.
  • Transfer to a plate and place in the oven on low heat to keep it warm while you prepare the next two slices of bread. Coat the bottom of the pan in another ½ TBSP vegan butter and repeat the process as above.
  • Once the French Toast is ready, arrange on plates with your chosen toppings and serve.

Notes

This recipe has been lightly adapted from the ‘Peaches & Cream Sourdough French Toast’ that featured in the Vegan Life magazine Issue 60 March 2020. The recipe was originally published in Incredible Plant-Based Desserts: Colourful Vegan Cakes, Cookies, Tarts and other Epic Delights by Anthea Cheng
* My easy Coconut Whipped Cream recipe can be found here.
Keyword Dairy-Free, Egg-Free, Plant-Based, Vegan, Vegan French Toast
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

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Vegan French Toast

Big thank you to Vegan Life magazine and Anthea Cheng for inspiring today’s post! ✨ 

If you make this Vegan French Toast, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

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Easy Vegan British Scones

British Scones (Vegan | Dairy-Free)

Pret’s Vegan Dark Chocolate and Almond Butter Cookies

Published on by SharonLeave a comment

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Happy Easter everyone! Today, I’m excited to be sharing with you the recipe for Pret’s world famous Dark Chocolate and Almond Butter Cookie! 🍪 This has to be one of the best cafe cookies available, and one of my personal favourites! Fresh from the oven, this decadent chocolate cookie is crunchy on the outer edge, gooey in the middle with melting chunks of dark chocolate and crunchy almond pieces throughout. It’s so good!

Home-Made Vegan Pret Chocolate Almond Cookies
Continue reading “Pret’s Vegan Dark Chocolate and Almond Butter Cookies” →
Vegan Mince Pie Tart

Family-Size Festive Mince Pie [Vegan]

Published on by Sharon3 Comments

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* This recipe was first published in December 2017. The page was updated in December 2019

Hello everyone! I hope your preparations for the festive holiday are going well. Hopefully you’ve been a bit more organised than me. As usual, I’ve left a lot of shopping and food preparation to the last minute, so today – Christmas Eve – is going to be one very busy day for me! However, before I crack on with the preparations, I thought I would share one last recipe on the blog before 2017 comes to a close. The recipe is for a giant-sized mince pie, which is just perfect for sharing with friends and family this season. I’ve already made three of these pies in the past week, and no doubt I will making more in the lead up to the New Year.

Vegan Mince Pie Tart

During the festive season, my family loves to have home-made mince pies for dessert, drizzled in custard or cream. However, while they taste delicious, individual mince pies do tend to look a bit lost on dessert plates and aren’t what I would consider ‘special enough’ to serve to dinner guests. To resolve this, I’ve played around with my favourite mince pie recipe and created a family-sized pie instead, which can be sliced and served on a plate with a more appealing presentation.

It took a couple of attempts with different pastry quantities and baking methods, but I’m really pleased with how it finally turned out. The pastry is lovely and crisp; it’s robust enough to slice without crumbling and, most importantly, it has been given the thumbs up from the recipe testers in my house.

Vegan Mince Pie Tart

I used my favourite organic mincemeat for this pie, which is made by Meridian. For the flour, I used Doves Organic White Spelt flour. For a while now, spelt has been my flour of choice for pastry-making. Personally, I find it gives pastry a nicer taste and texture compared to plain (all purpose) flour. As an added bonus, I find that some of my friends that generally avoid gluten/wheat, can tolerate spelt. It does make me wonder whether it’s specifically modern wheat that’s causing tummy issues for a lot of people.

Recipe Card

Vegan Mince Pie Tart

Family-Size Festive Mince Pie [Vegan]

This giant mince pie is perfect for serving to friends and family in the festive season. It’s easy to prepare, even when making the pastry from scratch!
Print Recipe Pin Recipe
Cook Time 1 hour 20 minutes
Hands-on Time 15 minutes
Course Dessert, Treat
Cuisine English
Servings 8

Ingredients
 

Short crust pastry*

  • 250 g / 1¾ cups white spelt flour or plain (all purpose) flour
  • 100 g / ½ cup dairy-free spread/vegan butter or aroma-free coconut butter
  • 20 g / 2 TBSP icing (confectioner’s) sugar
  • pinch of salt
  • 1 – 4½ TBSP chilled orange juice

Filling

  • 410 g / 1 cup mincemeat (make sure it's suitable for vegans)
  • soya milk for glaze (optional)

