Menopause Cake

This menopause cake is rich in ingredients such as linseed and soya flour that have high levels of a substance called phytoestrogens.


4oz/100g soya flour
4oz/100g wholemeal flour (replace with more oats for wheat free loaf)
4oz/100g rolled oats
4oz/100g linseeds (flaxseed)
2oz/50g pumpkin seeds
2oz/50g flaked almonds or walnuts or any other nuts
2oz/50g sesame seeds
2oz/50g sunflower seeds
2 pieces of finely chopped stemmed ginger (optional)
8oz/225g raisins or dates or cranberries
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ground ginger
15 fl oz/425ml soya milk
1 tablespoon malt extract


  • Heat the oven to 190°C/375°F/gas 5
  • Put all the dry ingredients into a large bowl. Add Soya milk and malt extract, mix well and leave to soak for about 30 minutes to one hour
  • Line a small loaf tin with baking parchment
  • If the mixture ends up too stiff (it should have a soft dropping consistency), stir in some more Soya milk
  • Spoon the mixture into the prepared tin and bake for about one to one and a half hours
  • Test with a skewer to check its cooked properly
  • Turn out and cool
  • Eat one thick slice of Menopause Cake a day. You can slice and freeze as required

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