Cinnamon & sultana loaf cake – vegan, low fat, no refined sugar
250g rice flour

250g wholemeal spelt flour (recipe can be easily made gluten free by replacing this)

100g gram flour

2 tsp baking powder

2 tsp Orgran No Egg

1 tsp bicarbonate of soda

Generous handful of sultanas

Very generous sprinkling of cinnamon (approx. 1 tbsp but vary according to your taste)

2 tsp apple cider vinegar

Approx. 400 ml apple juice

Approx. 200 ml filtered water (NB - you can alter the proportions of apple juice to water depending on how sweet your tooth is)


1. Mix all the dry ingredients together

2. Add apple juice, water and apple cider vinegar and stir until all the dry ingredients are really well mixed in. You may need to add a bit more of one of the liquids (apple juice if you have a sweet tooth, water if you don’t) as you need it to be a thick but runny consistency that will fall off the spoon with a sharp tap on the side of the bowl.

3. Grease a loaf tin and pour the mixture in.

4. Bake in a pre-heated oven at 180 degrees Celsius for approximately 45 minutes, or until a skewer in the centre comes out clean. NB – if you find it’s browning too quickly on top after 20-25 mins (but still runny inside), turn the oven down to 160 degrees for the last 20 mins or so.


You could experiment by adding other elements to the mixture e.g. chopped apples or nuts. Or you could try a drizzle of molasses – or a sprinkling of coconut palm sugar – on the top just before putting it in the oven. Get creative and come up with more adaptations - would love to hear your ideas! :)