Old-Fashioned Weetabix Loaf Cake

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This Old-fashioned Weetabix Loaf Cake only needs 5 everyday store-cupboard ingredients (sultanas, milk, flour, sugar, and Weetabix) to produce a delicious loaf cake that can be sliced and spread with butter, margarine and/or fruit jam. It is also very good toasted for breakfast. This recipe naturally does not require added fat nor does it require eggs. It can be easily prepared as vegan-friendly or milk-allergy friendly by using dairy-free milk but of course your usual milk will be fine for this recipe.

Weetabix loaf cake sliced on a chopping board.

Who would have thought that Weetabix cereal could produce such a delicious cake? There is no fat or oil required for this delicious easy bake. The flavours are similar to a malty bread with the taste of Weetabix running through it. 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.

🧡 Why You’ll Love This Weetabix Loaf Cake

🥣 Only 5 Everyday Ingredients You likely have everything on hand already. No eggs, no added fat, just simple cupboard staples.

💸 Budget-Friendly & Fuss-Free A frugal bake that doesn't compromise on flavour.

🌱 Naturally Egg-Free & Easily Vegan No need for substitutions this old-school recipe works beautifully with plant-based milk or your regular milk.

🍞 Versatile & Moreish Slice and serve with butter, jam, or marmalade, enjoy toasted for breakfast, or nibble with your afternoon cuppa.

🍌 Easy to Customise Add a pinch of spice or a handful of nuts.

🍽️ Old-Fashioned Charm Adapted from a traditional Irish recipe, it’s a nostalgic bake that brings comfort, and for many fond memories.

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🧡 Why You’ll Love This Weetabix Loaf Cake
💬 What Readers Are Saying! 💬
Slimming World Weetabix loaf cake
How To Prepare
📖 Recipe
Frequently asked questions
More loaf cake recipes

💬 What Readers Are Saying! 💬

⭐ “Loved this... I love a piece of cake with a cuppa, but because I’m allergic to eggs and dairy I find it difficult to find cake I can eat. Just added a bit of ginger to it as well.” – Tina

⭐ “Great recipe, I’ve made it twice now. I was wondering if you could add a mashed banana to it?” – Fiona

⭐ “I’m 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!” – Deb

⭐ “I’ve been making the bran loaf version of this cake for many years… really pleased to have come across your lovely vegan blog.” – Clare

Slimming World Weetabix loaf cake

There is a Weetabix cake that is popular with Slimming World and Weight Watchers but our Weetabix loaf 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 ours is an egg-free recipe and despite requiring no eggs it still rises beautifully.

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 variety or dupe of Weetabix breakfast cereal can be used including supermarkets own copy-cat versions. In Australia Weet-Bix can be used.

How To Prepare

This Weetabix loaf cake is the easiest recipe. Just mix and leave to soak overnight the Weetabix, sugar, milk, & sultanas, and the next day mix through the flour.

Ingredients for vegan Weetabix loaf cake added to mixing bowl.

plant milk poured into Weetabix cake ingredients in blue mixing bowl.

Step 1: The night before baking the cake add the sugar, sultanas (here I have used a dried fruit mix), Weetabix, and 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.

Step 2: Mix well, add a cover. 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.

Step 3: Sift in the flour and give it 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.

Step 4: Bake for 1-1 ½ hours until golden, risen and a skewer comes out clean. Remove from the loaf pan and allow to cool.

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.

Serving suggestion: Serve with a nice cuppa tea. A scoop of marmalade or fruit jam is a delicious accompaniment especially for breakfast. A slice toasted and buttered, makes for a nice breakfast accompaniment. It can also be just sliced and eaten as it is.

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 on top of a slice of Weetabix loaf cake makes for a tasty quick breakfast or mid morning snack.

📖 Recipe

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.

Old Fashioned Weetabix Loaf Cake

Course: Afternoon tea, Breakfast, Snack

Cuisine: British

Prep Time: 5

Cook Time: 1 15

Total Time: 1 20

Servings: slices

Calories: 229kcal

Author: Jacq

This Old-fashioned Weetabix Loaf Cake only needs 5 everyday store-cupboard ingredients to produce a delicious loaf cake that can be sliced and spread with butter, margarine and/or fruit jam. It is also very good toasted for breakfast.

This recipe naturally does not require added fat nor does it require eggs. It can be easily prepared as vegan-friendly by using dairy-free milk but of course your usual milk will be fine for this recipe.

Print Recipe

US Customary - Metric

Equipment

2 Ib (900g) loaf pan & baking paper to line the loaf pan
Mixing bowl
mixing spoon
cutlery spoon or small spatula
cooling rack optional, can simply place the loaf cake on a chopping board to cool

Ingredients

225 grams sultanas (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 caster sugar (or granulated sugar)
430 millilitres milk (we use oat, soya, or almond milk but your usual milk will be fine for this recipe)
225 grams self-raising flour (sieved)

Instructions

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

Add the sultanas, sugar, Weetabix and milk to a bowl, stir well and mash the Weetabix a little so that it goes under the milk.
Place a cover over.
225 grams sultanas, 3 Weetabix (breakfast cereal), 225 grams caster sugar, 430 millilitres milk

Preheat the oven to 150°C Fan / 170°C / 340°F / Gas Mark 3.

Prepare the loaf pan by adding a little vegetable oil or margarine to the insides and line with a layer of baking paper or a loaf pan paper case insert.
Stir through the flour into the Weetabix mixture until combined.
225 grams self-raising flour
Scoop the loaf cake mixture 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 removing out of the loaf pan and placing on a cooling rack to cool completely.
Remove the baking paper or paper insert before cooling to avoid the paper sticking to the loaf cake as it cools.

Notes

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Once the loaf cake has baked do remember to remove the 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 butter or your preferred spread. Or bake for a few minutes until heated through.
To freeze wrap up well with parchment paper and an extra layer of kitchen foil. To thaw remove the coverings and place on a chopping board or cooling rack until the cake is at room temperature.
Freeze individual slices or the entire loaf cake. A piece of baking 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, plus a few pinches of salt.
Any version of Weetabix (boxed breakfast cereal) can be used including supermarkets own copy-cat ones.
If your in the US 430ml of milk in cups is: 1 ¾ cups + 2 tablespoons

Nutrition

Frequently asked questions

Do I have to soak the loaf cake mix overnight?

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 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 with 100% 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 dupes of Weetabix.

Can I use a different cereal?

We do have a different breakfast cereal loaf cake recipe that uses All-Bran or a vegan-friendly All-Bran dupe that you can bake instead. You can find the recipe here: All-Bran Loaf Cake.

close up of slices of cake with dessert fork, tea cup and saucer to side.

More loaf cake recipes

If you love Weetabix loaf cake then you will love this All-Bran Loaf Cake which is another vintage British classic. For another vintage loaf this Old-Fashioned Malt Loaf is very good as it is similar in flavour to a Soreen malt loaf. For a 1940s wartime staple this Old-Fashioned Golden Syrup Loaf is very tasty and for a traditional Welsh tea bread this Bara Brith is delicously moist and perfect with a cuppa tea. All our recipes are prepared with vegan-friendly everyday ingredients as we believe that our recipes should be accessible to everyone. So you won't have to look for any fussy ingredients.