With just 10 minutes of actual cooking, this easy Weetabix Cake Loaf recipe is a healthy breakfast idea that’s super versatile and so delicious that it passes as dessert too!

A Weetabix cake slice on a white speckled plate, with two more slices in the corners.

Disclaimer: I’m aware that this is a popular recipe that’s great for the Slimming World weight loss programme, and that there are many Slimming World Weetabix recipes out there. For clarity, I am NOT advocating this meal plan, which is also why I am not providing any syns information.

Having said that, I think this is a super easy, fun, and versatile recipe to make, which is why you’re seeing it on my blog now! Hope you enjoy the recipe!

In this post you’ll learn:

Why You Will Love This Recipe

  • 🌟 Easy to Make: This recipe (which is similar to a malt loaf recipe) only consists of mixing ingredients. Then just pop it in the oven, and you get a delicious cake loaf!
  • πŸ•’ Quick Breakfast: You won’t have to spend hours in the kitchen; this recipe is perfect for busy mornings.
  • πŸ‘©β€πŸ³ Beginner-Friendly: No fancy kitchen gadgets or skills are required.
  • πŸ˜‹ Mindful Indulgence: Enjoy the occasional treat mindfully, knowing that you’re savouring a delicious cake loaf that’s good for your body.
  • 🍽️ Perfect for Sharing: Whip up a Weetabix cake loaf for friends and family to enjoy together.
  • 🍏 Nutritious Start: It’s a wholesome breakfast option that includes fibre-rich whole wheat flour for a nutritious beginning to your day.
  • πŸ’š 100% plant-based: Free from dairy and other animal products, it’s a guilt-free vegan breakfast (or dessert) that is made to adapt to your dietary preference.
Weetabix cake loaf with some cut slices of the cake on a white background.

Ingredients

First up, we’re providing a vegan substitute for the eggs. If you’re not vegan, feel free to use 2 eggs. Otherwise, use

  • Flax Seeds: These seeds are a fantastic egg substitute in vegan baking, adding a binding quality to your recipe.
  • Water: Essential for making a flax “egg”, ensuring your cake holds together.

And now, the rest of the ingredients

  • Weetabix or Weetbix: These whole-grain breakfast biscuits provide a hearty, fibre-rich base for your cake, adding a unique texture and wholesome flavor.
  • Raisins: Sweet and chewy, raisins bring natural sweetness and a burst of fruity flavor to your Weetbix Cake Loaf. Feel free to also add in your favorite dried fruits, such as some cranberries that I added here.
  • Mixed Spice: This aromatic blend of spices impart a warm and cozy flavor, enhancing the overall taste of your cake.
  • Liquid Sweetener (Agave Syrup): Adds a touch of natural sweetness to your recipe.
  • Salt: Just a pinch enhances the other flavours in your cake, also balancing the sweetness in this Weetabix Cake recipe.
  • Plant-Based Milk (or Regular Milk): Any milk works here, whether it’s plant-based or regular skimmed/whole milk.
  • Whole Wheat Flour: Made from whole wheat grains, this flour boosts the nutritional value of your cake.
  • Baking Powder: Helps your cake rise and become light and fluffy.
Ingredients to make Weetbix cake loaf with labels.

How to Make Weetabix Cake

Create the Flax Egg: Combine flax seeds and water, allowing them to thicken for approximately 7 minutes. Skip this step if using regular eggs.

Prepare Wet Ingredients: In a large bowl, measure and add the Weetbix, raisins, mixed spice, liquid sweetener, and salt. Then add the milk last. Stir to ensure even mixing.

Preheat the Oven: Set your oven to 180℃.

Incorporate the (Flax) Egg: Once the flax egg thickens, blend it into the wet ingredients mixture.

Add Flour and Baking Powder: Add the whole wheat flour and baking powder, mixing until the dough is evenly combined.

Bake: Transfer the mixture to a lined loaf tin and bake for 1 hour.

Cool and Enjoy: After baking, allow the cake to cool on a wire rack for about 15 minutes. Then, it’s time to savour your Weetbix Cake Loaf!

