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Photograph of Vegan Tea Loaf with Chai Spice and Walnuts

Vegan Tea Loaf with Chai Spice and Walnuts

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.

Course afternoon tea, Morning Coffee, Snack, treat
Cuisine British
Keyword dried fruit, tea loaf, vegan, Walnuts
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Author Susan

Ingredients

  • 300ml chai tea, I used rooibos but you can use your favourite tea. Sometimes I use English Breakfast
  • 300g mixed dried fruit – I used raisins, currants, chopped dates and cranberries. Sultanas, chopped figs, mixed chopped peel, halved glacé cherries and chopped figs are also delicious.
  • 1 tablespoon ground flax seed mixed with 3 tablespoons luke-warm water OR 1 large egg
  • 225g plain/all-purpose flour
  • 100g caster sugar
  • 50g walnuts, chopped
  • 2 teaspoons chai spice
  • 1½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 8 walnut halves to decorate the top of the cake

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4

  3. 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.

  4. 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.

  5. 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.

  6. Stir well to ensure it is all thoroughly mixed.

  7. Transfer to a lined 900g/2lb loaf tin, level the surface and top with some walnut halves.

  8. Bake in the centre of a preheated oven for 1 hour and 05 – 1 hour and 15 minutes.

  9. Leave to cool in the tin for 5 minutes and then transfer to a wire rack.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • measuring jug
  • chopping board and knife
  • mixing bowl or large saucepan
  • 1 x 2lb loaf tin and liner or lined with baking parchment