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!
Servings 10 people
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.