Vegan Earl Grey Tea Loaf
Vegan Earl Grey tea loaf – a slice of this easy, fat-free fruity tea loaf spread with vegan butter is an ideal mid-morning or afternoon snack. It keeps well, is simple to make and is absolutely delicious!
Servings 10 people
Ingredients
- 2 Earl Grey tea bags
- 250 g (9 oz/1 ¾ cups) mixed dried fruit
- 275 g (9 ¾oz/2 cups + 3 Tbsp) self-raising flour
- 60 g (2oz/⅓ cup) dark brown sugar
- ½ teaspoon baking powder
- 1 teaspoon ground mixed spice (apple/pumpkin spice)
- 90 g (3 ¼oz/6 Tbsp) unsweetened soy yogurt
- 2 tablespoon marmalade (optional)
Instructions
- The night before you want to bake the tea loaf, place the tea bags and the dried fruit in a large bowl and pour over 300ml (1 ¼ cups) of just boiled water. Give it a stir then cover and leave to soak overnight.
- The following day, preheat the oven to 180°C/160°Cfan/350°F/gas mark 4. Grease a 900g/2lb loaf tin and line it with greaseproof paper.
- Mix together the self-raising flour, sugar, baking powder and mixed spice in a large bowl.
- Add the soy yogurt and the fruit mixture, including the soaking liquid. Squeeze the teabags to get all of the flavour out then throw them away.
- Stir everything together to form a batter, making sure that no dry patches remain. Pour the batter into the prepared tin and spread it level.
- Bake the tea loaf for 1 hour until a skewer inserted into the centre comes out clean. Leave it to cool in the tin for a few minutes before turning it out onto a wire rack to cool completely.
- If you want the loaf to have a glazed, sticky finish, heat the marmalade with a splash of water in a small pan until it is runny then brush it over the top of the loaf while it is still warm.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- The fruit needs to be soaked in the tea overnight so do make sure you start the day before you want to bake the tea loaf.
- Recipe from Great British Vegan By Aimee Ryan.