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    Home » Baking » Cakes/Traybakes/Refrigerator bakes

    Vegan Old Fashioned Weetabix Loaf Cake

    Published: Jan 6, 2022 · Modified: Mar 14, 2022 by Jacq · This post may contain affiliate links ·6 Comments

    Jump to Recipe Print Recipe

    This vegan old-fashioned Weetabix loaf cake is adapted from a classic Irish recipe that I discovered in one of my mums old recipe books.

    Only 5 simple store-cupboard ingredients are required to produce a delicious cake bread that can be sliced and spread with vegan butter or a generous helping of fruit jam/jelly. Although a slice on its own is pretty darn tasty.

    Perfect for breakfast, afternoon tea, after school or any-time-of-the day snack.

    Long wooden chopping board with Weetabix cake slices and large piece of cake unsliced, wooden handled knife to side, frilly linen placemat underneath, featured image.
    Who would have thought that Weetabix could produce such a delicious cake? There is no fat or oil required for this delicious easy vegan bake.

    Vegan Weetabix Loaf Cake

    This Weetabix loaf cake is much like a cross between a malty bread and a cake. It is sweet but with a delicious mild Weetabix aftertaste.

    The crust is pleasantly crispy at parts and chewy like a nice loaf of homemade bread whereas the inside texture is spongy and soft with just the right amount of moistness. The texture is different from a regular fruit tea bread or fruit cake but ever so moreish.

    There is a Weetabix cake that is popular with Slimming World and Weight Watchers fans but this vegan Weetabix cake was adapted from an old-fashioned Irish or Ulster recipe that I discovered in one of my mums old recipe books.

    The Slimming World Weetabix cake uses eggs and a sweetener to replace the sugar, and all the ingredients are mixed together just before baking.

    Whereas this vegan recipe does not require eggs but still rises beautifully. And the sugar, dried fruit, three Weetabix and plant milk are mixed together and left overnight to steep before the self-raising flour is stirred through.

    close up of slice of  cake on flowery vintage plate with frilly circle small placemat underneath, cake knife and fork to side of plate and a purple background.
    Any version of Weetabix breakfast cereal can be used including supermarkets own copy-cat versions. In Australia Weet-Bix can be used.

    The self-raising flour can be replaced with the same quantity of plain or all-purpose flour that has 2 teaspoons of baking powder sieved through the flour.

    As for the dried fruit this can be all sultanas (golden raisins), raisins, currants or a mix of these dried fruits. Alternatively a ready-prepared dried fruit mix can be used, including those mixes that contain dried fruit peel.

    The Weetabix loaf is baked until risen and golden. The aromas that emit from the oven are amazing. Although it is best to allow the cake to cool before enjoying a piece as this will ensure the crumb gets a chance to settle and cut nicely!

    If you bake this recipe do pop a comment below and let us know how you got on.

    We love reading feedback. Thanks so much.

    How To Prepare Vegan Old-Fashioned Weetabix Loaf Cake

    • Ingredients for vegan Weetabix loaf cake added to mixing bowl.
    • plant milk poured into Weetabix cake ingredients in blue mixing bowl.
    The night before baking the cake add the sugar, sultanas (here I have used a dried fruit mix), Weetabix, and plant milk to a bowl.
    • Ingredients for Weetabix cake being mixed together with a wooden spoon.
    • vegan Weetabix cake soaked overnight and ready to add to the loaf pan to bake.
    Mix well, add a cover, and allow to soak until required. The next day give the Weetabix mixture a good stir.
    • flour mixed through the Weetabix raw batter.
    • unbaked Weetabix cake added to loaf pan and a small wooden handled spatula smoothing the top down.
    Add the sieved flour and give it all a good mix before scooping into a loaf pan.
    • Weetabix cake baked and on red tartan oven mitt.
    • Weetabix loaf cake sitting on wire rack to cool completely, linen lace background.
    Bake for one to one and a half hours until golden, risen and a skewer comes out clean. Tip out of the loaf pan, remove any parchment paper, and allow to cool completely.
    • Slice of vegan Weetabix cake on small dessert plate with flowery pattern and dessert knife and fork to side, matching cup and saucer to side, and small jar of marmalade, white flower shaped placemat, and purple coloured background.
    Serve with a nice cup of your favourite tea. A scoop of marmalade is a delicious accompaniment especially for breakfast. Try toasting or grilling a slice and spreading over some vegan butter. So tasty!