Suggested accompaniments

  • Dairy-free custard or cream

Instructions
 

  • Place the flour, dairy-free spread/vegan butter/coconut butter, icing sugar and salt in a food processor and whiz to combine. Add the orange juice through the funnel, ½ tablespoon at a time, until the mixture just starts to come together. (The amount needed will vary depending on the type of flour and butter used. I find that I need about 1-2 TBSP of juice when using dairy-free spread and about 3½-4½ TBSP when using coconut butter).
  • Scoop the dough together and press into a ball. Cover in cling film (plastic wrap) and rest in the fridge for 30 minutes.
  • Grease a 20cm / 8 inch loose-bottomed tart or quiche tin. Preheat the oven to 190c (170c fan) / 375F.
  • Once the dough has rested, break off a small chunk (about a fifth) and set to one side (this will be used for the star decoration). Place the remaining dough on a lightly floured surface. Arrange the cling film/plastic wrap on top and roll the dough to a thickness of about 0.3cm / ⅛ inch. Transfer the dough to the prepared tin and press into the edges and up the sides to a height of 2.5cm / 1 inch. Trim off the excess and place with the reserved dough for the stars.
  • Prick the dough in the base of the tin all over with a fork. Place in the pre-heated oven and bake for 20 minutes.
  • Five minutes before the pastry is cooked, roll out the reserved dough and cut out about 16 mini stars using a metal cutter (re-rolling the dough scraps as needed).
  • When the pastry case is cooked, distribute the mincemeat evenly on top, followed by the stars. Brush the stars with soya milk (if you’d like them to brown). Place in the centre of the oven and bake for 20 minutes, or until the stars are dry to the touch.
  • Leave to cool slightly before slicing (the pastry will firm up as it cools). Sprinkle with sieved icing sugar before serving. This tart is delicious served on its own, or with a drizzle of vegan cream or custard. Stored in an airtight container in the fridge, the tart will keep for five days.

Notes

*Alternatively, you can use shop-bought short-crust pastry (Jus-Rol is suitable for vegans)
Keyword Vegan Christmas Food, Vegan Mince Pie, Vegan Treats
Tried this recipe?Let us know how it was!

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Vegan Family Size Festive Mince Pie

If you make this Vegan Festive Mince Pie, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

Happy holidays everyone! ❤️

With love,

Sharon xx

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Cranberry Glazed Nut Loaf (Vegan)

Cranberry-Glazed Nut Loaf (Vegan)

Published on by Sharon31 Comments

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When it comes to Christmas dinner, for me, nothing can beat a nut loaf served with a big pile of roasted veggies and onion gravy ♥ 

My mum made me my first nut roast for Christmas when I was 12 and it was by far the best Christmas dinner I’d ever had! In contrast to turkey (which I’d always found pretty bland), the nut roast was packed with beautiful flavours and textures. Since then, I’ve always chosen to have nut loaf as the centre piece of my Christmas dinner… and for many years now, my mum has chosen it over turkey too!!

In fact, pretty much everyone I know loves a nut roast, regardless of whether they’re vegetarian, vegan or not, so this is a great meal to serve to friends and family over the Christmas holidays, or as a special Sunday roast dinner.

Cashew Nut and Red Lentil Loaf

The nut loaf recipe I’m sharing today has be my family’s all-time favourite. It’s the one we’ve chosen as the centre piece of our Christmas dinner for the past ten years or so. We only make it at Christmas (to keep it ‘special’) and I’m already looking forward to tucking into it again this year!

Not only does it taste delicious, but it is easy to make too! It also stores really well, which means you can make the loaf a few days in advance of Christmas (or Thanksgiving) then simply heat up some slices before serving. The last thing I want to be doing in the Christmas holidays is slaving away in the kitchen and missing out on the fun, so this kind of ‘make ahead’ meal really suits me!

Cashew and Red Lentil Nut Loaf

This Cranberry-Glazed Nut Loaf has proven to be popular with our lovely readers too. I first posted this recipe back in December 2013 and I’ve absolutely loved reading your feedback and seeing your photos on social media. Thank you so much to everyone that’s taken the time to do this. It means a lot to me!

This blog post was in desperate need of updating (especially since we moved our website to a new format this year) so I’m really happy to have finally found the time to do so. This is one recipe that I’m sure my family is going to be making for many years to come!

