Vegan Matcha Loaf with Raspberry Chia Jam

This yummy vegan matcha loaf with raspberry chia jam is vegan, healthy and low in sugar. I made it to share with my dad who is still visiting us.

I love making sweet loaves and I know you do too because they are always the most liked and saved recipes.


So without further ado here is the recipe. I have not tried to make it gluten-free but you can try it with a gluten-free baking flour.

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Vegan Matcha Loaf with Raspberry Chia Jam Recipe


  • 1 ½ cup of wholemeal flour
  • ½ cup of oats
  • 1 cup and 2 tbsp of nut milk of your choice
  • ¼ cup of stevia or sweetener of choice
  • 2 tsp baking powder
  • 1 tsp vanilla essence
  • ½ tsp apple cider vinegar
  • 2-3 tsp of matcha powder depending on taste.
  • ½ cup of frozen raspberries
  • ½ cup of raspberry chia jam (recipe below)
  1. Pre heat your oven to 200 degrees Celsius and line a loaf tin with baking paper.
  2. In a mixing bowl, mix together the flour, oats, sweetener, baking powder and matcha.
  3. Add in the wet ingredients (nut milk, apple cider vinegar, vanilla) and fold gently together.
  4. Pour half the batter in the tin and drop some frozen raspberries.
  5. Spread a layer of chia jam on top and then pour the remaining matcha batter on top.
  6. Top with extra raspberries.
  7. Cook for 55-60 minutes at 200 degrees Celsius.

Raspberry Chia Jam:

  • 2 cups of frozen raspberries
  • 1 tbsp of maple syrup
  • ½ tsp of vanilla essence
  • 3 tbsp of chia seeds (white preferably)
  1. In a saucepan on medium heat defrost the raspberries until they become soft and juicy or about 5 minutes.
  2. Add in the maple syrup and vanilla and puree the raspberries with a wooden spoon.
  3. Once the raspberries are mostly liquid, add in the chia seeds and remove from the heat.
  4. Pour into a glass container and leave to set.
  5. Keep in the fridge for a few days.

(Chia jam doesn’t have as much sugar as normal jams so it doesn’t keep as well)

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