Gluten Free Teacake Recipe

Gluten Free Teacake Recipe
Gluten Free, Vegetarian, Dairy Free
Can be stored in the fridge - eat within 4 days

A luxurious combination of nutty and fruity tastes that brings the traditional tea cake firmly into the new healthy age of conscious eating. This filling, dense and nutritious Tea cake recipe not only satisfies that mid-morning hunger pang but will also help you loosen up and take it easy for the rest of the day.

  • Mixing Bowl
  • Wooden Spoon or Spatula
  • Small Loaf Tin
  • Oven


  1. Add the banana powder to the tea and soak the sultanas overnight or for at least two hours.
  2. Preheat the oven to 170c/325F/Gas3 and line a 900g loaf tin.
  3. Mix the flours, ground almonds and baking powder together in a large bowl.
  4. Add the fruit, egg and sugar and combine.
  5. Mix in the milk until you have a biscuit like mixture. The mixture won’t be a soft dropping consistency but don’t panic.
  6. Tip the ingredients into the loaf tin and press down.
  7. Cook in the middle of the oven for approximately an hour. You can use a skewer to check it’s cooked. It should come out clean when placed in the middle of the loaf. Place a baking tray on the shelf above to stop the edges from catching.
  8. Remove from oven and leave to cool.
  9. Slice and serve with a cuppa!
Relax & Unwind Tea Break Cake Relax & Unwind Tea Break Cake Relax & Unwind Tea Break Cake

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12 November 2015 - 11:41am