No added sugar trail mix loaf cake with optional chocolatey glaze

SERVES 4-8

50 mins


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.

A photo of the trail mix cake sliced on a plate

10 + Plant Points

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

  1. Preheat the oven to 190°C / 170°C Fan / gas mark 5 and line a 900g (2lb) loaf tin with baking paper.
  2. In a food processor, blend together the eggs, vanilla extract and bananas until well combined (approx 1 min).
  3. 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.
  4. 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.
  5. 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.
  6. Mix the yoghurt into the melted chocolate and spread over the cake.

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