This is one of my favourite loaf cakes to make. It’s easily on a par with a good banana bread, plus it has such a bright summery flavour, it brings a dash of sunshine to any cloudy day. It’s also the perfect bread to use for my blueberry lemon bostocks.
The blueberries can easily be replaced for blackcurrants or redcurrants but I’d suggest you steer clear of larger berries as they can introduce too much moisture to the batter.
NOTE: not all vegan yogurts are created equal! For this recipe I used a soy based yogurt but I reckon a coconut yogurt will work too. The important thing is to use a yogurt which is unsweetened. Many soy yogurts are advertised as “plain” or “simply plain” but they still have added sugar, so make sure you find one which says “unsweetened”.
Makes one cake