Recipe Card

Cranberry Glazed Nut Loaf (Vegan)

Cranberry-Glazed Nut Loaf

This nut loaf is perfect for sharing with friends and family over the festive holidays or as the centrepiece to a Sunday roast dinner. It can be made two or three days in advance and warmed through in the oven or a microwave just before serving. It also makes a delicous sandwich filling served with caramelised onion chutney or sweet pickle.
5 from 2 votes
Print Recipe Pin Recipe
Hands-on Time 30 minutes
Total Time 1 hour 40 minutes
Course Dinner, Lunch, Main Course
Cuisine American, English
Servings 6

Ingredients
 

  • 250 g / 1½ cups cashew nuts
  • 125 g / 1¾ cups fresh wholegrain bread
  • 200 g / 1 cup red lentils
  • 500 ml / 2 cups vegetable stock (broth)
  • 1 TBSP olive oil
  • 1 large red onion (160g) finely diced
  • 2 celery sticks (140g) finely diced
  • 2-3 garlic cloves minced
  • 100 g / 1 cup mushrooms finely chopped
  • 1 tsp dried sage
  • 2 TBSP tomato purée (paste)
  • 40 g / ⅓ cup wholemeal (whole wheat pastry) flour or chapatti flour
  • 2-3 TBSP fresh parsley finely chopped
  • ½ tsp salt
  • 1 TBSP each of pine nuts, pumpkin seeds and sunflower seeds
  • 4 TBSP cranberry sauce

Instructions
 

  • Preheat the oven to 190C (170C fan) / 375F.
  • Grease a large (3lb) loaf pan (about 24cm x 13cm x 7cm in size) and line with a strip of non-stick baking paper to cover the bottom and long sides. Leave a little excess paper hanging out to make it easy for you to lift out the loaf. (Alternatively you can use a non-stick loaf liner).
  • Pulse the cashews in a food processor until coarsely chopped, then place in a large mixing bowl. Process the bread into breadcrumbs, then add to the mixing bowl.
  • Place the lentils in a fine mesh sieve and wash under running water, agitating them with your hand until the water runs clear.
  • In a pan, bring the vegetable stock and lentils to the boil, then reduce the heat and gently simmer uncovered for 15 minutes, or until the lentils have become a soft purée and all the water has been absorbed. Stir regularly towards the end of the cooking time to prevent the lentils from sticking.
  • Meanwhile, heat the oil in a large non-stick frying pan (skillet) and cook the onion and celery until they start to soften. Add the garlic, mushrooms and sage, and cook for a further three minutes. Stir in the tomato purée and flour, then remove from the heat.
  • Add the contents of the frying pan to the mixing bowl with the cashews and breadcrumbs. Add the cooked lentils, parsley and salt, and stir until thoroughly combined.
  • Spoon the mixture into the prepared tin. Gently press down and level the top. Sprinkle with pine nuts and seeds, and press them into the loaf. Spread the cranberry sauce on top. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. When ready, the loaf should feel firm to the touch. Leave to cool in the tin for at least 20 minutes, before turning out and slicing (it will firm up more as it cools). If you’re making it ahead of time, you can leave it in the pan until completely cooled.
  • This loaf will keep for five days in the fridge, and for weeks in the freezer. If you’re not planning on eating the loaf in one go, you can slice it and freeze it in portions. The loaf can also be served cold and makes a great sandwich filling.
Keyword Lunchbox Ideas, Vegan Christmas Dinner, Vegan Dinners, Vegan Roast Dinner, Vegan Sandwiches, Vegan Thanksgiving
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

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Cranberry Glazed Nut Loaf

If you have any leftovers, I can highly recommend stuffing them into a sandwich or pitta bread, along with some caramelised onion chutney or sweet pickle. My family calls this our ‘Boxing Day’ sandwich. It’s delicious!!

If you make this Cranberry-Glazed Nut Loaf, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook , Pinterest.   

With love,

Sharon xx

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Vegan Coffee and Walnut Cake

Vegan Coffee and Walnut Cake (Dairy-Free | Egg-Free)

Published on by Sharon9 Comments

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Each year, for my mum’s birthday in May, I love to challenge myself to create a new vegan cake for her. This tradition started back in 2013, when I made my first ever vegan Lemon Drizzle Cake (and, to this day, that cake remains one of the most popular recipes on my blog!!) For this year’s birthday, I decided to attempt a Coffee and Walnut Cake. It’s an oldie but a goodie (and one of my personal favourites!)

And my mum’s verdict?

