A moist, chai spiced cake loaded with walnuts and your favourite mixture of dried fruits. Perfect with a cup of tea, this vegan cake keeps really well and is perfect for a treat during the day, or pack it up and eat it on the run.
NB You need to start making this cake either the day before OR 1 hour before you wish to make it - see recipe for details.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
Either –
- the night before you make the cake: prepare the dried fruit and measure directly into a mixing bowl. Pour 300ml boiling water over the tea bag in a jug, allow to infuse for a few minutes and then pour over the fruit. Cover and leave until the following day, until you are ready to make the cake. OR
- one hour before you make the cake: prepare the dried fruit and measure directly into a saucepan. Pour 300ml boiling water over the tea bag in a jug, allow to infuse for a few minutes and then pour over the fruit. Bring to a simmer, cook for 1 minute and leave to cool for 1 hour before making the cake.
When you are ready to make the cake: prepare your flax egg by mixing the ground flax seed with the luke-warm water. Leave to thicken for 5 minutes.
Remove the tea bag and then add all the remaining ingredients to the fruit and the tea – flour, sugar, chopped walnuts, chai spice, baking powder, salt and the flax egg or hen’s egg.
Stir well to ensure it is all thoroughly mixed.
Transfer to a lined 900g/2lb loaf tin, level the surface and top with some walnut halves.
Bake in the centre of a preheated oven for 1 hour and 05 – 1 hour and 15 minutes.
Leave to cool in the tin for 5 minutes and then transfer to a wire rack.
Equipment: