Irresistible Vegan Earl Grey Tea Loaf: An Easy, Fat-Free & Fruity British Classic

Discover the joy of baking this delightful Vegan Earl Grey Tea Loaf – a truly easy, fat-free, and wonderfully fruity cake perfect for any time of day. Generously spread with vegan butter, a slice of this moist, tender loaf makes an ideal mid-morning or afternoon treat. It’s incredibly simple to prepare, keeps beautifully, and is absolutely delicious, all while being completely eggless and dairy-free.

Tea loaf holds a special place in British baking traditions. It’s a quintessential, comforting cake known for its simple yet satisfying nature. Traditionally, it’s a light, fatless loaf cake, generously studded with juicy dried fruits that have been steeped in fragrant tea, often with a subtle hint of warming spices. This unique preparation method infuses the cake with incredible flavour and ensures a wonderfully moist and tender crumb.

The texture of a classic tea loaf is delightfully moist, almost melt-in-your-mouth, with a pleasant, slightly chewy bite from the fruit. It’s truly a fantastic companion to your favourite hot beverage, making it the perfect choice for a leisurely mid-morning coffee break or a relaxing afternoon tea session. While delicious on its own, many, including myself, find it absolutely irresistible when spread generously with a good quality vegan butter. Given that the cake itself is fat-free, a touch of creamy vegan butter adds a luxurious richness that elevates the experience without making it feel heavy.

This particular recipe for a vegan Earl Grey tea loaf comes from the highly acclaimed cookbook, *Great British Vegan*, by the talented Aimee Ryan. Aimee graciously provided me with a copy to explore and try out one of her fantastic plant-based creations, and this tea loaf did not disappoint. It perfectly captures the essence of a traditional tea loaf, adapted beautifully for a vegan diet.

Great British Vegan By Aimee Ryan: A Cookbook Review

Great British Vegan is an absolutely wonderful new cookbook penned by my fellow British vegan food blogger, Aimee Ryan, who is the creative force behind the popular blog, Wallflower Kitchen. I’ve been a loyal follower of her blog for many years, even before I embarked on my own vegan journey, and I’ve had the pleasure of making numerous successful recipes from her site. Therefore, I had no doubt that her cookbook would be an exceptional addition to the vegan culinary landscape.

As its name aptly suggests, *Great British Vegan* is a celebration of plant-based interpretations of cherished British classics. It’s filled with those familiar, comforting meals and baked goods that, in their original forms, are often not vegan-friendly. Aimee has masterfully transformed these beloved dishes, making them accessible and delicious for the vegan community and beyond. The recipes are thoughtfully designed to be straightforward and rely on readily available ingredients, ensuring that they are suitable for cooks of all skill levels and for anyone seeking to explore plant-based British cuisine.

The book’s scope is incredibly comprehensive, covering everything from hearty breakfasts and quick weeknight dinners to impressive Sunday roasts, delightful afternoon tea spreads, traditional British bakes, and even essential vegan staples. There’s something for every occasion and craving. So many recipes within its pages have piqued my interest! I am particularly eager to try her cheesy pea soup, the comforting cider and bean stew with herby dumplings, a decadent bourbon tiffin, and a show-stopping veggie Wellington. And, without a doubt, next year’s Christmas dessert will feature Aimee’s innovative chocolate orange Christmas pudding!

A feature that I find incredibly important in any cookbook is the inclusion of photographs, and *Great British Vegan* excels in this regard. Nearly every single recipe is accompanied by a beautifully styled photograph, allowing you to envision exactly what the finished dish should look like – a crucial detail for inspiring confidence and appetite in the kitchen.

My own culinary philosophy strongly aligns with Aimee’s focus on veganizing traditional, comforting, and homely recipes, especially when it comes to classic comfort food and cakes. Her book resonates deeply with my personal preferences and brings a fresh, plant-based perspective to dishes that evoke nostalgia and warmth. Recreating and blogging this vegan Earl Grey tea loaf recipe from *Great British Vegan* was a true pleasure. The instructions were clear and easy to follow, and the resulting cake is nothing short of superb – it tastes exactly as I remember traditional tea loaf before I went vegan.

In summary, *Great British Vegan* is an outstanding cookbook that I wholeheartedly recommend. It is perfectly suited for both newcomers to veganism and seasoned plant-based cooks alike, offering a wealth of inspiration and delicious recipes. It has certainly become a very welcome and frequently used addition to my ever-growing cookbook collection.

