Loaf Cakes

Some great loaf cakes, a simple slice with a cup of tea, well why not.

Chocolate and Tahini Loaf Cake

This is a really beautiful tasting cake, with a dense texture and nutty flavour.

Tahini and chocolate loaf cake
  • FOR THE CHOCOLATE PART
  • 100g Lactose Free Marg
  • 100g caster sugar
  • 100g Dark chocolate
  • 100g SR Flour
  • 50ml Espresso
  • 2 eggs
  • 40g Cocoa
  • FOR THE TAHINI PART
  • 125g SR Flour
  • 75g tahini (you can use peanut butter as an alternative)
  • 75g caster sugar
  • 75g espresso coffee
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 tbsps lactose free milk

Prep Time: 20 mins/ Cook: 55 Mins -1hr Oven:180C/160C Fan

  1. Preheat oven and grease loaf tin
  2. Chocolate Cake: Melt chocolate & Margarine in a heatproof bowl, over a simmering pan.
  3. Put all ingredients into a bowl, ensuring you sieve the flour. Once the chocolate has melted, add to the bowl. Mix together using a balloon whisk until smooth and well combined.
  4. Tahini Cake: In a separate bowl, add tahini ingredients, then whisk as above
  5. Time to layer, pouring a bit of each mixture into the tin, so you will have a marbled swirl through the cake.
  6. Bake for 50 minutes, check with skewer if it comes out clean it is cooked.
  7. Once cooked leave on a wire rack to cool completely
  8. Tahini Buttercream: Mix icing sugar and tahini to form an amazing icing for the top. Use a piping bag and do rosettes on top. The icing sugar needs to be stiff enough to form peaks, but not too thick, otherwise it will not go through the piping nozel.

Carrot Loaf Cake

This is a moist, light cake which I love, some might say its healthy with all of those carrots!!

Carrot Cake
  • 3 Carrot grated (approx 200g)
  • 1/2 cup Raisins
  • 1 1/2 cups or 180G SR Flour
  • 2 Egg
  • 1 cup light brown sugar
  • 75g walnuts or pecans (chopped)
  • 1 Orange (juice and zest)
  • 1 tspn cinnamon
  • 1 tspn mixed spice
  • dash ground nutmeg
  • 1/2 cup oil or 100ml either coconut or sunflower
  • 1 tspn vanilla extract
  • 1/2 tspn bicarbonate soda
  • FOR THE TOPPING
  • 200g Vegan cream cheese
  • 80g Icing sugar
  • Zest orange

1. Heat oven 180c / 160c fan. Grease and line loaf tin.

2. Firstly add the juice to the raisins, and leave to soak whilst making the rest. Dry the grated carrots in kitchen roll.

3. Put all dry ingredients into a bowl: Sift flour, then add cinnamon, spice, chopped nuts, brown sugar and bicarbonate

4. Whisk eggs in a separate bowl and add the wet ingredients: oil, juice, zest, vanilla and carrots and mix

5. Now add the dry to the wet and mix thoroughly

6. Pour into loaf tin and cook for 55-60 minutes. Test with a skewer to ensure cooked. So it will come out clean if cooked

Lemon Drizzle Loaf Cake

Really quick and easy cake to mix together. The only time it takes is in the cooking, which takes about 50 minutes. This is a nice tangy flavoured lemon drizzle. I do love to taste the lemon!!

Lemon Drizzle Loaf
  • 1 Lemon zest and 1/2 juice
  • 175g SR Flour
  • 175g caster Sugar
  • 175g lactose free margarine
  • 3 Eggs
  • 1 tsp. Baking powder
  • FOR THE DRIZZLE
  • 1 1/2 lemons juiced
  • 100g Icing sugar

1. Sift flour into a bowl, add remaining ingredients and mix together with a balloon whisk

2. Pour into greased and lined loaf tin. Cook in preheated oven 180c / 160c fan for approx 50 minutes

3. Once cooked, mix drizzle together and use a skewer to poke holes into cake. Then pour half over cake. Let cool a little and pour second half over cake. I decorated with lavender flowers.

Apple Honey and Pecan Loaf

This delicious moist loaf cake was made from freshly picked bramley apples, straight off the tree. It has a great toffee flavour as it is cooked upside down, in some brown sugar and margarine. It was so good you wouldn’t even notice that lactose free margarine was used.

Apple, honey and Pecan loaf
  • 2 Bramley apples
  • 1 1/2 cup or 190g Flour
  • 1 cup or 200g Brown sugar
  • 1/2 cup or 110g margarine
  • 2 eggs
  • 100ml lactose free milk (or normal)
  • 1/2 cup or 100g honey
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • handful chopped pecans
  • OVEN PRE HEATED 170c/150c fan

1. Firstly peel, and slice the apple. Take a knob of margarine and cook the apples for 5 minutes, in a saucepan.

2. Add half the margarine to the loaf tin and melt. I just put in the oven for a few minutes to melt. Then add half the sugar and stir together. Add sliced apples to the mixture in the tin and put aside. Remember that this will be the top, so arrange neatly.

3. In a bowl whisk the remaining margarine and add the sugar. Beat until light and fluffy and then add one egg at a time and mix.

4. In a separate jug, add the honey, milk and vanilla and stir.

5. Chop the remaining apple into small chunks, as well as the pecans.

6. Add sifted flour and honey mix to the bowl, a little at a time and combine, together with the apples and pecans.

7. Cook in pre heated oven for approximately 40 minutes. Check cake is thoroughly cooked with a skewer. If it comes out clean, it is cooked.

8. Once cooked, use a butter knife to loosen the edge of the cake. Turn out upside down to cool on a rack.

Banana, cranberry and coconut loaf

This is a fantastic banana bread. I reduced the sugar a little on this because the cranberries give the loaf a natural sweetness. It also contains some walnuts and a little spice. A great cheeky breakfast if you are in a rush, or just a little snack for the afternoon. I tend to bake a banana bread of some description and slice it, then wrap in grease proof paper and cling film and keep in the freezer. That way, you can take a slice out when needed and it doesn’t take too long to defrost.

Banana, cranberry and coconut loaf
  • 220g plain flour
  • 40g light brown sugar
  • 60g caster sugar
  • 20g cranberries
  • 20g walnuts
  • 15g desiccated coconut
  • tsp mixed spice
  • Tsp bicarbonate
  • 100g sunflower oil
  • 2 eggs
  • 2 mashed bananas

1. Preheat oven to 180c/ 160fan. Grease a loaf tin.

2. Put all the dry ingredients into bowl, ensuring you sift the flour.

3. Measure out the oil and add the eggs and whisk. Mash the banana or break into the mix. Add all wet ingredients to the dry and whisk together.

4. Pour into the tin and bake for 55-60 minutes.

5. Allow to cool for at least 10-15 minutes before removing from the tin.