Vegan Barmbrack

🛒 Ingredients

• #For the Soaked Fruit:
• 1 ½ cups mixed dried fruit (raisins, sultanas, currants, mixed peel)
• 1 cup hot black tea (or fruit juice for non‑caffeinated)
• 1 tbsp brown sugar or coconut sugar
• 1 tsp vanilla extract
• #For the Dough:
• 2 ½ cups all‑purpose flour
• 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
• 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp mixed spice (allspice)
• ¼ cup coconut oil or neutral vegetable oil, melted
• ¼ cup brown sugar or coconut sugar
• ¾ cup unsweetened plant milk (oat, soy, or almond)
• 1 tbsp apple cider vinegar or lemon juice
• #For the Glaze:
• 2 tbsp apricot jam or maple syrup
• 1 tsp warm water

👩‍🍳 Instructions

1. 1

   Soak the fruit: Place dried fruit in a bowl, pour over hot tea/juice, add sugar and vanilla. Stir, cover, and leave to soak for at least 30 minutes (or overnight) until the fruit plumps up and absorbs the liquid. Drain off any excess liquid before using.

2. 2

   Preheat & prep: Preheat oven to 170°C / 340°F. Grease and line a round 20cm cake tin or deep loaf tin.

3. 3

   Mix dry ingredients: In a large bowl, sift together flour, baking powder, baking soda, salt, and all the spices. Stir in the sugar.

4. 4

   Combine wet ingredients: Whisk plant milk with vinegar/lemon juice — let sit 1 minute to curdle slightly. Add melted oil and mix well.

5. 5

   Make the batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined — do not overmix. Fold in the soaked, drained fruit evenly through the batter.

6. 6

   Bake: Spoon the batter into the prepared tin, smooth the top. Bake for 50–60 minutes, until a skewer inserted into the center comes out clean.

7. 7

   Glaze: While still warm, heat apricot jam/syrup with water until runny, brush generously over the top of the bread.

8. 8

   Serve: Let cool completely in the tin for 10 minutes, then transfer to a wire rack. Slice and enjoy plain, with vegan butter, or alongside a cup of tea.