This easy vegan cranberry apple tea loaf is light in colour and soft in texture. It’s packed with fruit and the Christmas flavours of cranberry, orange and nutmeg.
Because of its colour, it’s one of those cakes in which you will need to use the golden variety of flaxseed.
It’s a very moist loaf, that rises well and has a delicate golden crust.
It’s advisable to chop the apple into small pieces – not much bigger than the dried cranberries. The apple will soften when it cooks and large pieces will leave big gaps in the cake.
The pictured loaf was baked in a long narrow tin. A normal loaf tin will produce a slightly taller cake.
Vegan Cranberry Apple Tea Loaf…
Ingredients
- 2 level tbsp ground golden flaxseed
- 55 ml light olive oil
- 160 g sugar
- 250 g peeled chopped apple
- 85 g dried cranberries
- zest of half an orange, finely grated
- 285 g self-raising flour
- 1 rounded tsp nutmeg
- 115 ml soya or other non-dairy milk
Method
- Stir the ground flaxseed into 5 tbsp water and set aside for a few minutes.
- Heat the oven to 180°C/360°F
- Whisk the oil and flaxseed mixture together in a large bowl.
- Add the sugar and mix well.
- Stir in the chopped apple, cranberries and orange zest.
- Sift in the flour and nutmeg and stir to combine.
- Add the milk in two stages and stir lightly until combined.
- Transfer to a lightly oiled loaf tin and level the top slightly.
- Bake for around an hour. Check the centre with a skewer to ensure that the loaf is cooked through.
- Allow it to cool fully before slicing.
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