Vegan Coffee and Walnut Cake

She messaged me when I got home to say that this might be my best cake ever! 🤭

And coming from my mum, that is some accolade!!

My birthday was a couple of weeks after my mum’s, so I decided to remake the cake and check the recipe notes that I’d quickly scribbled on a piece of paper. Rather than starting the recipe from scratch, I’d used my trusty Chocolate Celebration Cake as a starting point, then tweaked the ingredient ratios to compensate for the coffee. It worked a charm!

Since then, I’ve made the cake three more times for friend and family celebrations (checking the recipe each time!) It’s received lots of positive feedback so I’m finally confident enough to share it on the blog.

Vegan Coffee and Walnut Cake

I’m not normally a fan of cake frosting, but the coffee frosting on this cake, I love! You can use any kind of instant coffee in the frosting. In the first five cakes I made, I used Beanies flavoured coffees which came in one of my The Vegan Kind Lifestyle Subscription Boxes. The Irish Cream, Creamy Caramel and Cookie Dough flavours were especially good, and made the frosting taste even more delicious!

More recently, I’ve been using Nescafe Gold Espresso, bought from Sainsbury’s.

As a twist on traditional coffee and walnut cake, I decided to decorate mine with roasted pistachios and rose petals. The green and pink colours looked so pretty set against the backdrop of the coffee frosting.

Vegan Coffee & Walnut Cake

If you do have roses in your garden, it’s a lovely touch to use them as decoration on your bakes. The petals you see in the photos in this post came from my friend’s garden, so every time I see them it reminds me of her (which makes me smile a lot!) 

It’s really easy to dry petals for cake decoration. I’ll pop the instructions in another blog post in case you’d like to give it a try yourself.

Recipe Card

Vegan Coffee and Walnut Cake

Vegan Coffee and Walnut Cake

This cake is just perfect for celebrations. It's one of my family's favourite birthday cakes! The frosting recipe detailed below is sufficient for a thin layer in the middle and the top of the cake (as shown in the picture). If you'd like a thicker frosting, I would recommend doubling the recipe.
Print Recipe Pin Recipe
Hands-on time 30 minutes
Total Time 2 hours
Course Afternoon Tea, Celebrations, Elevenses, Treat
Cuisine English
Servings 12

Ingredients
 

  • 420 ml / 1¾ cups soya milk
  • 60 ml / ¼ cup very strong cold coffee*
  • 2 tsp apple cider vinegar
  • 260 g / 2 cups plain (all purpose) flour
  • 200 g / 1½ cups fine wholemeal (whole wheat) flour or chapatti flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda (baking soda)
  • ½ tsp salt
  • 140 ml / ⅔ cup rapeseed (canola) oil or other neutral-tasting oil
  • 330 g / 1⅔ cups unrefined cane sugar (I used golden caster sugar)
  • 2 tsp vanilla extract
  • 110 g / 1 cup walnuts, finely chopped

Frosting

  • 300 g / 2¼ cups icing (powdered) sugar
  • 90 g / 6 TBSP dairy-free spread/vegan butter
  • 1½ TBSP very strong cold coffee**

Suggested toppings

  • 50 g / ⅓ cup unsalted roasted pistachios
  • handful of dried rose petals, crushed

Instructions
 

  • Preheat the oven to 180C (160C fan) / 350F. Grease the sides of two 23cm / 9 inch loose-bottomed tins and line the bottoms with non-stick baking paper.
  • In a large mixing bowl, whisk together the milk, coffee and vinegar, then set to one side.
  • In a separate bowl, add the dry ingredients (plain flour, wholemeal flour, baking powder, bicarbonate of soda and salt) and stir to combine.
  • Add the oil, sugar and vanilla extract to the wet ingredient bowl, and whisk until fully combined (using a hand whisk). Sieve in a third of the dry ingredients and whisk to combine. Add another third and whisk to combine. Add the last third along with any remaining wheatgerm left in the sieve. Stir through to combine (but do not over stir).
  • Fold in the walnuts.
  • Divide the batter equally between the prepared tins. Place on racks as close to the centre of the oven as possible. Bake for 40-45 minutes, until a skewer inserted into the middle comes out clean and the the cakes are springy when lightly pressed. (In my oven, I find the cake on the higher rack is ready in 40 minutes, and the cake on the lower rack often needs an extra 5 minutes).
  • Leave the cakes in their tins for at least an hour (they will firm up as they cool), then transfer to a wire rack.
  • While they’re cooling, prepare the frosting. Place the icing sugar, dairy-free spread/vegan butter and coffee in a mixing bowl. Stir with a metal spoon until it starts to combine, then beat with electric beaters (or a fork) until light and fluffy. If the frosting looks a little stiff, add a teaspoon of water and keep beating. Store the frosting in the fridge until needed.
  • Once the cakes are completely cooled, decorate with the frosting and assemble. Sprinkle on your toppings of choice and lightly press them into the frosting. Chill the cake before serving.
  • Stored in an airtight container, the cake will keep for about three days at room temperature, and up to a week in the fridge. It also freezes well.

