Mince Pie Loaf Cake (Vegan Gluten-Free)

Perfect for the festive season, this Mince Pie Loaf Cake is fluffy, sweet and spiced and packed with real mince pies, dried fruit and has a delicious crumb. Add on a simple glaze for a wow-factor vegan and gluten-free bake.

I love everything about mince pies and have had a lot of fun making batch after batch this Christmastime. Sometimes you crave cake as well, and this is the perfect bake for those moments. It is loaded with real mince pies inside and on top of the bake as well as being packed with real dried fruits, vanilla flavours and cosy spices like ginger, cinnamon and mixed spice. I love to add on a drizzle of icing sugar glaze to make this look effortless delicious and such a showstopper bake when you are looking to impress. That said, it’s really such an easy bake and is naturally vegan and easily gluten-free.

Mince Pie Loaf Cake Slices
Mince Pie Loaf Cake

Why will I love this cake?

This cake is the best:

  • Light, fluffy, tender and moist
  • Loaded with real mince pie pieces
  • Full of mince pie dried fruits
  • Tastes like Christmas in every bite
  • Comes together in one bowl
  • Made with natural, plant-based whole-food ingredients
  • Vegan, egg-free, dairy-free
  • Gluten-free and easily nut-free
  • Ideal for a fun festive bake
  • Great if you love mince pies and cake
  • A delicious showstopper for Christmas parties
  • Easy to make

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

What ingredients do I need?

You can see the ingredient weights in the recipe card and my favourite products in the “shop the recipe” sections below.

For the cake:

  • Plant-based milk and lemon juice: mixed together, this forms a buttermilk and helps to bind this egg-free batter. You can use any dairy-free milk, I like soya, almond, oat or coconut (from the carton).
  • Thick coconut yoghurt: I love baking with natural, gut-friendly, fermented yoghurt as it adds moisture and fat. I love the Cocos Organic natural or vanilla yoghurts.
  • Olive oil: to add moisture, fat and a lovely soft crumb. You can also use another nut or avocado oil, or try melted and cooled coconut oil.
  • Coconut sugar: for sweetness. I love the caramel-richness of coconut sugar but you can also use light brown, golden or regular caster sugar.
  • Vanilla essence and salt: for flavour.
  • Plain or GF plain flour: to keep this loaf nice and light. If using gluten-free flour, make sure it’s a 1:1 blend with xanthan gum, or similar, inside to help bind the loaf.
  • Ground almonds: to add a lovely nutty flavour and sweetness. The higher fat content in the ground almonds makes the loaf softer and has a great texture. You can swap this for plain flour, if needing this to be nut-free.
  • Vegan vanilla protein powder: to add sweet vanilla flavour, a lovely texture and increase the protein, too. I use the Form Vanilla protein and it’s packed with natural ingredients.
  • Spices: this cake uses cinnamon, ginger and nutmeg so that it tastes just like mince pies.
  • Raising agents: for the rise.
  • Mixed dried fruits: I use a mix of raisins, sultanas, dried fruit peel etc but you can use whatever you have, as long as they are quite small.
  • Mince pies: you can use homemade mince pies (watch this space!!) or I use shop-bought mini vegan ones for this recipe.

For the glaze:

  • Icing sugar: or a sugar-free alterative, mixed with water to drizzle over the cake.

Is this gluten-free and nut-free?

This is easily gluten-free if using gluten-free plain flour and to keep this nut-free, swap the ground almond for more plain flour. Also check that your mince pies are nut and gluten-free, where needed.

How do I make this?

This is so easy to make in a few steps:

  • Beat together the wet ingredients: until combined, I used the cordless mixer from Salter which is so handy and easy to use.
  • Add in the dry ingredients: and mix until smooth.
  • Fold in the dried fruits and mince pies: until combined.
  • Pour into the loaf tin and add on more mince pies: and bake for 45-50 minutes, until well risen and an inserted skewer comes out clean.
  • Remove from the tin and cool fully: on a wire rack.
  • Drizzle over the icing sugar glaze: and enjoy sliced with tea.

How long will this last?

This cake will keep for 3-5 days in a sealed container, ideally in the fridge overnight and at room temperature when you want to eat it. You can also freeze the loaf cake for 1 month, wrapped well, and allow to defrost before eating.

What else can I bake?

If you are looking for other festive bakes, how about:

Mince Pie Loaf Cake Slices

Mince Pie Loaf Cake (Vegan Gluten-Free)

Yield: Makes 1 load (serves 10)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Perfect for the festive season, this Mince Pie Loaf Cake is fluffy, sweet and spiced and packed with real mince pies, dried fruit and has a delicious crumb. Add on a simple glaze for a wow-factor vegan and gluten-free bake.


Wet Ingredients for the Loaf Cake:

  • 120ml plant-based milk
  • 1 tbsp lemon juice
  • 120g thick coconut yoghurt
  • 2 tbsp (30ml) olive oil
  • 100g coconut sugar
  • 1 tsp vanilla essence

Dry Ingredients for the Loaf Cake:

  • 210g plain or GF plain flour
  • 50g ground almonds
  • 20g vegan vanilla protein powder (or more ground almonds)
  • 1 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • Spices: 1 tsp ground ginger, 1 tsp cinnamon, ¼ tsp mixed spice
  • A pinch of salt
  • 60g mixed dried fruits
  • 3 small mince pies, crushed up

For the Glaze:

  • 40g icing sugar
  • 1 tbsp water


  1. Preheat the oven to 160Fan/180ºC and line and grease a 9x5-inch loaf tin with parchment paper.
  2. Mix the milk and lemon juice together and leave for 5 minutes to curdle.
  3. For the batter: in a large mixing bowl, add the milky mix, yoghurt, olive oil, sugar and vanilla. Use the Salter Cordless Hand Mixer to whisk together the ingredients. Sift in the flour and add the ground almonds, protein powder, baking powder, bicarbonate of soda, spices and salt. Beat again until smooth and thick, be careful to not over-mix the batter.
  4. Pour in the mixed fruits and 2 of the crushed mince pies and stir to combine.
  5. To bake: pour into the tin and smooth over the top. Finish off with the 3rd crushed mince pie and place in the middle of the oven for 45-50 minutes, until an inserted skewer comes out clean. Cover the loaf after 35 minutes, so that the fruits on top do not burn.
  6. To cool: leave in the tin for 10 minutes and carefully lift out to then cool fully on a wire rack.
  7. For the glaze: stir together the ingredient until smooth and pourable.
  8. To decorate: drizzle the glaze over the cake and slice to enjoy.
  9. To store: keep the cake in a sealed container for 3-5 days, and in the fridge overnight. You can freeze the loaf, wrapped well, for 1 month. Allow to defrost before eating.

Shop the recipe

Stay in touch

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

With mince pie cake love x

p.s. this recipe was first made with Salter and their cordless hand mixer which is so easy to use. All opinions are my own and this blog post is not sponsored.

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