Weetabix Cake (Date Loaf) (2024)

What You’ll Need

• Weetbix – Known in Australia as Weet-Bix or in the UK as Weetabix – they’re similar enough to use either in this recipe! You can also use gluten free Weetbix varieties if you need.
• Dates – For sweetness and texture. Sub with finely sliced apricots, dried fruit or mixed peel to suit your taste, or leave them out entirely.
• Sugar – Regular white sugar is fine, sub with any other granulated sugar you prefer. For a more caramelised flavour, use brown sugar.
• Milk – We use full cream milk, however you can swap for skim milk, or coconut milk for a dairy free version.
• Self Raising Flour – If you only have plain / all purpose flour on hand, add 1 ½ tsp baking powder.

Weetabix Cake (Date Loaf)

Try this soft and sweet Weetabix cake for the perfect afternoon treat. This easy date loaf is a warm golden brown, speckled throughout with sweet dates for a toffee-like treat alongside your cup of tea.

• ▢ 1 ½ cups Weetbix biscuits or Weetabix, crushed, 80 g / 2.8 oz (5 biscuits)
• ▢ ¾ cup sugar 160 g / 5.6 oz
• ▢ ½ cup dates sliced, 70 g / 2.5 oz
• ▢ ½ tsp salt
• ▢ 1 ½ cups milk 375 ml warmed for 60 seconds in microwave on high
• ▢ 1 ½ cups self raising flour 225 g / 8 oz, sub plain flour and 1 ½ tsp of baking powder

• Place the crushed 1 ½ cups Weetbix biscuits, ¾ cup sugar, ½ cup dates, ½ tsp salt and warmed 1 ½ cups milk in a large mixing bowl. Stir together, then set aside for 30 minutes to soak.

• Pre-heat oven to 180˚C / 360˚F.

• The Weetbix mix should now have soaked up all the milk and be quite sticky. Stir in the 1 ½ cups self raising flour until evenly mixed and optional: add an extra splash of cold milk to loosen the consistency of the batter if too sticky. Pour batter into a greased or lined bread loaf tin.

• Pop it in the oven and bake for around 1 hour. Check with a skewer in the middle and if it comes out clean, it’s ready!

• Allow to cool for 15-20 minutes then serve warm with a slather of butter, or cool completely and store in an airtight container for treats throughout the week.

• Weetbix – Known in Australia as Weet-Bix or in the UK as Weetabix – they’re similar enough to use either in this recipe! You can also use gluten free Weetbix varieties if you need.
• Dates – For sweetness and texture. Sub with finely sliced apricots, dried fruit or mixed peel to suit your taste, or leave them out entirely.
• Sugar – Regular white sugar is fine, sub with any other granulated sugar you prefer. For a more caramelised flavour, use brown sugar.
• Milk – We use full cream milk, however you can swap for skim milk, or coconut milk for a dairy free version.
• Self Raising Flour – If you only have plain / all purpose flour on hand, add 1 ½ tsp baking powder.
• Texture – If the cake batter is too thick after soaking, you can add a tablespoon of milk at a time to loosen until smooth.
• To Serve – Serve warm with a dob of butter. You can also lightly toast your cake slices for extra warmth and crispy edges.
• Add Spice – Add your favourite baking spices like ground cinnamon, cloves, ginger and/or nutmeg (or just use pre-made pumpkin spice).
• Add Texture – Stir in some crushed walnuts, almonds or hazelnuts, or add a scattering of seeds over the top like pepitas, linseeds, chia seeds or sunflower seeds. This is also a great way to add some extra nutrition to your cake.
• Swap Cereals – Sub with any of your favourite crushed cereals such as cornflakes, nutrigrain, sultana bran, or even quick oats and see how it turns out!
• Add a Topping – A cream cheese frosting would go really well on this cake! You could also just sprinkle the top with icing sugar, or top with plain icing, chocolate icing or even melted chocolate.

Nutrition Facts

Weetabix Cake (Date Loaf)

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.