Easy Weetabix Cake Loaf, Baked (10 Mins Prep)
With just 10 minutes, this easy Weetabix Cake Loaf recipe is a healthy breakfast and baked dessert idea that's super versatile and delicious!
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
- ¼ 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
Check out the post above for top tips, step-by-step photos, ingredient substitutions, serving suggestions, storage notes, FAQ, and other useful info!
Nutrition
Calories: 77kcalCarbohydrates: 16gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 132mgPotassium: 111mgFiber: 2gSugar: 3gCalcium: 79mgIron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.