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English Breakfast Tea Cake! Gluten & dairy free, this cake is under 10-ingredients and a lovely treat to enjoy with friends on a relaxing afternoon!

English Breakfast Tea Cake (Gluten & Dairy Free)


  • Author: Wholesome Patisserie
  • Prep Time: 45min
  • Cook Time: 50min
  • Total Time: 1 hour 35 minutes
  • Yield: Serves: 5-7

Description

English Breakfast Tea Cake! Gluten & dairy free, this cake is under 10-ingredients and a lovely treat to enjoy with friends on a relaxing afternoon!


Scale

Ingredients

  • 1 3/4 cups (400ml) boiling water
  • 1 Tbsp loose leaf English breakfast tea or 2 English Breakfast Tea Bags
  • 3 cups (400g) dried pitted dates
  • 1/2 cup (80g) coconut sugar or light brown sugar
  • 2 cups (300g) gluten free all purpose plain flour, or regular wheat flour
  • 2 tsp baking powder
  • 1 large egg (70g in shell), lightly whisked at room temperature
  • 1 tsp ground all spice

Instructions

  1. Preheat oven to 180ºC (350ºC). Line a 9 inch x 5 inch rectangle baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth edges.
  2. Pour boiling water into a large heatproof jug. Add loose leaf tea or tea bags and allow to steep for 10 minutes.
  3. Whilst tea is steeping, place dates into a high-speed food processor and pulse until chopped into small chunks. Alternatively, chop dates with a sharp knife into small chunks.
  4. Transfer dates to a large mixing bowl.
  5. Once tea is ready, place a sieve over the dates and pour in tea, catching the tea leaves/tea bags in the sieve.
  6. Mix dates and ensue they are all covered in the liquid. Set aside to soak for 30 minutes.
  7. Once soaked, add sugar and mix until well combined.
  8. Stir through whisked egg.
  9. In a small bowl combine flour, baking powder and all spice, whisk until combined.
  10. Add flour mixture and mix/fold until well combined into a smooth batter.
  11. Pour into lined baking pan and smooth out the top.
  12. Bake for 45-50 minutes or until the top has set and a toothpick inserted into the middle comes out clean.
  13. Remove from oven and allow to cool in pan for 10 minutes.
  14. Transfer to a wire rack to cool completely.
  15. Serve warm or cold with a spread of butter or keep it plain!

Notes

Store in an airtight container, in the pantry, for 4-5 days.