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
Prep Time 5mins
Cook Time 1hr15mins
Total Time 1hr20mins
2 Ib (900g) loaf pan greaseproof/parchment paper to line the loaf pan if required
wire rack optional, can simply place the cake on a chopping board to cool
225gramssultanas(golden raisins) or replace with raisins, currants or a dried fruit mix
3Weetabix (breakfast cereal)about 60-65grams Weetabix, Weet-bix or a supermarket copy-cat version
225gramssugaruse caster/super-fine sugar if available or replace with granulated
430mlplant milksuch as oat or soya.
225gramsself-raising floursieved, or replace with plain/all-purpose flour including 2 teaspoons of baking powder.
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.
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.