Spiced Christmas Loaf Cake

It's been a while since my last blog post! But I couldn't let this weird and awful year pass without some christmassy stuff. ;-)

'Tis is the season for all spiced, delicious and comforting things, we need more than ever to end the year on a sweet note! I'm so behind on all the gift wrapping and menu planning...thank goodness for on-line shopping and express delivery lol.

As everyone should do this year my Christmas will be very low-key, actually it won't be much different from previous years and I'm ok with it. I'm going to celebrate it with my dearest ones as usual since I don't have a very close relationship with the rest of the family. Plus my family is too big!

Anyway, let's focus on this delicious and spiced loaf cake, the one that will get you in the holiday spirit as soon as your home is filled with the scent of cinnamon, nutmeg, ginger and clove. It's loaded with blueberries, cranberries, dates and walnuts; the perfect sweet bread for a special xmas brekkie or a cozy afternoon tea break.

Hope you all have a very merry Christmas! Stay safe, healthy and keep baking! <3

Receta en español en la web de Ecocesta

Spiced Christmas Loaf Cake

(makes 1 loaf)


1 1/2 cups spelt flour.

2/3 cups unsweetened oat milk.

1/3 cup extra virgin olive oil (mild taste).

5 tablespoons pure maple syrup.

3 teaspoons baking powder.

A pinch of pink Himalayan salt.

1/2 cup chopped walnuts.

1/4 cup dried cherries.

1/4 cup dried cranberries.

3 Medjool dates, chopped.

1 teaspoon cinnamon.

1 teaspoon ginger.

1/4 teaspoon nutmeg.

1/4 teaspoon cloves.

- To decorate:

Vegan white chocolate, melted.


Preheat oven to 170 ºC and line a 20x10 cm loaf tin with parchment paper leaving enough paper at each side so you can easily lift out the cake.

In a large mixing bowl stir together the flour, baking powder, salt and spices.

In a medium bowl vigorously whisk the oat milk with the maple syrup and oil, until completely combined. Pour into the dry ingredients and mix with a silicone spatula until a soft batter forms. Make sure no lumps remain in the batter.

Finally fold in the chopped walnuts and dried fruit.

Fill in the loaf tin with the batter and bake for 45 minutes or until a fine wooden stick inserted into the center of the cake comes out clean.

Let the cake in the pan on a wire rack at least for 15 minutes before unmolding. Drizzle a generous amount of melted vegan white chocolate (or your favorite type of chocolate) and let it set.

Store this loaf cake at room temperature in an airtight container.