Notes

  • I use 1 TBSP of instant coffee dissolved in 60ml / ¼ cup cold water
** I use 1½ tsp (2 g) dissolved in 1 TBSP water
Keyword Dairy-Free, Egg-Free, Vegan Birthday Cake, Vegan Cake
Tried this recipe?Let us know how it was!

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Vegan Coffee and Walnut Cake

I’m really looking forward to seeing your remakes of this cake and how you choose to decorate it! 💜 Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram , Facebook, Pinterest.   

With love,

Sharon xx

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Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

Old Fashioned English Tea Loaf (Dairy-Free / Egg-Free / Fat-Free)

Published on by Sharon76 Comments

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* This recipe was originally posted in March 2014. The page was updated in August 2019.

It might be old-fashioned, but tea loaf rocks! It’s perfect for serving for ‘elevenses’ or as a mid-afternoon ‘pick me up’ with a lovely cup of tea. It also makes a tasty after-school or travel snack. This is one of my all-time favourite treats for road trips!

I have my mum’s friend to thank for the recipe. I arrived at my mum’s house one day to discover this incredible smell wafting out of the kitchen. It turned out to be this tea loaf!

Back home, I couldn’t wait to have a try at making my own. The original recipe contained egg but I omitted the egg, tweaked the wet/dry ratio a little and it turned out absolutely fine. My family can’t actually tell the difference!

Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

As cakes go, this tea loaf is pretty healthy. It’s filled with nutrient-rich dried fruits, whole grain flour, and it’s fat free!

It’s incredibly easy to make too. You simply soak the dried fruit in a cup of tea for a few hours, then mix all the ingredients together and bake.

Recipe Card

Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

Old Fashioned English Tea Loaf

It might be old-fashioned, but tea loaf rocks! It's perfect for serving for 'elevenses' or as a mid-afternoon 'pick me up'. It also makes a delicious after-school and travel snack. It's incredibly easy to make. You simply soak the dried fruit in a cup of tea for a few hours, then mix all the ingredients together and bake.
5 from 9 votes
Print Recipe Pin Recipe
Hands-on time 10 minutes
Total Time 6 hours
Course Afternoon Tea, Dessert, Elevenses, Snack, Treat
Cuisine English
Servings 10

Ingredients
 

  • 250 ml / 1 cup strongly brewed tea
  • 225 g / 1½ cups mixed dried fruit*
  • 113 g / ½ cup unrefined cane sugar(e.g. golden caster) or coconut sugar
  • 1 TBSP marmalade or apricot jam
  • 227 g / 1⅔ cups fine wholemeal (whole wheat pastry) or chapatti flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon or mixed spice
  • 3 TBSP water

Instructions
 

  • Soak the dried fruit in the brewed tea for 4-5 hours (can be left overnight).
  • Grease a 2lb loaf pan and line the bottom with non-stick baking paper (or use a non-stick loaf liner).
  • Pre-heat the oven to 160C (160C for fan also) / 325F.
  • Tip the dried fruit and any remaining tea into a mixing bowl. Stir in the sugar and marmalade/jam. Sift in the flour, baking powder and spice. Add 3 TBSP water and stir until thoroughly combined.
  • Tip the mixture into the prepared tin and level the top.
  • Bake for 1¼ hours, or until a skewer inserted in the middle comes out clean. Leave to rest in the tin for 30 minutes or so, then transfer to a wire rack until completely cooled.
  • Stored in an airtight container, the loaf will keep for up to five days in the fridge. It also freezes well.

Notes

* I often use raisins, sultanas, goji berries, candied citrus peel.
Keyword Dairy-Free, Egg-Free, Tea Loaf, Vegan Cake, Vegan Treats
Tried this recipe?Let us know how it was!

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English Tea Loaf (Dairy-Free | Fat-Free | Vegan)

If you make this Tea Loaf (or any other recipes on my blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

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