{"id":366,"date":"2012-04-14T18:40:00","date_gmt":"2012-04-14T22:40:00","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=366"},"modified":"2019-05-03T19:59:28","modified_gmt":"2019-05-03T23:59:28","slug":"irish-tea-brack","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/irish-tea-brack\/","title":{"rendered":"Irish Tea Brack"},"content":{"rendered":"\n

A dairy-free eggless version of the popular Irish fruit loaf. This homemade tea brack recipe<\/strong> is easy to make, light — as it is naturally oil-free — and delicious.<\/p>\n\n\n\n

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This is a popular fruit loaf in Ireland. I sometimes buy fruit loaves in the supermarkets; they have some that are dairy & egg-free. I’ve always wanted to try out a proper homemade tea brack<\/strong> recipe though.<\/p>\n\n\n\n

After searching for a vegan recipe, I found that most of them used egg-replacer which I didn’t have. So I decided to start off from a non-vegan recipe<\/a> that I veganised.<\/p>\n\n\n\n

I replaced the egg with 1\/2 a banana. Only half was just the right amount to act as a binding agent without leaving the banana flavour behind. I also reduced the sugar because I thought the fruits would provide enough sweetness and also because I like this to be more like a loaf than cake. (I could have reduced the sugar even more I think…)<\/p>\n\n\n\n

The original (non-vegan) recipe said to bake this at 160 degrees Celsius for one hour. But I started baking at a higher temperature then reduced gradually.<\/p>\n\n\n\n

It took longer than an hour and in the end I baked it for an hour and a half. It might have been because I used prunes and they contain a bit more moisture. So, if you are not using prunes, you might need less baking time.<\/p>\n\n\n\n

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More loaf\/cake recipes from the blog:<\/strong><\/p>

Apple and Orange Vegan Loaf Cake<\/a><\/p>

Chocolate Pumpkin Loaf Cake with Fudgey Chocolate Glaze<\/a><\/p><\/blockquote>\n\n\n\n

Here’s a video of another spiced tea brack recipe<\/a> that I’ve made more recently:<\/h4>\n\n\n\n