Buckwheat Flour, Honey and Prune Loaf Cake

Makes 1 loaf cake

Full of wholemeal goodness, a slice of this loaf cake is delicious on its own or spread with a little butter.  Enjoy it as a breakfast time treat, pop a slice in your lunchbox or serve with a cup of tea.

Free from Soya, Nuts


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  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 500g/1lb bread tin or insert a baking liner.
  3. Chop the prunes into quarters.
  4. Measure the flour and bicarbonate of soda into a small bowl and stir to combine.
  5. Put the oil, egg, yoghurt and honey into a large bowl or food processor.
  6. Finely grate the orange into the bowl, squeeze the juice into the bowl and beat everything together.
  7. Sieve the prepared flour into the bowl and beat well.
  8. Stir in the chopped prunes.
  9. Tip into the prepared tin and smooth the top.
  10. Sprinkle the demerara sugar over the top.
  11. Bake for 35-40 minutes. If a cocktail stick pressed into the centre of the cake, comes out clean it is cooked.
  12. Allow to cool in the tin for 10 minutes then gently turn out the cake onto a wire rack and leave to cool.


500g/1lb bread tin, food processor and 2 x mixing bowls


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes
Really quick and easy to make. Absolutely delighted with the light, spongey texture, this is going to be a favourite! Ideal for a cycling snack to keep up energy levels too.
By Jill
26 Aug 2020
I used this recipe as a guide. I didn't have all the ingredients. Instead of buckwheat flour, I used a mix of whole spelt (80%) and ground almonds (20), and instead of the orange, I soaked the pruned in orange liquor.. Oh, and I substituted the oil with melted butter. And I threw in a handful of pine-nuts. resulting cake was delicious. I’k definitely use this quick, easy and effective recipe again. .
By Anna
10 May 2020
This is delicious. I found it easy to make and the quantities and cooking time were spot on. I added a teaspoon of cinnamon
By Caroline
21 Sep 2017

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