Walnut and Maple Loaf Cake
A quick and simple no-yeast bread
8
slices
Equipment
- 1 Loaf Tin lined
Ingredients
- 1 cup Milk - I used soya, but you could use almond or oat
- ½ cup Brown sugar
- 1 cup Maple Syrup - good quality
- 1 tsp Vanilla Extract
- ¼ cup Butter - vegan, softened
- ¼ cup Cream cheese - vegan, softened
- 2½ cups Plain flour - sifted
- 1 tsp Salt
- 2 tsp Baking powder
- ½ cup Walnuts - chopped
Instructions
- Preheat oven to 150c.
- Gently heat the milk, sugar, maple syrup and vanilla extract in a saucepan until the sugar has dissolved.
- Stir in the butter until it melts
- Now beat in the vegan cream cheese. Don't worry if it doesn't amalgamate completely at this point.
- Sift the flour, salt and baking powder into the wet mixture and, using a electric hand whisk, beat until just mixed and no lumps of flour are visible.
- Fold in the walnuts.
- Pour into your prepared loaf tin and bake for 40-45 mins, or until a skewer comes out clean.
- Leave to cool in the tin for 5 minutes before removing from the tin and leaving to cool at room temperature.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Walnut and Maple Loaf Cake
Amount per Serving
Calories
447
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Cholesterol
26
mg
9
%
Sodium
485
mg
21
%
Potassium
241
mg
7
%
Carbohydrates
74
g
25
%
Fiber
2
g
8
%
Sugar
40
g
44
%
Protein
7
g
14
%
Vitamin A
323
IU
6
%
Vitamin C
0.1
mg
0
%
Calcium
173
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.