Fresh Strawberry Loaf


If only strawberries were in season all year….

Thankfully there is room and time for cake no matter what time of the year it is.


This is the final result of a punnet of almost-mushy strawberries. Enjoyed with Greek yogurt and peach compote!
Β IMG_2496

Plus this was all done in a mini-blender. Only measuring involved, no manual mixing!



Enjoy everyone πŸ™‚

Strawberry Loaf Cake
1/2 cup strawberries, chopped
2 eggs
2 Tbsp sugar
2 Tbsp oil
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup white flour
1/2 cup wheat flour

Grease a 10x20cm loaf tin. Preheat the oven to 180 degrees Celsius.

In a mini blender, whizz up the strawberries to a pulp. Then add the rest of the ingredients and pulse until JUST combined. Pour into the tin and bake for 30 minutes until a skewer comes out clean when inserted. Cool for about 10 minutes then take out of the tin and enjoy warm or cold. Or even toasted!


Lemon Zucchini Bread


This delicious and quick snack bread is sweetened with powdered stevia, and will 100% satisfy your afternoon tea cravings πŸ™‚




If you don’t have any powdered stevia, you could add more sugar and sweeten to taste. I can’t tell you if it’s as good toasted the next day because it didn’t last more than 24 hours before being eaten… one of those recipes πŸ˜€

You could omit the glaze and serve with sweetened yogurt or cream.

Lemon Zucchini BreadΒ 
2 eggs
1/4 cup sugar
1/4 cup oil
Zest and juice of one lemon
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/3 tsp powdered stevia leaf
3/4 cup grated zucchini
Maybe a dash of water
3 Tbsp icing sugar
1 tsp butter, melted
Lemon juice
To decorate:
Lemon zest

Preheat the oven to 180 degrees Celsius and grease a 10cm by 20cm loaf tin (this is quite a weeny loaf πŸ™‚ ).

In a bowl, whisk together the eggs, sugar, oil and lemon juice and zest until combined. In another bowl, mix together the flour, baking powder, baking soda and stevia. Gently fold half of the dry ingredients and half of the zucchini into the wet ingredients, followed by the rest of the dry ingredients and the rest of the zucchini. The aim is not to over mix; the batter will be quite thick, but add a dash of water if you think the dry ingredients aren’t mixing in well enough.

Pour into the tin and bake for 25 minutes, until a skewer comes out clean when inserted. Cool for 10 minutes in the tin, then un-mold and leave to cool slightly.

When the cake is cooled, mix together the glaze ingredients and pour over the top of the cake. Top with some lemon zest if desired. Enjoy while it’s still warm and the glaze is runny or when cooled completely. Lasts well, and is just as delicious the next day if kept in an airtight container.


Vegan Banana Breakfast Loaf!


Oh I ate so much of this πŸ™‚ It is super easy, one bowl and makes a delicious breakfast, especially with leftover custard. Best enjoyed on a sunny Sunday morning!


It also had a really nice crust which I was almost tempted to pick off (my pet peeve is people only eating the tops of muffins and leaving the rest for others……).

Vegan Banana Breakfast Loaf (One Bowl)
1/3 cup oil
1/2 cup any milk
4 ripe bananas, mashed
1 Tbsp agave or honey
1 Tbsp white vinegar
Bit of vanilla
1/2 cup sugar
3/4 tsp baking soda
Some Chinese 5 Spice, Cinnamon and Ginger
1/2 cup whole wheat flour
1&1/2 cups flour
1/4 cup rolled oats

Preheat the oven to 180 degrees Celsius and grease or line a big loaf tin.

In a large bowl, mix together the oil, milk, bananas, agave/honey, vinegar and vanilla. Then mix in the sugar, baking soda and spices. Finally, add the flours and oats on top and fold in gently until just combined.

Pour into the loaf tin and bake for about an hour, until a skewer comes out clean when inserted.

Cool slightly and eat!

Makes one large 25x15cm (approx) loaf. You can bake it in a flatter tin if you like πŸ™‚ Lasts a few days and is DELISH when toasted!


Happy baking all!