    Recipe Notes And FAQS

    How do I store vegan Weetabix cake?


    Store Weetabix cake wrapped in parchment paper or kitchen foil, or a layer of both, and place in airtight container, bread or cake tin for up to 4-5 days.

    Store in a cool, dry area.

    To refresh staler slices toast or grill and add some vegan butter or your preferred spread. Or bake for a few minutes until heated through.

    Can I freeze Weetabix cake?


    Yes although do wrap up well with parchment paper and an extra layer of kitchen foil. To defrost remove the coverings and place on a chopping board or wire rack until the cake is at room temperature.

    Freeze individual slices or the entire loaf cake. A piece of parchment paper between each slice will aid removal of a slice or two at a time from the freezer.

    Do I have to soak the cake mix overnight?


    No of course not although the final texture and flavour will be different.

    I do recommend soaking the mix but it is not essential. It is quick and easy to just mix the dried fruit, sugar, Weetabix and plant milk the night before or at least several hours before you need it, and just leave it to sit until required the next day.

    The next day, it only takes a few minutes to stir through the flour and scoop the mix into the loaf pan to bake.

    What is Weetabix?


    Weetabix is a type of boxed breakfast cereal. The original Weetabix has been around since 1932 and is one of the most popular breakfast cereals in the UK. Weetabix is vegan-friendly and is made with100% wholegrain wheat with just a few extra ingredients added and is low in added sugar.

    Weetabix is also available for sale in the US and Canada.

    In Australia there is the popular Weet-Bix cereal.

    For this recipe any kind of Weetabix can be used including the supermarkets own copycat versions of Weetabix.

    A dollop of marmalade on a slice of cake with cake fork to side, marmalade jar to side, and frilly placemat with purple background.
    A delicious scoop of tangy-sweet fruity Scottish marmalade. The perfect quick breakfast treat.

    More Traditional Vegan Bakes To Brighten Up The Long Winter Months!

    Vegan Scottish Smiddy Dumpling (Baked Sultana Cake)

    Quick And Easy Christmas Cake (recipe can be used as an Easter or Simnel cake, Mothers Day treat or as part of a Scottish Robert Burns day supper)

    Old School Dinners Jam and Coconut Sponge Traybake

    Vegan Empire biscuits (Belgium biscuits)

    Coconut rock cakes

    Traditional Scottish Shortbread (crunchy cookies perfect at the end of a Robert Burns or other Scottish themed meal along with tea and coffee)

    close up of slices of cake with dessert fork, tea cup and saucer to side.
    **click the US customary button within the recipe card for ounce measurements**
    Long wooden chopping board with Weetabix cake slices and large piece of cake unsliced, wooden handled knife to side, frilly linen placemat underneath, featured image.

    Vegan Old Fashioned Weetabix Loaf Cake

    Print Recipe
    An easy 5 ingredient bake that results in a delicious loaf cake suitable for breakfast, afternoon tea, after-school or any-time-of-the-day quick snack.
    Soft, sweet and spongy insides with a satisfying chewy crust with delicious crispy bits.
    So tasty especially with a nice cup of tea, coffee or a tall glass of chilled oat milk.
    On average this recipe can provide 12 slices but more slices can be achieved if cut thinner!
    Course Afternoon tea, Breakfast, Snack
    Cuisine British
    Prep Time 5 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 20 mins
    Servings 12 slices
    Calories 229
    Author Jacq

    Equipment

    • 2 Ib (900g) loaf pan greaseproof/parchment paper to line the loaf pan if required
    • Mixing bowl
    • wire rack optional, can simply place the cake on a chopping board to cool

    Ingredients

    • 225 grams sultanas (golden raisins) or replace with raisins, currants or a dried fruit mix
    • 3 Weetabix (breakfast cereal) about 60-65grams Weetabix, Weet-bix or a supermarket copy-cat version
    • 225 grams sugar use caster/super-fine sugar if available or replace with granulated
    • 430 ml plant milk such as oat or soya.
    • 225 grams self-raising flour sieved, or replace with plain/all-purpose flour including 2 teaspoons of baking powder.
    Metric - US Customary

    Instructions

    The night before or at least a few hours before baking:

    • Add the sultanas (golden raisins), sugar, Weetabix and plant milk to a bowl, stir well and mash the Weetabix a little so that it goes under the milk.
      Place a cover over.

