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Close up on fruity tea loaf.
4.97 from 33 votes

Vegan Tea Loaf

A soft and moist tea loaf that's bursting with dried fruit. This fruit loaf is comforting everyday home-made cake at its best. 
Servings: 10 slices
Prep Time20 mins
Cook Time40 mins
1 hr
Total Time2 hrs


  • 200 g mixed dried fruit
  • 180 ml strong brewed tea
  • 90 g sugar - golden caster
  • 2 tsp mixed spice
  • 160 g plain flour - or use self raising and omit the baking power
  • 1 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 1 pinch salt
  • 3 tsp melted Flora Light or neutral flavoured oil


  • Brew the tea and soak the dried fruit in it until cooled. You can cover the bowl and leave it to steep for up to 24 hours in the fridge.
  • Grease and line a 15 cm / 1lb loaf tin. Heat the oven to 160°C (fan)/180°C/350°F/Gas 4.
  • In a large bowl, mix the dry ingredients: flour, sugar, spices, bicarbonate of soda, baking powder and salt.
  • Add the oil, and all the fruit and tea mixture. Mix well.
  • Spoon the mixture into the loaf tin, and flatten the top. Place in the oven and bake for 40-50 minutes.
  • The cake is done when a skewer comes out clean. If the top of the cakes starts to brown before the inside is cooked, then loosely drape a piece of foil over the tin to slow it down.
  • Allow to cool for 5 minutes before removing from the tin,


  • You may find that you need to add a little extra water or tea to the batter. Not all dried fruit is the same, and it will absorb different amounts of tea.   
  • You want the tea to be good and strong for this recipe. We usually use English Breakfast. A more aromatic tea, like Earl Grey or Lapsang Souchong, can be used to change the flavour. For a caffeine and tannin free version, you could try a fruit infusion instead. 
  • Vary the dried fruit – you want a base of vine fruit (raisins, currants and sultanas), but you could add some dried cranberries, chopped pineapple, apricot or dates.  You could even add some chocolate chips.   
  • Try a different spice blend. We use traditional British mixed spice. Pumpkin spices or a biscoff/speculoos blend would all be delicious. Alternatively, you could use allspice, a single spice that works like a mixture. 
  •  If the top of the cake starts to brown too quickly whilst cooking, loosely drape a piece of foil over the top of the tin.
  • This cake is best cooked a day before you want to serve.   
  • To freeze wrap the cake in cling film or foil then a thick plastic bag.  Allow to defrost for a few hours at room temperature.  We often make the cake and then freeze half. 
Nutritional Information 
  • This recipe is 8 Weight Watchers Smart Points per slice
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 160kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 85mg | Fiber: 1g | Sugar: 25g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg