Vegan Weetabix Cake (GF-Option)

This easy Vegan Weetabix Cake is made with just 8 ingredients and is perfect for a wholesome, delicious and nourishing breakfast or dessert. It is also nut-free and easily gluten-free, making it perfect for all the family.

If you love all things breakfast-related but want to turn those foods into a cake, this is the bake for you. This Weetabix cake is easy to make in one bowl and is made from 8 simple ingredients that are naturally vegan and nut-free (with gluten-free options, too). Decorate this loaf cake with yoghurt and berries for a simple yet elegant showstopper cake that will wow guests for brunch or for dessert. This recipe was fun to work on, as I was challenged by Weetabix (as part of being a “Bixer”) to vegan-ise their traditional cake that uses eggs and dairy-milk and I must say, I think the vegan version looks even better! You can find the original recipe along with many other Weetabix recipes in the free eBook which I am linking here.

Why will I love this loaf cake?

This loaf is really delicious, it is:

• Light, moreish and fluffy
• Fruity and wholesome
• Naturally sweet
• Made with good-for-you ingredients
• Easy and quick to make
• Comes together in one bowl
• Only requires 8 basic ingredients
• Naturally vegan and nut-free and easily gluten-free
• Great for all the family
• Delicious first thing in the morning or for dessert

If you already love the sound of this loaf cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detial.

What ingredients do I need?

Here’s what we need to make this loaf:

• Weetabix: soak these in the plant-based milk till they turn soft and then mash them up. The Weetabix replaces the need for extra flour and adds a lovely wholesome flavour to the batter – use gluten-free Weetabix biscuits where needed.
• Plant-based milk: you can use any milk you like. I chose oat milk but I also love almond, soya, rice or coconut (from the carton).
• Ground chia or flaxseed: this replaces the need for an egg which is in the original recipe. Add the ground chia or flaxseed into the mix and it will form a gloopy gel that binds the batter.
• Mashed banana: or you can use applesauce. This also replaces the need for an egg while adding sweetness, too. If using applesauce, make sure it’s 100% apple and unsweetened or use a really ripe banana for the best flavour and texture.
• Caster or coconut sugar: I have increased the sugar quantity compared with the original recipe as with only 2 tbsp of sugar, the loaf was very small and did not rise a lot. This loaf is now sweet but not too sweet and perfect for breakfast. You can use white caster, golden caster or coconut sugar.
• Self-raising flour: this makes the loaf nice and light and if needed, try this with your preferred gluten-free self-raising flour blend. Only use one that is 1:1 and contains a gum to help bind the mix.
• Mixed spice: for a warming, cosy flavour. If you don’t have this, use cinnamon instead, or try pumpkin spice!
• Sultanas: or other dried fruits like raisins, cranberries or chopped dates make this loaf extra special.

As for the frosting on the cake…

I kept it simple to my favourite protein yoghurt:

• Thick vegan yoghurt: I always use coconut yoghurt and love the natural or vanilla Cocos one here. Make sure the yoghurt is thick, creamy and not runny.
• Vegan vanilla or white chocolate protein powder: this makes the yoghurt even thicker and gives the frosting a more indulgent feel while adding protein and other goodness. I use the protein from Macromike and my code AMB-AMY saves you 10%.
• Fresh berries: use any fruits or berries that you like to top this cake. I used blueberries and raspberries.
• Desiccated coconut: for a little bit of texture on top, but this is not essential.

How do I make this?

This loaf comes together in one bowl:

• Soak the Weetabix in the dairy-free milk: and leave for 5 minutes to soften. Now mash with a fork.
• Add in the other wet ingredients: and stir well.
• Add in the dry ingredients: and whisk to a smooth batter.
• Fold in the sultanas: and stir again.
• Pour into a small loaf tin: and smooth over the top.
• Bake for 1 hour: or until golden, risen and an inserted skewer comes out clean.

How long will this last?

This cake will keep for 3-5 days in a sealed container in the fridge. You can freeze the unfrosted loaf for up to1 month, and allow to defrost before spreading with the yoghurt mousse frosting.

Can I make this gluten-free and nut-free?

This cake is naturally nut-free, just check that your milk, protein powder and yoghurt do not contain nuts. To make this gluten-free, use gluten-free Weetabix biscuits and choose your preferred 1:1 gluten-free self-raising flour.

What other cakes can I make?

If you are looking for loaves and cakes to bake, how about my:

• Vegan Lemon and Blueberry Loaf Cake
• Cherry Bakewell Banana Bread
• Chocolate Chip Chai Pumpkin Loaf
• Orange and Rhubarb Loaf Cake
• Hidden Vegan Apple Cake

I look forward to hearing what you think of this Vegan Weetabix Cake so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With Weetabix cake of love x

p.s. the original recipe is from the Weetabix recipe eBook, which I have made vegan with a few swaps. All the imagery is my own and all opinions are my own, too.