This fat-free, easy-to-make Weetabix cake sounds too good to be true doesn’t it? Well, I promise you it isn’t. It doesn’t even require a lot of mixing–it’s that easy. Really, Mr. Weetabix does the hard work here, acting as a superb glue for the rest of the ingredients (so you need no butter), he adds a delicious taste and a high dose of fiber too.
No cake is ever going to be classed as a health food, but if you’re going to have a cake then at least make a healthier version. A slice of this will fit in your lunchbox just perfectly.
Stuff You’ll Need
- 2 Weetabix
- 125g (1 cup) sultanas or raisins
- 200g (1 cup) brown sugar (Any type)
- 250ml (1 cup) milk
- 1 egg
- 150g (1 cup) self raising flour
- 1 tsp mixed spice
- 2lb loaf tin
Let’s Get Going
1. Put the Weetabix, dried fruit, sugar, and milk into a bowl. Break up the Weetabix a little, with a spoon, and stir it all together. Cover the bowl with cling film and leave it in the fridge for at least 3 hours or overnight.
2. Preheat the oven to 180c, 350f, gas 4. Put the other ingredients into the bowl with your Weetabix mix and stir it until everything is mixed in.
3. Pour the mix into a greased loaf tin, and cook for 50 minutes.
And that’s it–just three steps! You’ve made your fat free, high fibre cake. Now all that’s left to do is enjoy it.
You can easily make 2 of these and freeze one for later–Weetabix cake freezes really well.
What’s the Big Deal with Fibre?
So, you probably hear a lot about why fibre is so good for us, but you don’t really know why. Well, probably most grown-ups don’t either! To understand better, let’s take a look at how our bodies process the food we eat.
Once food reaches our stomach (tummy) it next gets sent to the small intestine. The small intestine processes our food, and anything that can be absorbed into our bloodstream gets taken care of here–such as sugar, for example. Anything that our body can’t absorb then gets sent on to the large intestine. The large intestine processes what is left of the food that our body can’t use, and it turns it into… well… poop.
Fibre travels through both the small intestine and the large intestine, making sure they stay clean–this helps to keep our insides nice and healthy. If you eat a good amount of fibre, then when it’s time to go to the toilet, fibre makes it easier for you to… well… poop.
So, as you can see, fibre is a really important thing to have in our diets.
Where is the Fibre in Weetabix Cake?
In our Weetabix cake, the Weetabix itself has a good amount of fibre, and the dried fruit (sultanas, raisins, etc.) is a good source of fibre too. So these foods aren’t only yummy they are good for our bodies too!
If you enjoyed the Weetabix cake you made then please share this post and let your family and friends know.
Liz gray says
The egg is not mentioned when adding ingredients
Wendy Finn says
Hi Liz, you’ll see in part 2 it says “add other ingredients”.
Liz gray says
Yes but video shows it with the first ingredients
Wendy Finn says
There isn’t a video. It’s clearly in the picture on step 2 and is clearly stated in the text when to add the egg.
Liz gray says
Sorry I’m wrong it turned ou good adding egg with milk
Liz gray says
Didn’t say when to add egg
Liz gray says
Egg was not told when to add
Wendy Finn says
As stated previously, step 2 says “add other ingredients” so this would be where you add egg.
Irene Jack says
It would be very useful if you could kindly mention how many syns the cake comes to. I make the dried fruit alone to be 17.5 syns not to mention the flour, sugar etc. I know the cake is cut into slices and portions but it really would help to know this before cooking. The cake looks lovely, I must say.
Wendy Finn says
Hi Irene, thank you for your comments. Yes it is a lovely cake. Unfortunately I will not be adding information like syns to any of my recipes. There are a few reasons for this but the main one is that obviously this is a cooking website for kids, who don’t, and shouldn’t, care about diets and syns. This recipe wasn’t intended to ever be a ‘diet’ recipe, although obviously the beauty of making things yourself is that you have a list of the ingredients and relevant quantities to be able to work out syns, calories, points or whatever you wish to. Many thanks, and I hope you do try the cake at some point.
