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Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Mar 14, 2022 · modified: Nov 17, 2022 by Freya · This post may contain affiliate links ·

Easy and Delicious Vegan Sultana Loaf

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Vegan Sultana Loaf slice

A simple, old-fashioned sultana loaf cake, achingly easy to make and the perfect treat to go with a cup of tea (egg and dairy-free)

Vegan Sultana Loaf recipe
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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 tastebuds develop and evolve over time.

Jump to:
  • What is Sultana Loaf?
  • How do you make a simple Vegan Sultana Loaf?
  • Modifications
  • Try my other simple vegan baking recipes
  • 📋 Recipe
  • 💬 Comments

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, most fatty meats (shout out to 12 year old vegetarian me!) 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.

Vegan Sultana Loaf

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.

How do you make a simple Vegan Sultana Loaf?

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.

Modifications

  • 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.

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

📋 Recipe

Vegan Sultana Loaf recipe
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4.99 from 53 votes

Low Fat Vegan Sultana Loaf

YIELD 8 slices
Prep Time: 2 minutes
Cook Time: 50 minutes
Soaking the Sultanas: 4 hours
Total Time: 4 hours 52 minutes
A deliciously quick fruit loaf that is low in fat but high in flavour!
Metric - US Customary

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 teaspoon Salt

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.
RECIPE BY Freya

Nutrition

Calories: 273kcal | Carbohydrates: 65g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 81mg | Potassium: 338mg | Fiber: 4g | Sugar: 39g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

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  1. Jerika says

    March 16, 2022 at 11:43 am

    Wow! this look so moist and perfect for my coffee!YUM!!! I'm so excited to make this Vegan Sultana Loaf over the weekend. Thanks!:)

    Reply
  2. Linda says

    March 16, 2022 at 12:33 pm

    5 stars
    Love the short list of clean ingredients! And this sounds amazing for afternoon tea. I'm not a fan of raisins in my baked goods, but sultanas are another story. Weird? Maybe not.

    Reply
  3. Katie says

    March 16, 2022 at 6:50 pm

    5 stars
    This was so amazing! I made it because I'm on a wee diet and always fancy something sweet after my dinner and this hits the spot!

    Katie xoxo

    Reply
  4. Nora says

    March 16, 2022 at 7:13 pm

    5 stars
    This sultana loaf was so delicious! Made it for my daughter with an herbal tea so I don't have to stay up all night! 😀 Perfect! Very tasty!

    Reply
  5. Natalie says

    March 18, 2022 at 8:59 am

    5 stars
    What an interesting fruit loaf. I never used tea to make loaf but this definitely sounds delicious. I just saved this recipe to give it a try. Thanks!

    Reply
  6. Jen Vinuya says

    May 07, 2022 at 12:04 pm

    5 stars
    This is totally irresistible!

    Reply

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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