Fruity Almond Loaf Cake

When you don’t fancy your normal piece of toast and cereal for breakfast this is a lovely alternative and perfect drizzled with a little honey and with a cup of tea on the side! Chocka full of naturally sweet dried fruit and using up two overripe bananas it’s naturally sugar free, plus it’s an easy store cupboard bake to make. I’ve used sultanas, apricots and cranberries but you can use whatever dried fruit you have on hand. The base of this cake is ground almonds which are naturally gluten free and give the cake it’s loaf-like consistency as well as keeping it nice and moist.


Fruity Almond Loaf Cake

  • Servings: 12 slices
  • Difficulty: easy peasy
  • Print


You will need this:

  • 100g cranberries
  • 100g sultanas
  • 100g apricots, chopped into quarters
  • 100ml apple juice
  • 2 eggs
  • 2 overripe bananas, mashed
  • 150g ground almonds

You make it like this:

  1. Weigh out the dried fruit and put into a small saucepan with the apple juice, warm over a low heat until the apple juice comes to a gentle boil, turn off the heat and leave for 10mins to allow the fruit to absorb the juice and plump up
  2. Mash your bananas, lightly whisk the eggs with a fork and mix the two together
  3. Stir through the ground almonds and then add the dried fruit and apple juice mixture
  4. Pour into a lined loaf tin and bake at 180 for 30mins


You might have noticed that I haven’t posted a recipe for ages and I’ll tell you why….since I’ve been on my new medication I’ve realised that I don’t need to eat a gluten free diet anymore. I know….amazing right?! It’s taken me months of reintroducing it and testing different combinations but it turns out gluten is definitely not my problem. After four years of struggling with my diet this seems like an enormous deal to me and means that I can totally relax my shopping and cooking habits for now. Having said that, it has become pretty normal for me now to choose naturally gluten free alternatives and it’s not like I’m rushing back to eating a whole loaf of white sliced bread every day, definitely not! But I’m no longer replacing my pasta with gluten free and if I fancy a piece of toast or a quick sandwich then it’s no longer an issue.


For me, dairy is still my biggest trigger and now I understand that it’s because of the fat content of dairy I am continuing to make easy dairy free choices in my daily diet. I can literally only tolerate the smallest amount of hard cheese or a drop of semi-skimmed in my cup of tea if I have no other choice. I thought I’d list for you my usual dairy free replacements that I have come to rely on.

Butter – Pure free-from sunflower spread

Milk – unsweetened almond milk

Cream – Oatly single cream alternative or Alpro coconut cream

Creme fraiche – Oatly creme fraiche alternative

Cheese – Violife cheddar and parmesan ‘prosciano’

Yogurt – coconut or soya based

Custard – Alpro

Ice cream – Swedish Glace or Coconut Collaborative or Almond Dream

Chocolate – Booja Booja

I would be interested to know if there are any dairy free replacements that you love that maybe I haven’t discovered yet, do message me and let me know.

The good thing is for me is that I now understand my condition. I understand why my stomach gets upset and why I occasionally have flareups. I understand why and I can now manage it with my medication. It’s such a relief I can’t tell you!

And that’s why I haven’t been blogging as much recently because I simply haven’t needed to focus on it so much anymore. It was such a big part of my life, I had become properly obsessed with mastering and discovering every gluten and dairy free alternative out there, but now I don’t need to it feels like a weight has been lifted! Of course I will still post any good recipes that I discover for you and I will always include the gluten free options regardless, but they won’t be coming as regularly as they once did. Hope you guys understand and still enjoy dipping into my blog recipe bank for inspiration from time to time. As always, don’t hesitate to ask me a question, particularly if you’ve been diagnosed with BAM, I’m happy to share my experience and knowledge with you. Love Abi x

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 145 
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 14 mg 1 %
Potassium 117 mg 3 %
Total Carbohydrate 14 g 5 %
Dietary Fiber 2 g 9 %
Sugars 10 g
Protein 4 g 9 %
Vitamin A  4 %
Vitamin C  7 %
Calcium  6 %
Iron  2 %

3 thoughts on “Fruity Almond Loaf Cake

  1. Just made this Abi and it is yummy! I thought that there wasn’t enough liquid initially as I had less than you show in your picture after boiling up the fruit and apple juice but it has worked really well, perfect for my gluten free, lactose free, diabetic mother-in-law!


    1. Ah thanks Jane glad it worked out so well! Not many of my recipes are good for diabetics to be honest but that one was so easy to make sugar free, am glad someone else agrees! And it’s good to know the pictures are helpful….I sometimes wonder if I should bother taking pics of things that I think are relatively obvious but if they’re useful then I shall continue! Ax


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