Easy and Delicious Vegan Sultana Loaf

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.

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
• Sultanas
• 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.

Method

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

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A deliciously quick fruit loaf that is low in fat but high in flavour!

Freya

4.90 from 55 votes

Prep 2 minutes mins

Cook Time 50 minutes mins

Soaking the Sultanas 4 hours hrs

Total Time 4 hours hrs 52 minutes mins

Equipment

• 1 2lb Loaf Tin lined

Ingredients

• ▢ 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

Metric – US Customary

Instructions

• 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.

Nutrition Facts

Low Fat Vegan Sultana Loaf

Amount per Serving

Calories

273

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

1

mg

0

%

Sodium

 

81

mg

4

%

Potassium

 

338

mg

10

%

Carbohydrates

 

65

g

22

%

Fiber

 

4

g

17

%

Sugar

 

39

g

43

%

Protein

 

5

g

10

%

Vitamin A

 

10

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

36

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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