Homemade Vegan Malt Loaf Recipe

A yummy and sticky fruit filled malt loaf with hints of Earl Grey tea. Perfect as it is, spread with butter or jam, or toasted until it's warm and slightly crispy!

My malt loaf recipe is like a cross between a very moist fruit loaf and the incredibly gooey Soreen malt loaves you can buy from the shop. It’s soft, sticky and packed full of raisins, but you can actually cut it into nice slices without squashing it - if you know, you know!

There’s a little bit of waiting time while you soak the raisins and then for the loaf to cool down, but I promise it’s totally worth it! Just mix everything together, pour into your loaf tin and bake. Once it’s ready, I’d definitely recommend brushing some more malt extract over the top of extra stickiness!

It's dairy free, egg free, nut free and of course, completely plant based!

This recipe makes one 2lb loaf cake. It is best eaten within about a week while it is freshest and the texture is probably the best 1-2 days after baking, when the moisture from the raisins has really soaked into the cake. Keep wrapped in baking paper and foil and store in a cool and dry place. You can also freeze slices of malt loaf to keep them longer.

It’s delicious as it is or you can toast slices to make them warm and yummy. They’re also extra tasty spread with butter or jam!

Makes one 2lb loaf cake

Ingredients;

250g raisins or sultanas

300g warmed soya milk

3 Earl Grey tea bags - optional

350g plain flour

70g soft brown sugar

10g baking powder

3g baking soda

120g barley malt extract

25g sunflower or vegetable oil

You will also need; a mixing bowl, whisk or spoon, 2lb loaf tin, baking paper, bowl or jug, foil

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How to make your cake;

1. Warm the soya milk until hot but not boiling. Add 2 Earl Grey tea bags and the raisins and leave them to soak for at least 30 minutes to one hour or as long as you can wait!

2. Once the raisins have soaked, pre heat the oven to 160°c and line your loaf tin with baking paper

3. Add all the dry ingredients into the bowl, flour, sugar, baking powder, baking soda and the contents of 1 Earl Grey tea bag, and give everything a quick mix together

4. Squeeze out the tea bags from the soaked mixture and remove them. Add the milky tea and raisin mixture to the dry ingredients

5. Add the barley malt extract and oil and mix again until there are no large lumps. Just stir until everything is combined and be careful not to over mix

6. Pour the batter into the loaf tin and bake for around 40 minutes until turning golden. Test if baked by pricking with a thin knife, there should be crumbs but no wet batter

7. While hot, brush the top with extra barley malt extract and set aside to cool

8. Once cool enough to handle, remove the cake from the loaf tin and wrap in a layer baking paper. Then wrap in a layer of foil. This will keep the moisture inside as the cake finishes cooling, which adds to the sticky and moist texture

9. Once the cake is fully cooled, it's ready to slice and eat!

Tips & Tricks!

• This is my Lakeland loaf tin; https://amzn.to/4cpWFVp

• I just used baking paper to line my tin, but these are loaf tin liners; https://amzn.to/41dqh2X

• I used Rayner's Organic barley malt extract in my malt loaf

• These are my mixing bowls - https://amzn.to/489iB6s

• Either raisins or sultanas work great

• If you don't want to add the Earl Grey tea, just leave it out and soak the fruit in the plain hot milk

• The loaf texture is actually probably the best 1-2 days after baking. Leaving the loaf wrapped in the baking paper and foil helps trap all the juicy raisin moisture into the cake and creates a deliciously soft and sticky texture