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Vegan Bara Brith

This recipe is a twist on my Grandmothers traditional Bara Brith recipe. My mum shared it with me about ten years ago. Grandma's original recipe included egg and a selection of spices. So the twist is, i'm taking the egg out to make it vegan friendly.

For those that don't know, Bara Brith is a welsh tea cake made with mixed fruits, such as sultanas and raisins. Steeped in strong black tea (overnight) and mixed with dark brown sugar. That's it! The beauty about this bake is if you want to include a bit of spice you can also add cinnamon or ground cloves. I like to make this cake as a vegan option for my popular bread making workshops and it's simply delicious.


175g raisins

175g sultanas

225g Demerara sugar or soft dark brown sugar

350ml strong black tea

275g strong bread flour

1 tspn baking powder

1/2 tspn bicarbonate Soda

1tsp ground cinnamon (optional)

1tsp ground cloves (optional)


Place the raisins, sultanas and sugar in a bowl. Pour over the black tea and give it a stir. Allow to sit for several hours

covered with a tea towel.

Pre heat the oven to 150 degrees celcius

Oil liberally a pullman pan or a large baking tin with oil.

Combine the flour, spices (if using), baking powder and bicarbonate of soda in with the soaked raisins and stir well to combine. Mix until everything is soft, wet and of pouring consistency. Pour the mixture into a prepared 1kg

tin and bake for 1.5 hours or until the cake is cooked through and golden brown on top.


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