This fruit cake loaf delivers everything you want from a fruit cake: moist crumb, rich fruitiness and comforting spice — but it’s far simpler to make than a traditional fruit cake. With just six main ingredients, the loaf is vegan, oil-free and can easily be made gluten-free.
It only takes six ingredients and a few simple steps to make this sticky, warming loaf. For an extra layer of flavour, brew the soaking liquid with a spiced tea — Chai rooibos is a favourite — then use that tea to soak the dates. The loaf is lovely served warm, toasted and spread with salted vegan butter alongside a hot cup of tea.
Baker’s Tips For This Fruit Cake Loaf
- Make the flax egg early: Whenever a recipe needs a flax egg, prepare it first. It firms up as it rests, giving better texture. Use 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (a 1:2.5 ratio). If you don’t have ground flaxseed, pulse whole flaxseeds in a blender or substitute ground chia seeds.
- Choose your tea: Any tea will work, but spicy blends like Chai add depth. Use loose leaf or open tea bags, brew for about 10 minutes, then strain the liquid. If you don’t have a strainer, any fine sieve will do.
- Soak the dates: Chop or blend the dates, then pour the warm, strained tea over them and let them soak for at least 30 minutes. This softens the fruit and makes the loaf extra moist and gooey.
Ingredient Substitutes
Coconut sugar — Swap for dark brown sugar or muscovado for a deeper caramel note. Lighter sugars can be used, but they won’t give the same depth of flavour.
Flax egg — Use a chia egg made the same way as a flax egg if preferred.
Plain flour — This refers to all-purpose or cake flour. Use a gluten-free plain flour blend if you need the loaf to be gluten-free.
Dates — The recipe is forgiving: any dried fruit such as raisins, prunes or cranberries (or a mix) can replace dates. Keep the total weight roughly the same to preserve texture.
How To Store This Fruit Cake Loaf
Keep the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. For longer storage, slice the loaf, separate slices with parchment and freeze for up to 2 months. Thaw in the fridge or toast slices straight from frozen.
You may also like these comforting dessert recipes:
- Apple and Cinnamon Cake
- Healthy Chocolate Cake
- Cookie In a Mug
BAKING IN GRAMS
All recipes here are tested and refined until they’re reliable and easy to follow. My aim is to create simple, approachable recipes so anyone can bake them — even beginners.
One key to consistent results is measuring by weight. A kitchen scale is inexpensive and transforms baking accuracy. Cup measures vary widely, so weighing ingredients will give you far more consistent results.
If you don’t have a scale yet, consult a trusted ingredient weight chart to convert volumes to grams.
Now — dust off your apron and get baking! x
Fruit Cake Loaf
10
50
40
1
10 slices
182 kcal
Ingredients
- 1 Flax Egg 1 tbsp ground flaxseeds + 2.5 tbsp water
- 4 tbsp Loose Leaf Tea or 4 tea bags
- 400 ml Boiled Water
- 250 g Soft Dates see notes
- 80 g Coconut Sugar
- 300 g Plain Flour use gluten-free if necessary
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon optional
- 1/2 tsp Allspice optional
Instructions
-
Mix the ground flaxseed with 2.5 tablespoons water and set aside to thicken.
-
Add the tea (loose or contents of tea bags) to the boiled water, stir and leave to brew for 10 minutes.
-
Chop or blend the dates finely. Strain the tea and pour it over the dates, then leave them to soak for 30 minutes.
-
Sift the plain flour, baking powder and spices into a large bowl.
-
Stir the coconut sugar into the date-and-tea mixture until combined. Add this wet mixture to the dry ingredients along with the flax egg (and apple cider vinegar if using) and mix to a uniform batter.
-
Pour the batter into a greased 1 lb loaf tin and bake in a preheated oven at 180°C (160°C fan / 350°F) for 50–55 minutes, or until golden and a skewer comes out clean.
-
Leave the loaf in the tin for 10 minutes, then turn out onto a wire rack and cool for at least 30 minutes before slicing.
-
Serve warm or toasted with vegan butter.
Notes
- See the recipe notes above for substitution ideas.
- Any soft dried fruit can replace dates if needed.
Nutrition
Did you make this?
Leave a rating and share feedback in the comments. Tag the creator on Instagram and use the recipe hashtag if you’d like to share your bake.