serves / makes 8
60 prep time
60 mins cooking time


A very traditional ‘tea loaf’ with the gluten and dairy removed! This loaf cake is very easy to put together from items you may have in your store cupboard. It is great as is but also tastes very nice with a little dairy free spread on top. Also freezes very well.




  • 110g dates, chopped into small pieces
  • 55g dairy free spread
  • 225ml boiling water
  • 2 teaspoons gluten free baking powder
  • 175g gluten free self-raising flour
  • 50g ground rice
  • 1 teaspoon xanthan gum
  • 55g walnuts, chopped into small pieces
  • 170g light brown sugar
  • 1 egg, beaten
  • 1 teaspoon ground cinnamon, optional


walnut loaf

  1. Preheat the oven to 160 oC
  2. Place the dates and dairy free spread into a large bowl
  3. Sprinkle 1 teaspoon of the baking powder over the dates
  4. Pour the boiling water into the bowl and leave for 10 minutes
  5. Stir in the flour, ground rice, xanthan gum, remaining teaspoon of baking powder, walnuts, sugar, cinnamon and the egg
  6. Mix until well combined
  7. Grease and line a 1lb loaf tin
  8. Pour in the cake mix and bake in the centre of the oven for 60 minutes


  1. Delicious! Thank you.. I used dark brown sugar as I had no light brown and it was scrummy.
    The first of your recipes I have tried… will try more!

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