Top Tips

  1. Measure Ingredients Accurately: Use proper measuring cups and spoons (or even better, a kitchen weighing scale) to ensure precise quantities. This is especially important for baking recipes!
  2. Follow the Order: Pay attention to the order in which the wet ingredients are added. This helps with even mixing and consistency.
  3. Thicken the Flax Egg: Allow the flax egg to thicken completely, at least for 7 minutes. They should have a consistency that is just slightly thinner than an egg white.
    • This step is crucial for binding the ingredients together effectively.
A Weetabix cake loaf with two slices cut on a baking sheet, taken from above.

Serving Suggestions

You can enjoy this Weetabix Cake on its own as its already delicious that way. But if you want to have some pairing ideas, here are a few:

  • 🍊 marmalade
  • 🍌 sliced bananas
  • πŸ₯œ nut butter drizzle
  • 🍞 your favourite bread spread (such as my Sugar-Free Vegan Nutella with Dates recipe)
  • πŸ“ fresh berries
  • πŸ₯„ yoghurt or quark (try my 1-ingredient Vegan Quark here!)
  • 🌱 (vegan) butter
  • πŸ’ berries compote
  • β˜• a cup of tea
  • 🍡 or any other beverage of choice!
The inside of Weetbix loaf cake with raisins.

Jazzing Up this Weetabix Cake Loaf

Want some variations for this? I gotcha! πŸ˜‰

Try one of these:

  • Use cranberries (or any of your favourite dried fruits) instead of raisins.
  • Add a banana to the recipe to make Weetabix banana bread.
    • Be sure to reduce the liquid in this recipe, so start by adding 120 ml (1/2 cup) of milk first. Then check if the consistency is alright (the same as the picture in the How to Make section above). If you need more liquid, then slowly add more milk, 1-2 Tablespoons at a time.
  • Add some shredded carrots and ginger to make some Weetabix carrot cake
  • Add some cocoa powder, or use chocolate milk to make Weetabix chocolate cake! Yums!
  • Have a delicious variation you’d like to share? Let us know in the comments!
Cutting slices of Weetabix cake with raisins and dried cranberries.

Storage and Meal Prep Instructions

Storage: Store your Weetabix Cake Loaf in the fridge for up to 5 days in an airtight container.

To extend its shelf life further, freeze the cake for up to 3 months (see Freezing section below).

Meal prep: This recipe is perfect for meal prep. Bake it in advance, slice it into portions, and have it ready for quick and convenient breakfasts or snacks.

Feel free to freeze it too if you want to store it longer than 5 days!

Can You Freeze Weetabix Cake?

Absolutely! This Weetabix Cake Loaf freezes well for up to 3 months. Pre-slice your cake before freezing so you can defrost individual slices instead of having to defrost the full loaf.

You can thaw it in the fridge overnight, then bake it for about 5-7 minutes at 180℃ to warm it up. If baking from frozen, bake it for about 8-10 minutes.

You can also warm it up using a microwave although note that this isn’t the recommended way since microwave tends to not heat the food evenly.

Straight-on shot of a cut Weetabix cake loaf with whit background.

How do you make Weetabix more interesting?

You can jazz it up into a healthy dessert or breakfast recipe using this Weetabix Cake Loaf recipe. For an even easier recipe, try my Cheesecake Overnight Weetabix, which is similar to an overnight oats recipe, but it tastes even more divine!

For more breakfast ideas using Weetabix, you can make baked Weetabix (which is the same concept as my popular Baked Oats (Without Banana, 5 Flavor Variations) recipe, or my Chocolate Chip Cookie Baked Oats recipe). You can also include them in your pancake and muffin dough to make some Weetabix pancakes and Weetabix muffins!

For super simple recipes, just make some Weetabix in milk or make some Weetabix porridge bowls.

Someone grabbing a slice of Weetabix cake with her right hand.

FAQ

I have a ripe banana. Can I add it to make a banana Weetabix cake?

Yes, you can! The only caveat is that you need to reduce the liquid used since banana contains some moisture already.

