Vegan Fruit Loaf Cake

My grandma used to make fruit loaf, and this one’s just as good. Not too sweet, but sweet enough, with lots of yummy succulent berries.

As you know im trying to be vegan. Looking for recipes is proving to be quite a journey and a massive learning curve.

But it’s great fun!


This was my first ever VEGAN recipe, by that I mean, the first one I found and made.

Ok, I’d been eating veggie/vegan meals for a while, but mostly stirfrys, veggie casserole, and quorn stuff, but wanted to expand, and this was my initiation recipe….fruit tea loaf.


Ive got to say this is yummy, and ate half the loaf before it was fully cooled. The family also gave it the thumbs up, so its a winner thats here to stay!


The recipe came from Sharon at
She has loads of great vegan recipes, and is a joy to read about her and her family, go check them out!

So, I bet your excited about making this so ill dive right into the recipe.
I swapped this out with what i had in the cupboards. I swapped the marmalade with honey, and used currants, sultanas, and mixed peel.

Turned out lovely!

Hands on time: 10 minutes
Soaking: 4-5 hours (can be left overnight)
Cooking time: 1hr 15 minutes



250ml / 8½ fl oz / 1 cup strongly brewed tea (I use green tea)
225g / 8 oz / 1½ cups mixed dried fruit (I use raisins, sultanas, goji berries, candied citrus peel)
113g / 4 oz / ½ cup unrefined caster sugar
1 TBSP marmalade (or apricot spread)
227g / 8 oz / 1 2/3 cups fine wholemeal (wholewheat) or chapatti flour (I use the latter)
2 tsp baking powder
1 tsp ground cinnamon or mixed spice
3 TBSP water


Get prepared:Soak the dried fruit in the brewed tea for 4-5 hours (can be left overnight).
Lightly 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 / 325F / Gas 3.
Ready, set, go!
Tip the dried fruit and any remaining soaking liquid into a mixing bowl.
Stir in the sugar and marmalade.
Sift in the flour, baking powder and spice.
Add 3 TBSP water and stir until thoroughly combined.
Tip into the prepared loaf tin.
Spread the mixture evenly in the tin using the back of a metal spoon.
Bake for 1¼ hours, or until a tooth pick inserted in the middle comes out clean.
Leave to rest in the tin for 30 minutes or so.
Gently run a knife round the edge of the tin, tip upside down and shake to release the cake.
Place on a wire rack until completely cooled.
Stored in an airtight container in the fridge, the loaf will keep for up to five days.
It also freezes well. (I always keep a few slices in the freezer for lunchboxes).
The loaf is delicious served on its own, or with marmalade or apricot jam.

Well, there it is. Im sure you’ll agree how nice this is.

Please like and comment, it will spur me on in our food adventures!



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