    Preheat the oven to 150 Fan/ 170 C/ 338 Fahrenheit/ Gas 3.

    • Prepare the loaf pan by adding a little vegetable oil or margarine to the insides and line with a layer of greaseproof paper or a loaf pan paper case insert.
    • Stir through the flour into the Weetabix mix until all is well combined.
    • Scoop the cake mix into the loaf pan and level down the top with a spatula or back of a spoon.
    • Bake on the middle shelf of the oven until risen, golden and a skewer popped in comes our clean. This can take anywhere between 1- 1 ½ hours.
      My Weetabix loaf was ready after 1 hour and 10 minutes in a fan oven.
    • Allow to cool for a few minutes in the loaf pan before carefully tipping out of the pan and placing on a wire rack to cool completely.
      Remove the parchment paper or paper insert before cooling to avoid the paper sticking to the cake as it cools.

    Notes

    • Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
    • Once the cake is baked do remember to remove the parchment or baking paper, if used, before cooling as it can stick firm to the cake as it cools.
    • Store Weetabix cake wrapped in parchment paper or kitchen foil, or a layer of both, and place in airtight container, bread or cake tin for up to 4-5 days.
    • Store in a cool, dry area.
    • To refresh staler slices toast or grill and add some vegan butter or your preferred spread. Or bake for a few minutes until heated through.
    • Yes although do wrap up well with parchment paper and an extra layer of kitchen foil. To defrost remove the coverings and place on a chopping board or wire rack until the cake is at room temperature.
    • Freeze individual slices or the entire loaf cake. A piece of parchment paper between each slice will aid removal of a slice or two at a time from the freezer.
    • Instead of sultanas (golden raisins) replace with raisins, currants or a dried fruit mix. 
    • Caster sugar (super-fine) can be replaced with granulated sugar.
    • Replace the self-raising flour with plain or all-purpose flour but include 2 teaspoons of baking powder sieved along with the flour.
    • Any version of Weetabix (boxed breakfast cereal) can be used including supermarkets own copy-cat ones.

    Nutrition

    Calories: 229kcal | Carbohydrates: 55g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 228mg | Fiber: 3g | Sugar: 33g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg

    More Vegan Cake, Traybake And Fridge Bake Recipes

    • Old-Fashioned Spice Applesauce Cake [vegan]
    • Vintage Chocolate Vinegar Cake
    • Old-Fashioned Coconut Buns
    • Old-Fashioned Granny Cakes

    Reader Interactions

    Comments

    1. Chereene

      September 29, 2022 at 10:34 am

      Hi. I was wondering if I could make this recipe into muffins. If so, what would you suggest for the oven temp (I have a fan oven) and baking time.
      Thank you

      Reply
      • Jacq

        September 29, 2022 at 11:03 am

        Hi Chereene, You could always try the recipe as muffins although I have not tried so do not know how they would turn out. I would bake at 160 Fan and for a much shorter time, check the muffins about 20-25 minutes into baking to see if they have risen, are turning golden and a skewer popped in the middle comes out clean. If not ready just keep your eye on them and check after a few minutes. Oh and bake on the middle shelf of the oven. As it is a loaf cake the muffins may have a crisper or slightly more firm outer crust compared to other softer muffins. I would image one of these baked Weetabix muffins could be split and buttered or some fruit jam added which would make for a tasty breakfast. I would love to know how you get on x

        Reply
    2. Fiona Shaw

      June 22, 2022 at 2:16 pm

      5 stars
      Great recipe, I've made it twice now. I was wondering if you could add a mashed banana to it?

      Reply
      • Jacq

        August 21, 2022 at 3:56 pm

        Wonderful! So glad you are enjoying the Weetabix loaf cake. I am not sure about adding a mashed banana as I haven't actually tried it, but am curious now and going to give it a go. Will let you know the outcome and if its a success will post any recipe modifications within the recipe notes above.

        Reply
    3. Deb

      February 18, 2022 at 4:20 pm

      5 stars
      Im not strictly vegan but after being advised to look at heart healthy/cholesterol friendly recipes I found this.....Amazed at how good it tasted with just a few simple ingredients. Will definitely be making again!

      Reply
      • Jacq

        February 20, 2022 at 3:17 pm

        So glad you enjoyed the Weetabix cake. I agree it does taste so good with just 5 simple ingredients. Hope you find more recipes to try and love!

        Reply

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