baking-bright-logo-brown-paper-cartoon-girl-chick-cooking-utensils-writing- Vegan Raspberry and Dark Chocolate Spelt Loaf


  • 2 tbsp chia seeds

  • 6 tbsp water

  • 150g self raising flour

  • 120g spelt flour

  • 1 tsp baking powder

  • 100g caster sugar

  • 60g maple/date/golden syrup

  • 65g sunflower oil

  • 150ml almond/oat/rice soy milk

  • 150g fresh raspberries

  • 100g dark chocolate (at least 70% – check it’s vegan)

A loaf tin lined with baking paper

preheat oven to 180oC

1) Chuck your chia/flax seeds into a food processor/nutribullet and whizz until they have been ground into a powder-y flour (you could do this with a pestle and mortar if you have the strength and the time and no food processor). Pop them into a mug and mix with the 6 tbsp of water. Cover with cling film and place this in the fridge to set for 15 mins.

2) In a medium bowl mix together the flour, spelt flour and baking powder with a wooden spoon and set aside.

3) In a large bowl whisk together the caster sugar, syrup, oil and chia seeds on a medium-high speed for at least 2-3 mins. Once done, pour in half of the flour mixture and half of the milk and fold together carefully with a wooden spoon. Repeat with the remaining flour and milk. Lastly, add about 100g of the raspberries and 70g of the chopped dark chocolate and fold until they have been evenly dispersed.

4) Pour this mixture into the prepared baking tin. To make sure the batter comes out even click here (and go to number 11) then smooth the top down with the back of a spoon/knife. Scatter the raining raspberries and dark chocolate on top of the loaf.

5) Pop on the middle shelf of the preheated oven for about 35-40 mins. The loaf is ready when a skewer inserted comes out clean and has browned a little around the edges. Once done, remove and leave to cool in the tin, drizzling with a tbsp of syrup while it is still warm, then turn out onto a wire rack to cool completely.


By Baking Bright