What Do I Need To Make Vegan Earl Grey Tea Loaf? Key Ingredients Explained

Crafting the perfect vegan Earl Grey tea loaf relies on a few carefully selected ingredients that contribute to its unique flavour and moist texture. Here’s a closer look at what you’ll need:

• Earl Grey Tea: This recipe specifically calls for Earl Grey tea to soak the dried fruit, which imparts a wonderful, distinctive flavour to the loaf. The subtle bergamot notes of Earl Grey beautifully complement the fruit and spices. However, if you prefer, a robust regular black tea like English Breakfast or Assam will also work exceptionally well, offering a more traditional tea loaf flavour. For convenience, tea bags are recommended, but if using loose leaf tea, ensure you strain the liquid thoroughly before adding it to the batter.
• Mixed Dried Fruit: I typically use a pre-mixed bag of dried fruits, which are widely available in most supermarkets and usually contain a classic blend of raisins, sultanas, currants, and candied mixed peel. This combination provides a delightful variety of textures and sweetness. Feel free to customise this to your preference; you can use any dried fruits you enjoy – chopped apricots, cranberries, or even dried cherries – as long as the total weight remains the same. Just remember, a mix of raisins, sultanas, and currants is the most traditional choice for a British tea loaf. The crucial step here is that the fruit *must* be soaked in the tea overnight. This rehydrates the fruit, plumps it up, and allows it to fully absorb the tea’s flavour, which is essential for the loaf’s moisture and taste. So, plan to start this recipe the day before you intend to bake!
• Unsweetened Soy Yogurt: This is a star ingredient in our vegan version, stepping in to replace the eggs commonly found in traditional tea loaf recipes. The soy yogurt plays a vital role in keeping the loaf incredibly moist and also acts as a binder, helping to structure the cake without any dairy. It’s important to use *unsweetened* yogurt to control the overall sweetness of the loaf, as much of the sweetness will naturally come from the dried fruit. While I haven’t personally experimented with coconut yogurt for this specific recipe, there’s no obvious reason why it wouldn’t be a suitable alternative, though it might impart a subtle coconut flavour. Other plant-based yogurts like almond or oat could also work, but soy yogurt is often the most neutral in flavour and provides excellent moisture.
• Mixed Spice: A touch of mixed spice is integral to a British tea loaf, adding a beautiful hint of warming flavour that perfectly complements the fruit and tea. This blend typically includes cinnamon, nutmeg, cloves, and allspice. If you don’t have mixed spice, an equivalent amount of apple pie spice or pumpkin pie spice can be used, or you can create your own blend using individual spices. It adds depth and aromatic complexity without overpowering the other flavours.
• Dark Brown Sugar: Opting for dark brown sugar rather than white sugar is key. Its molasses content not only contributes a rich, caramel-like flavour but also significantly adds to the moisture content of the cake. This tea loaf is designed to be lightly sweetened, as the natural sugars from the abundant dried fruit provide a good deal of the overall sweetness. The brown sugar simply enhances this natural sweetness and moisture.
• Self-Raising Flour and Baking Powder: The combination of self-raising flour and a little extra baking powder is essential for achieving a light and fluffy texture. Self-raising flour already contains a leavening agent, but the additional baking powder provides that extra lift needed in a fat-free and eggless cake, ensuring your loaf rises beautifully and has an airy, tender crumb. Always remember to measure your flour accurately, preferably by weight, for the best baking results.

How To Make Vegan Earl Grey Tea Loaf: Step-by-Step Guide

(For precise ingredient quantities and comprehensive instructions, please refer to the detailed recipe card below.)

Remember that the fruit needs to be thoroughly soaked overnight before you proceed with baking, so make sure to factor this preparatory step into your schedule!

