This no-added sugar loaf cake is the ultimate wholesome treat, combining heart-healthy nuts, nutrient-packed seeds, fibre-rich dried fruits and a delicously chocolately yoghurt frosting. Bursting with natural sweetness and nourishing goodness, it’s a perfect snack to energise your day and satisfy your’s and your gut microbes’ cravings.
Ingredients
LOAF:
- 150g mixed nuts, chopped (we used 50g hazelnuts, 50g almonds, 50g walnuts)
- 140g mixed fruit of choice (we used cranberries, figs, dates and apricots)
- 4 tbsp mixed seeds (we used chia seeds and pumpkin seeds)
- 3 large eggs
- 1 tsp vanilla extract
- 4 very ripe bananas (approx 400g)
- 200g wholemeal flour
- 2 tsp baking powder
- 1 raw beetroot, coarsely grated (approx 100g)
- 1 tbsp mixed spice (optional)
Glaze:
- 100g white chocolate
- 50g live thick yoghurt
Method
- Preheat the oven to 190°C / 170°C Fan / gas mark 5 and line a 900g (2lb) loaf tin with baking paper.
- In a food processor, blend together the eggs, vanilla extract and bananas until well combined (approx 1 min).
- In a large mixing bowl, mix the flour and baking powder, followed by the nuts, fruit and beetroot. Pour in the wet ingredients and fold in.
- Pour the mixture into the prepared tin and bake for 40 mins or until a skewer comes out clean. Allow the cakes to cool in the tin on a wire rack before removing.
- To make the glaze, first melt the chocolate. Add the chocolate to a heatproof mixing bowl and either place over a pan of simmering water to melt or heat in the microwave in 30-sec intervals, stirring in between.
- Mix the yoghurt into the melted chocolate and spread over the cake.
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