Vegan Cherry Bakewell Loaf

20 mins
60 min
Vegan Cherry Bakewell Loaf


  • Preheat oven to 180 degrees conventional or 160 degrees fan-forced, and line a 2lb (23cm) loaf tin with baking paper.

  • To make the buttermilk, whisk together the milk and vinegar in a medium-sized mixing bowl and set aside.

  • Sift flour and baking powder into a large mixing bowl, then add caster sugar, ground almonds and salt and stir to combine.

  • Add the remaining wet ingredients into the buttermilk mixture, and whisk until smooth.

  • Pour the wet mixture into the dry ingredients and fold together until smooth, then add the cherries and fold again.

  • Pour mixture into the prepared loaf tin and bake for 1hr - 1hr 10 minutes until a skewer comes out clean.

  • Allow to cool completely before removing from loaf tin, then drizzle with cherry yoghurt pot, flaked almonds and fresh cherries.


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