For this, start by adding 120 ml (1/2 cup) of milk first. Then check if the consistency is alright (the same as the picture in the How to Make section above). If you need more liquid, then slowly add more milk, 1-2 Tablespoons at a time.

What else can I use Weetabix for?

Other than making this healthy Weetabix cake, you can also make these healthy Weetabix Overnight Oats (that taste like cheesecake!).

Other Weetabix breakfast ideas include making Weetabix and banana bowls, Weetabix pancakes, Weetabix muffins, and baked Weetabix (which is similar to my Baked Oats Without Banana recipe with 5 Variations!).

Looking for more Healthy Breakfast / Dessert Ideas?

Whether you’re already a fan of Overnight Oats, or have not tried it out, check out one of my overnight oats recipes: Frozen Fruit Overnight Oats for a healthy recipe, or Biscoff Overnight Oats and Oreo Overnight Oats for slightly more indulgent recipes.

If you like puddings, I highly recommend my Flax Seed Pudding (with 3 Variations), which is packed with fiber and protein, and is also my most popular recipe on YouTube!

If you’re looking for bread spreads, try my Sugar-free Nutella (with Dates) recipe, or my 1-ingredient Vegan Quark recipe.

Close up of Weetbix Cake on a bamboo plank.
Someone holding a Weetabix cake slice with her right hand.
Print Recipe
5 from 1 vote

Easy Weetabix Cake Loaf, Baked – Healthy Breakfast Idea

With just 10 minutes, this easy Weetabix Cake Loaf recipe is a healthy breakfast idea that's super versatile and so delicious that it passes as dessert too!
Prep Time10 minutes
Cook Time1 hour
Cooling Down Time15 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Dessert
Cuisine: Australian, British
Keyword: weetabix breakfast, weetabix cake, weetabix ideas, weetabix loaf
Servings: 12 slices
Calories: 86kcal
Author: Jem @ The Fruity Jem

Ingredients

For the Flax Egg (feel free to just use 2 eggs)

  • 2 Tablespoons flax seeds
  • 6 Tablespoons water

Wet Ingredients

  • 2 Weetabix or Weetbix
  • 75 grams (1/2 cup) raisins
  • 1 teaspoon mixed spice feel free to double this if you like the flavor
  • 1 Tablespoon liquid sweetener I used agave syrup
  • ΒΌ teaspoon salt
  • 240 ml (1 cup) plant-based milk , or swap with regular milk

Dry Ingredients (feel free to just use 113 grams self-raising flour)

  • 113 grams (1 cup) whole wheat flour
  • 2 teaspoons baking powder

Instructions

  • Make the flax egg by mixing the flax seeds and water. Leave to thicken for about 7 minutes.
    Skip this step if using regular eggs.
  • Measure and add all the wet ingredients (in the same order order) to a large bowl, adding the milk last. Stir to mix everything evenly.
  • Now pre-heat your oven to 180℃.
  • Your flax egg should thicken now. So add the flax egg to the wet ingredients mixture.
  • Add the whole wheat flour and baking powder. Mix until the dough is evenly combined.
  • Transfer to a lined loaf tin and bake for 1 hour.
  • Once done, let it cool down on a wire rack for about 15 minutes, then enjoy!

Notes

Top Tips
  1. Measure Ingredients Accurately: Use proper measuring cups and spoons (or even better, a kitchen weighing scale) to ensure precise quantities. This is especially important for baking recipes!
  2. Follow the Order: Pay attention to the order in which the wet ingredients are added. This helps with even mixing and consistency.
  3. Thicken the Flax Egg: Allow the flax egg to thicken completely, at least for 7 minutes. It should reach a consistency slightly thinner than a traditional egg.
    • This step is crucial for binding the ingredients together effectively.
Storage, Meal Prep, and Freezing Notes
Scroll to the post above for more details on this!
Variations and Jazzing Up this recipe
Again, scroll to the post above for more details on this! From adding banana, chocolate, using dried fruits, and what to serve this with, I’ve got you covered in the post!