Tina says
Fatless and high in fibre but why loads of sugar ? Surely this is not healthy
Wendy Finn says
I do not advertise this as healthy; it’s a cake! I specify quite clearly that the fibre keeps your insides healthy, and nothing more. There isn’t loads of sugar, there is of course sugar in it because… it’s a cake! LOL
Maria Farrar says
Thanks for this going to try this with my grandson. I am going to make one with sugar and one for sweetener for me to see how it turns out. Oh and it is completely obvious to add egg with ‘other ingredients’ even shows in picture. 😂
Wendy says
Thank you! If be interested to see how the cake with sweetener turns out. That’s a great idea.
Mandy says
Love the cake, first time I made it, I told no one about the weetabix until after they had finished it. I got loads of compliments on it.. just made it a second time, hope it’s as good. Thankyou for the recipe xx
Wendy Finn says
Brilliant, thanks Mandy. I love making the big reveal to people that it’s got Weetabix in it ?
Mandy says
I’ve made it again, but this time I halved the sugar…….just for myself really as I’ve had weight loss surgery so not supposed to have sugar, anyhow, I honestly can’t tell that I’ve halved the sugar, it’s still just as delicious. Thankyou so much for sharing your recipe xx
Oh also, my partner gave a slice to a work colleague, and he’s asked me to make him one but without the fruit! So, do I just make it the same but leave the fruit out or do I need to increase something else?
Wendy Finn says
I know someone who regularly reduces the sugar in recipes by a third as a matter of course so that’s interesting to know that it works in this recipe. Thank you. I’ve honestly never tried it without the fruit but I imagine it will still turn out the same. The fruit does add some sweetness though. Let me know how you get on.
Mandy says
Will do, thanks for your help xx
Moira says
How many syns is this cake
Wendy Finn says
I have no idea. This isn’t a Slimming World website it’s a kids cooking website.
Kalli J says
Hi many thanks for sharing this recipe, it looks delicious and I’m sure my husband will enjoy tasting this, I don’t like fruit cake myself but I do enjoy baking and trying new recipes out on him.
I feel sure that if people are so ‘hung-up’ on syns, diets etc., then they should read all the information you have kindly provided, instead of asking endless questions.
I look forward to trying this cake out over the weekend and again many thanks for sharing.
Kalli in the UK
Wendy says
Hi Kalli, You are such a sweetie! Thank you so much for your supportive comments. I’m still baffled by all the syns and ‘this isn’t healthy’ comments; I’m guessing someone put the link on a slimming forum or something (I have no idea). I would never claim a cake was healthy! Although this one is good for the fibre 😀 I hope you give it a go, it’s a delicious and easy cake to make. All the best, Wendy (UK)
Amelia says
Hi Wendy, I found your recipe on pintrest. There is a slimming world weetabix cake also, which is probably why you had all the questions about syns etc. Any way I have not tried either cake yet so can not comment on taste. Amelia
Wendy says
Thank you, Amelia. That explains a few things 😀
Mary Collins says
Does self raising flour have baking soda or baking powder in it ?
I don’t know where you are, but I’m in the U.S. and have only regular flour. Should I add
Baking soda/ baking powder ? Thanks !!!
Wendy says
Great question, Mary, thank you. Self-raising flour is all-purpose flour with baking powder added. So for one cup of all purpose I would add two level teaspoons of baking powder. I’ll update the recipe too as I don’t often use self raising nowadays either.
Lynn says
Hello it says over for 50 mins. Is it 200*?
Wendy says
Please see step 2.
Jacky Ormston says
Just made this and found it much too sweet. Should have read the comments about reducing the sugar which I will do next time.
