Recipe: Gluten Free Dried Fruit Loaf Cake

Do you like loaf cakes?

Loaf cakes are basically a denser cake batter baked in a loaf pan.

They are normally less sweet than a regular cake and require no icing. You can icing them if you want but it is not necessary.

Loaf cakes slice nicely and are a perfect light cake with a cup of tea.

For this loaf cake recipe I used the flour blend Cup4Cup. It is available at Williams Sonoma stores in North America.

I used goat milk in this recipe but feel free to substitute regular cow milk or coconut milk in the recipe. I like using goat milk as a substitute for cow’s milk for it has the same creaminess and does not separate when heated.

Recipe: Gluten Free Dried Fruit Loaf Cake

Ingredients:

• 1/2 cup Earth Balance vegan “butter”, softened
• 1 cup brown sugar
• 2 large eggs at room temperature
• 1 1/2 cups Cup4Cup gluten free flour blend
• 1 tsp gluten free baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cardamon
• 1/2 cup goat milk
• 1 cup dried apricots, finely chopped
• 1/4 cup dried cherries
• 1/4 cup dried blueberries

Method:

1. Preheat oven to 375 degrees.
2. Line a loaf pan with parchment paper.
3. In a stand mixer cream the vegan “butter’ with the brown sugar.
4. Add the eggs and mix again, scraping the sides of the bowl to incorporate all.
5. Increase to medium and beat for a minute.
6. In a small bowl whisk the gluten free flour blend, salt, baking powder and spices.
7. Add the dry ingredients, alternately with the goat milk to the batter.
8. Mix on medium speed until batter is smooth.
9. Add the dried fruits and mix on low for a minute.
10. Pour the batter into the loaf pan and bake for 45-50 minutes.
11. Cover the loaf with a piece of aluminum foil for the first 20 minutes.
12. Remove foil and continue baking until a toothpick comes out clean from loaf.
13. Remove from oven and let cool.

Enjoy!