A simple, old-fashioned vegan sultana loaf cake, one-bowl preparation and the perfect treat to go with a cup of tea (egg and dairy-free).
I was definitely a non-dried fruit child, I couldn’t stand fruit cakes, or Christmas puddings, or scones. You could say that I missed out on a lot of good flavours as a kid, but I do think that our taste buds develop and evolve over time.
I’ve written extensively here about other foods that I really didn’t enjoy: tomatoes, most fruit (still am a bit fruit-phobic tbh), onion that wasn’t finely chopped, and milk. To this day, I still cannot drink a glass of milk, no matter if it’s coconut or almond. It still reminds me of being a dairy-intolerant child, with a nervous mother, who put the fear of god into me about drinking milk, lest I project vomit everywhere.
However. There was a few dishes that I loved that did include dried fruit, deliciously doughy hot cross buns and my nan’s sultana buns.
Sadly for this post however, I am not baking either of those. I am still refining buns. I find that they often sink in the middle, so that’s a work in progress. However, what I did make was something that I might have enjoyed when I was younger, and that’s a sultana loaf.
Table of Contents
What is Sultana Loaf?
Sultana Loaf is, contrary to the name, not a bread, but a loaf cake. What makes this sultana loaf special is how healthy it is! I know, a healthy cake is often a boring cake, but this is full of fruity flavour from the juicy sultanas which have been soaked first in black tea.
Ingredients and Modifications
- Wholemeal flour or use plain flour for a lighter sponge
- Demerara sugar
- Black tea or use your favourite tea infusion, this is to plump up the dry fruit
- Plain plant-based yogurt, I use soya but use yogurt of your choice
- You can replace the sultanas with raisins, although they will not plump up quite as much. You could also use chopped dates instead.
- You can use all white flour, instead of wholemeal.
- You can use soft brown sugar instead of demerara sugar.
So, whilst this loaf is very, very quick to mix up, you do need to do a little prep the day before, by soaking your sultanas in some freshly brewed black tea.
- Place the sultanas in a small bowl, and cover with the tea. Leave overnight to steep and plump up. No need to refrigerate.
- The next day, add all the ingredients, including the sultanas and tea to a large bowl and mix thoroughly.
- Pour into a prepared loaf tin and bake.
- That’s it! It really is that simple.
- I do recommend that once the loaf has cooled, that you wrap it in clingfilm and leave it for a day or two, for the flavours to mature a bit more.
It will last for up to a week in the tin. Some of my work colleagues loved to spread slices of it with butter, but I enjoyed it plain.
Try my other simple vegan baking recipes
- The Best Vegan Banana Bread
- Quince and Cardamom Tea Loaf
- Easy Vegan Rock Cakes
- Shortbread Plum Squares
- Easy Spiced Pumpkin Squares
- Chocolate Chip Pumpkin Muffins
- A Classic Pumpkin Pie
- Overnight Cinnamon Rolls
Low Fat Vegan Sultana Loaf
- 1 2lb Loaf Tin lined
- 225 g Wholemeal Flour - or use plain flour for a lighter sponge
- 175 g Demerara Sugar
- 170 ml Black Tea - or use your favourite tea infusion
- 225 g Sultanas
- 60 ml Plain Yogurt - I use Soya
- ¼ tsp Salt
- Place your sultanas in a medium bowl and cover with the freshly brewed tea. Cover with clingfilm and leave to steep overnight or at least 4 hours
- The next day (or four hours later), preheat oven to 170c
- Add the rest of the ingredients to the sultana mixture and mix well
- Pour this mixture into you lined loaf tin, smoothing the mixture down
- Bake for 50mins-1 hour
- Leave to cool in the tin for about 10 minutes before turning out onto a cooling rack. Leave to cool completely.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.