Wendy says
It’s all a matter of taste and what we’re used to. If you’ve found this recipe through the many slimming sites it seems to be featured on then I can completely understand it would be too sweet for you. But at the end of the day it’s cake, with lots of fruit, it’s going to be sweet. I’m pleased you’d be happy to try it again with a tweak to the sweetness. Recipes should just be a starting point 😊
Debbie Goodall says
I will try this cake. I do my own version of this cake but instead of using weetabix I use All Bran and I fo not use an egg or mixed spice. The measure I use is the same for all ingredients sobi tend to use a mug.
So it’s a:
Mug of all bran
Mug of soft dark brown sugar(you can use light brown sugar but not as nice)
Mug of sultanas or currants/raisins or a mix
Mug of milk
Cover and leave overnight
Next day:
Stir well
Add a mug of Self Raising flour
Line or spray a 2lbs loaf tin
Bake in a preheated oven Gas 4 for approx 1 hour
This cake is best left for at least 1 to 2 days as it gets better it tastes like malt loaf , but once you try this homemade version you will never eat shop bought ever again.
Hope you dont mind me putting my version on here, thanks.
Wendy says
Hello Debbie. Of course I don’t mind. This sounds great. Thanks for sharing.
Hilary leach says
The comments posted here are the exact reason I have never posted before. People who don’t read instructions or use common sense. I make both weetabix and all bran cakes . I use half a mug of sugar and I don’t add an egg to make it fat less and I use skimmed milk. I just altered recipe myself with out moaning about it..
Wendy says
Thank you Hilary. You have made my day! There need to be more Hilarys in the world. Have a lovely day.
Linda Smith says
Hi Wendy made your cake today. It’s delicious should of made two as its nearly all gone thanks for sharing recipe
Wendy says
Oh Linda thank you so much. This is lovely to hear. Made my day, so thank you. And I agree it is a very moreish cake 😂
Jo Gardner says
This is great. in January were I work are we are doing a food challenge. things lie the Weetabix cake will be a great hit. thx for sharing.
Wendy says
This is fab to hear, Jo. I’m obvioulsy biased but this recipe really is a winner. Delish and easy to make. Hope you like it.
helen says
I tried this cake for the first time today it was really nice wasn’t sure what gas mark to use I used no5 it seemed to be ok thank you for this resipie
Wendy says
Hi Helen the description does state gas Mark 4 but you seemed to have worked it out anyway.
Maureen says
Hi I’m wondering what I’m doing wrong? My cake has now been in oven fo 70 mins snd it’s still ‘wet’ in the middle. It has risen snd looks good but definitely not ready. All advice welcome.
Wendy says
Hi Maureen, it’s hard to say without seeing it but it certainly shouldn’t need that long to bake. Did you leave the Weetabix etc to soak overnight or for a good few hours. It helps to soak everything up so you have a thick gloopy consistency. Otherwise it will be too wet. That’s the only thing I can think of. I mean it is a moist cake, it’s not like a sponge so it will be moist but obviously shouldn’t be wet.
Vx says
I’ve made this loaf several times now. First time success which has continued. Everyone who has tried the loaf he loved it. Love the recipe and how easy it is! Thanks
Wendy says
Hi! It is a nice easy one to fall back on and always delicious. Glad you liked it, and thanks for taking the time to comment. Wendy x
Julie says
Absolutely love this … so easy to make. I did only put half the amount of sugar in and found it sweet enough. The result of this simple recipe was a moist cake, did not require the addition of butter when served, and just so delicious. Easy to make even for my 75 year old arthritic hands! Thank you.
Jenny says
I’ve made this recipe for years from a book I have, but I’ve misplaced my book so looked to see if there was a fat free Weetabix cake online. I make a vegan version nowadays substituting the milk for a plant milk (usually soya) and the egg with flaxseed. It still turns out perfect. Thanks for posting.
Wendy says
Hi Jenny. Funnily enough, since writing this recipe, I have become vegan and that’s exactly what i do too!