• Rachel Patterson

Tea loaf (vegan/GF option)

I love a good ole English tea loaf, lovely on its own or covered with butter.

This version happens to be vegan and with a gluten free option.




250ml/1 cup strong black tea (made with 2 tea bags)

225g /1 1/2 cups sultanas

110g/ 1/2 cup demerara sugar

1 tablespoon jam

225g/1 2/3 cups plain/all purpose flour (or gluten free blend)

2 teaspoons baking powder

1 teaspoon ground mixed spice

3 tablespoons water


Soak the sultanas in a strong cup of tea overnight or for at least a couple of hours.

Preheat your oven to 160°C (320°F/gas mark 3).

Grease a 1 kilo (2 lbs) loaf tin and line the bottom with baking parchment.

Place the soaked fruit and any tea that's left into a large bowl, then mix in the sugar and jam.

Pop in the flour, baking powder, and mixed spice, along with the water.

Mix everything thoroughly, pour the cake batter into the prepared loaf pan, and level the top.

Bake in the centre of the oven for 1¼ hours.

Remove from the oven, and set aside to rest in the tin for 30 minutes before turning out onto a wire rack to cool.

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© 2020 Rachel Patterson