This easy marmalade tea loaf is a simple but delicious vegan loaf cake flavoured with marmalade, golden syrup, spices and dried fruit.
It doesn't contain tea, rather it is the kind of cake that is best served alongside a pot of tea; perfect as a mid-morning or afternoon snack!

This easy marmalade tea loaf is a veganised version of a very old recipe from an old Be-Ro flour cookbook. I came across the original recipe on the lovely blog lavender and lovage and knew I had to make a vegan version!
It is a really easy cake to make and just uses one pan. You simply melt the butter, marmalade, golden syrup and sugar together, allow to cool slightly then stir in the rest of the ingredients.
It is a fairly small cake and keeps well in a tin for a few days, so is perfect if there are only a couple of you to eat it.
Ingredient Details:
Marmalade: I use a thick cut orange marmalade but a fine shred one should be fine too.
Vegan butter: Either block or spreadable is fine but don’t use a ‘light’ variety. I used Flora plant butter.
Milk: Any kind of unsweetened non-dairy milk will work (except tinned coconut). I use soy.
Golden Syrup: If you weren't already aware then golden syrup is vegan friendly! Lyle's is the most well known brand, but supermarket own is absolutely fine and is what I use. See below for details.
Self-raising flour: Self raising (self-rising) flour is best here but if you can't get hold of it you could try adding 1 ½ teaspoons of baking powder to plain flour instead (note I haven't tested this).
Sugar: I use caster sugar but granulated is also fine. Light brown soft sugar or coconut sugar would also work. Do not swap it for liquid sugars (such as maple syrup) or sweeteners.
Mixed spice: For those of you not in the UK, mixed spice is a blend of sweet spices which is used in abundance in festive baking. It is similar to pumpkin spice but uses a different blend and is less heavy on the cinnamon. You can use any sweet spice blend such as pumpkin or apple pie spice instead.
Mixed dried fruit: I used a shop bought mix of raisins, sultanas, currants and candied peel but just sultanas works great. Alternatively, dried cranberries would be delicious!
What Is A Substitute For Golden Syrup?:
Golden syrup is a very common baking ingredient in the UK; it has a buttery caramel flavour and the texture of honey (Lyle's Golden Syrup is vegan friendly). It can be tricky to get hold of elsewhere, though apparently lots of stores in the US have it in the foreign foods section or you can get in online. You can also try making your own!
There isn't really a good substitute for it as it is very unique, but if you aren't able to get hold of any and don't want to make your own then you can swap it for light molasses or corn syrup instead.
How To Make Easy Marmalade Tea Loaf:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: Place the vegan butter, marmalade, golden syrup and sugar in a pan over a low heat and stir until melted. Remove from the heat, add the milk and allow to cool for a few minutes.
Step 2: Stir in the self-raising flour, mixed spice and dried fruit.
Step 3: Transfer the batter to a greased and lined 2lb loaf tin and spread it level.
Step 4: Bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
Top Tips:
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales 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!
The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
The cake will keep for around four days in an airtight container at room temperature.
FAQ's:
Yes this marmalade tea loaf freezes really well, either whole or in slices. Make sure that it has cooled completely before freezing and wrap it well to prevent freezer burn. Allow to defrost at room temperature to serve.
As the name suggests, this tea loaf is best served accompanied by a cup of tea! It is delicious as it is, but is also lovely spread with (vegan) butter.
More Vegan Loaf Cakes:
- Fruit cake loaf
- Banana gingerbread
- Vegan golden syrup cake
- Vegan ginger loaf cake
- Vegan malt loaf
- Vegan orange loaf cake
- Vegan Earl Grey tea loaf
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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Easy Marmalade Tea Loaf (Vegan)
Ingredients
- 85 g (6 Tablespoons) vegan block butter
- 75 g (6 Tablespoons) caster or granulated sugar
- 50 g (2 Tablespoons) marmalade
- 50 g (2 Tablespoons) golden syrup
- 90 g (6 Tablespoons) unsweetened non-dairy milk (I use soy)
- 175 g (1 ¼ cups + 2 Tablespoons) self-raising flour
- 1 ½ teaspoons mixed spice (or pumpkin spice)
- 100 g (⅔ cup) mixed dried fruit or sultanas
Instructions
- Preheat the oven to 160℃/140℃ fan/325℉/gas mark 3. Grease a 2 lb loaf tin and line it with baking parchment.
- Place the vegan butter, marmalade, golden syrup and sugar in a pan over a low heat and stir until melted. Remove from the heat, stir in the milk and allow to cool for about 5-10 minutes.
- Stir in the self-raising flour, mixed spice and dried fruit until no dry patches remain.
- Transfer the batter to the prepared tin and spread it level.
- Bake for 50-60 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 10 minutes then carefully turn out onto a wire rack and leave to cool completely.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales 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!
Anna
Lovely tea loaf recipe that's simple but tasty! The marmalade gives it such a delicious and unique flavour. This is definitely a typical tea loaf in that it isn't overly sweet or moist, but rather perfect for slicing, perhaps buttering, and eating alongside a cup of tea - a much more rustic and wholesome treat!
Hilary
This is a really quick and simple recipe, resulting in a delicious tea loaf. Great when spread with vegan butter!