Vegan malt loaf - this moreish traditional malt loaf recipe is quick and easy to make in just one bowl.

It is sticky, moist and fragrant. Delicious served with (vegan) butter and a cup of tea!

Sliced vegan malt loaf on a sheet of baking parchment with cups of tea and a bowl of butter.

This vegan malt loaf is the perfect afternoon pick-me-up, slathered with vegan butter and served with a hot cup of tea.

It is dense, squidy and filled with enough fruit to be satisfying, and is also virtually fat-free so it almost feels healthy. But it is still sweet, sticky and utterly delicious.

What Is Malt Loaf?:

Malt loaf is a traditional British loaf cake, commonly served as a snack with tea. It is dark, dense, chewy, sticky and squidgy, filled with juicy, tea-soaked dried fruit and with a wonderful fragrant malty flavour.

Malt extract gives this cake it's name and creates the sweet, sticky, chewy texture. The cake has no added fat, but is traditionally served spread with lashings of butter to make up for this fact!

Homemade malt loaf is a little different to shop bought ones (Soreen being the most popular), but I think that it is so much nicer!

It is also incredibly easy to make, with just a few ingredients.

What Do I Need To Make Vegan Malt Loaf?:

Malt extract: This is the key ingredient to make malt loaf. Malt extract is a thick, sticky syrup with a delicious malted flavour. I picked up a jar from Morrison's but if you can't find it in the supermarket then most health shops will have it, or you can get it online.

Black tea: the fruits are soaked in hot tea to plump them up, keeping the malt loaf moist. I use English Breakfast tea, but Earl Grey would work well too.

Brown sugar: Dark brown soft or muscovado sugar adds a lovely treacle flavour. You can use light brown instead, but do go for dark if you have it.

Dried fruit: Raisins and chopped prunes. You can use dates instead of the prunes if you really want to, but I do recommend going for prunes; they add a lovely squidgy texture without being overly sweet.

Milk: This replaces the usual egg. Unsweetened soy is my go-to, but any variety should work. Oat or cashew would be my next choices.

Plain flour: I just use regular plain (all-purpose) flour; but spelt should also work, or you can use 50/50 plain and wholemeal flours.

Baking powder and soda: You need both for the best rise and texture. Don't swap one for the other, they are not the same.

How To Make Vegan Malt Loaf:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Place the raisins and chopped prunes in a large bowl, pour over the hot tea, stir and set aside to soak for 15 minutes.

Stir in the malt extract and brown sugar until well combined.

Step 2, adding the malt extract and sugar.

Stir in the milk, baking powder, bicarbonate of soda and salt.

Step 3, adding the milk and raising agents.

Finally, stir in the flour until no dry lumps remain.

Pour the batter into a lined loaf tin and bake for about 1 hour, until a skewer inserted into the centre comes out clean.

Brush the warm loaf with more malt extract then leave to cool in the tin completely before slicing.

Top Tips:

All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

I don't recommend using green, white or fruit/herbal teas to soak the fruit in; stick to black tea.

Malt loaf is even better if you store it for a couple of days before slicing it. Wrap it well in tin foil and store in an airtight container for 2-3 days before serving. The flavours will mature and it will become even more squidgy and delicious.

It will keep for about a week in an airtight container at room temperature.

Can I Freeze It?:

Yes, this vegan malt loaf freezes well, either whole or in slices. Make sure that it has cooled completely before freezing; wrap it well and freeze for up to 3 months.

Allow to defrost at room temperature to serve.

More Vegan Loaf Cake Recipes:

Sliced vegan malt loaf on a sheet of baking parchment, a couple of slices spread with butter.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 12 votes

Vegan Malt Loaf

Vegan malt loaf - this moreish malt loaf recipe is quick and easy to make in just one bowl. It is sticky, moist and fragrant. Delicious served with (vegan) butter and a cup of tea!

Course Breakfast, Dessert, Snack

Cuisine British

Keyword cake

Prep Time 25

Cook Time 1

Servings 10 people

Author Domestic Gothess

Ingredients

200 g (7 oz) raisins
100 g (3 ½ oz) chopped pitted prunes (or dates)
150 ml (½ cup + 2 Tablespoons) strong, hot black tea
150 g (5 ⅓ oz) malt extract (syrup) (plus extra for brushing)
100 g (½ cup) dark brown soft sugar
60 ml (¼ cup) unsweetened non-dairy milk (I use soy)
1 teaspoon baking powder
½ teaspoon bicarbonate of soda (baking soda)
¼ teaspoon salt
250 g (2 cups) plain (all-purpose) flour

Instructions

Preheat the oven to 170°C/150°C fan/325°F/gas mark 3. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line it with baking parchment.
Place the raisins and chopped prunes in a large bowl, pour over the hot tea, stir and set aside to soak for 15 minutes.
Stir in the malt extract and brown sugar until well combined.
Stir in the milk, baking powder, bicarbonate of soda and salt. Finally, stir in the flour until no dry lumps remain.
Pour the batter into the prepared tin and bake for about 1 hour, until firm to the touch and a skewer inserted into the centre comes out clean (watch out for bits of prune).
Brush the hot loaf with some malt extract. I find the best way to do this is to spoon some on top and spread it about with the back of the spoon.
Leave the malt loaf to cool completely in the tin before turning out and slicing. Store in an airtight container at room temperature.

Notes

All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
See post above for tips, details and step-by-step photos.
Malt loaf is even better if you store it for a couple of days before slicing it. Wrap it well in tin foil and store in an airtight container for 2-3 days before serving. The flavours will mature and it will become even more squidgy and delicious.

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