Description
A nostalgic, plant-based loaf cake infused with toasty caraway seeds for a sweet-savory flavor. Perfect with tea and full of heritage charm.
Ingredients
1⅓ cups all-purpose flour
¾ cup organic cane sugar
1 tsp baking powder
1 tsp ground flaxseed (mixed with 3 tbsp water)
½ cup unsweetened plant milk (almond, oat, or soy)
½ cup vegan butter or neutral oil
1 tbsp caraway seeds (slightly toasted)
1 tsp vanilla bean
Instructions
1. Preheat your oven to 350°F (175°C). Grease and line a 9” loaf pan.
2. In a small bowl, mix ground flax and water. Let it sit 5 minutes.
3. In a large bowl, cream together sugar and vegan butter until fluffy.
4. Stir in flax egg and vanilla bean.
5. Mix dry ingredients in another bowl: flour, baking powder, caraway seeds.
6. Gradually add dry to wet mixture, alternating with plant milk. Stir just until combined.
7. Pour into prepared pan, tapping lightly to release bubbles.
8. Bake 50–55 minutes. Inserted toothpick should come out clean.
9. Cool 5–10 minutes before removing from pan.
Notes
Toast the caraway seeds beforehand to amplify their nutty depth.
Pairs beautifully with a lemon glaze, whipped topping, or fruit compote.
Wait 24 hours before slicing for maximum flavor development.
Can be stored in fridge for up to 5 days or frozen for longer.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: caraway seed cake, plant-based, nostalgic dessert, British baking