1. Prepare the Soaked Fruit: In a generously sized bowl, combine your chosen mixed dried fruit with two Earl Grey tea bags. Carefully pour 300ml (1 ¼ cups) of freshly boiled water over the mixture. Give it a gentle stir to ensure all the fruit is submerged, then cover the bowl securely. Leave this to soak at room temperature overnight. This crucial step rehydrates the fruit, making it plump and juicy, and infuses it with the delightful aroma and flavour of Earl Grey tea.
2. Preheat Oven & Prepare Tin: The following day, begin by preheating your oven to 180°C/160°C fan/350°F/gas mark 4. This ensures your oven is at the correct temperature when your batter is ready. Next, prepare a 900g/2lb loaf tin by lightly greasing it, then lining it with greaseproof paper. This preparation prevents sticking and makes it easy to remove the finished loaf.
3. Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the self-raising flour, dark brown soft sugar, baking powder, and ground mixed spice. Whisking ensures that the leavening agents and spices are evenly distributed throughout the flour, which is vital for an even rise and consistent flavour in your tea loaf.
4. Add Wet Ingredients to Fruit: Now, add the unsweetened soy yogurt to the bowl containing your overnight-soaked fruit mixture. Give the tea bags a good squeeze over the bowl to extract every last drop of that fragrant Earl Grey tea liquid before discarding them. This liquid is essential for the loaf’s moisture and flavour.
5. Form the Batter: Pour the fruit and yogurt mixture (including all the soaking liquid) into the bowl with the dry ingredients. Using a wooden spoon or spatula, stir everything together until just combined. Be careful *not to overmix* the batter; overmixing can develop the gluten in the flour too much, leading to a tough, dense loaf. Mix only until no dry patches of flour remain and the batter is homogeneous.
6. Bake the Loaf: Carefully pour the prepared batter into your greased and lined 2lb loaf tin. Use the back of a spoon or a spatula to gently spread the top of the batter level in the tin, ensuring even baking. Transfer the tin to your preheated oven and bake for approximately 1 hour. To check for doneness, insert a skewer or a thin knife into the centre of the loaf; it should come out clean when the cake is fully baked.
7. Cool and Glaze: Once baked, remove the tea loaf from the oven and allow it to cool in the tin for a few minutes. This initial cooling helps the loaf to firm up before you handle it. After a few minutes, carefully turn it out onto a wire rack to cool completely. If you desire a beautifully glossy and sticky finish, heat 2 tablespoons of marmalade with a splash of water in a small saucepan until it becomes runny and brushable. Apply this warm glaze generously over the top of the tea loaf while it is still warm from the oven. The marmalade adds another layer of tangy sweetness and a lovely shine.

Top Tips for the Perfect Vegan Earl Grey Tea Loaf

Achieving a consistently wonderful tea loaf is easy with these helpful tips:

• Accurate Weighing is Key: For the most consistent and best results in baking, I cannot stress enough the importance of weighing your ingredients using gram measurements with a digital kitchen scale. Cup measurements are inherently less accurate due to variations in how ingredients are packed, and they can significantly affect the outcome of your bake.
• Don’t Skip the Overnight Soak: The overnight soaking of the dried fruit in tea is non-negotiable for this recipe. It ensures the fruit is plump, moist, and infused with flavour, which directly contributes to the loaf’s tender texture and delicious taste. Plan ahead!
• Tea Variations: While Earl Grey lends a unique aroma, you can certainly swap it for other black teas like English Breakfast, Assam, or Darjeeling. These will provide a traditional tea loaf flavour. Avoid using green, white, or overly fruity/herbal teas, as their delicate or strong non-traditional flavours may not complement the fruit and spice profile as well.
• Avoid Overmixing: Once you combine the wet and dry ingredients, mix just until a uniform batter forms and no streaks of dry flour remain. Overmixing develops gluten, which can lead to a tough and rubbery loaf, detracting from its desired tender crumb.
• Customize Your Fruit: Feel free to experiment with your favourite dried fruits. While the traditional mix is recommended, you can add chopped dried apricots, cranberries, or even some finely diced dried figs for a different flavour profile, as long as the total weight of the dried fruit remains the same.
• Marmalade Glaze Boost: The optional marmalade glaze isn’t just for shine; it adds a lovely tangy sweetness that beautifully complements the tea and fruit. Choose a good quality marmalade for the best flavour.
• Know Your Oven: Oven temperatures can vary significantly. If your loaf is browning too quickly on top, you can loosely tent it with foil during the last part of baking. If it seems to be taking longer than 1 hour, give it a few extra minutes and test again with a skewer.
• Cool Completely Before Slicing: For clean, neat slices and the best flavour and texture, ensure the tea loaf has cooled completely on a wire rack before cutting into it. This allows the internal structure to set properly.

How To Store It: Keeping Your Tea Loaf Fresh

This delightful vegan Earl Grey tea loaf is excellent for making ahead as it stores wonderfully. It will keep fresh in an airtight container at room temperature for up to five days. The moisture from the fruit and yogurt helps it stay tender.

For longer storage, this tea loaf also freezes exceptionally well. To freeze, ensure the loaf is completely cooled. You can freeze it whole or sliced. Wrap it tightly in cling film (plastic wrap), then in a layer of aluminium foil to prevent freezer burn. It can be frozen for up to three months. To enjoy, simply thaw at room temperature for several hours or overnight. You can gently warm slices in a toaster or microwave if desired.

More Vegan Loaf Cakes to Love

If you’ve enjoyed baking this vegan Earl Grey tea loaf, you’ll be thrilled to explore other delicious plant-based loaf cake recipes. Here are some more favourites:

• Vegan lemon drizzle cake
• Easy vegan banana bread
• Vegan orange cranberry cake
• Vegan pumpkin bread
• Vegan marble cake
• Sweet potato bread with pecan streusel
• Vegan courgette cake
• Vegan carrot cake loaf

If you tried this wonderful vegan Earl Grey tea loaf recipe, I would love to hear how it turned out! Please take a moment to rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your creation with me!

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