Autumnal spiced loaf cake

Tuck into this malty spiced loaf cake – one that’s just the perfect accompaniment to a cup of tea. It’s simple and seriously moist with the finest crumb. What’s great is how easily available mixed spice is most supermarkets. What’s even greater is how easy this is to whip up and enjoy on autumn days like these.

Serves 12


180g butter

180g soft dark brown sugar

180g soft light brown sugar

3 eggs

150g lactose-free Greek yoghurt

1 tbsp vanilla extract

1 tsp mixed spice

225g plain gluten-free flour

1/2 tsp xanthan gum

1/2 baking powder

1 tsp apple cyder vinegar


1.) Preheat the oven to 170 degrees (fan). Grease a regular loaf tin or line with parchment paper and set aside.

2.) Place the butter and sugars into a mixing bowl and cream until light and smooth. In a separate bowl, whisk together the eggs and yoghurt until smooth, then add into the creamed mix. Whisk again until well combined.

3.) Sift the flour, mixed spice, baking powder and xanthan gum into the batter and repeat the whisking process until the dry ingredients have mixed in. Pour in the vinegar (you may notice the batter fizzing up – this is to be expected). Using a spatula, fold the vinegar into the batter for about 20 seconds.

4.) Scrape the mixture into the loaf tin and bake for 50-55 minutes. Once baked, set aside to cool and serve.

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