English Breakfast Tea Cake (Gluten & Dairy Free)
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This English Breakfast Tea Cake Recipe is a splendid gluten-free and dairy-free loaf. Made with a blend of dried pitted dates soaked in robust English Breakfast tea, this cake marries classic flavors with a gluten free twist. Its simple yet elegant recipe is perfect for any gathering or a quiet afternoon treat!
English Breakfast Tea Cake Recipe
This delightful English Breakfast tea cake is a perfect gluten-free and dairy-free loaf, ideal for pairing with a hot cup of tea.
Infused with the rich flavors of English Breakfast tea, the cake features chopped dates steeped in tea to enhance its moist texture and flavor.
This simple recipe under 10 ingredients is easily adaptable for those who prefer to use regular all-purpose flour.
Is english breakfast tea bags gluten free?
Yes, English breakfast tea bags are typically gluten-free, as they generally contain only tea leaves and no gluten-containing ingredients. However, it’s always a good idea for those with celiac disease or severe gluten sensitivity to check the packaging or contact the manufacturer to ensure that there has been no cross-contamination with gluten during the manufacturing process.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this english breakfast cake!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
How fine should the dates be chopped for the cake?
The dates should be chopped into small chunks to ensure they blend well with the other ingredients and provide a good texture throughout the cake. I like to chop my dates in the food processor!
Day of Baking
Delight in a day of baking with these hand-picked recipes designed to bring variety to your day including this English breakfast tea cake for afternoon tea!
Breakfast: Homemade Crumpets
Morning Snack: Raspberry Coconut Slice
Decadent Dessert: Old Fashioned Stewed Apples
Refreshing Sip: Vitamin C Smoothie
How to store english breakfast tea cake
Store: In an airtight container at room temperature for up to 3-4 days or refrigerated for 4-5 days. Bring the cake to room temperature before enjoying.
Freeze: Wrap the whole loaf or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
Elegant Tea Decor on Amazon
Discover a curated selection of elegant tea decor on Amazon to pair with your English Breakfast Tea Cake. From sophisticated tea sets for your afternoon gatherings to decorative plates and stylish napkins, enhance your tea time and impress your guests with the perfect serving essentials.
Best date recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
English Breakfast Tea Cake (Gluten & Dairy Free)
Ingredients
- 1 3/4 cups boiling water
- 4 English Breakfast tea bags
- 2 1/2 cups dried pitted dates
- 1/2 cup packed light brown sugar, how to measure brown sugar
- 1 large egg, at room temperature
- 1 3/4 cups (210g / 7.41 oz.) gluten-free all purpose flour, or regular all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground allspice
Instructions
- Preheat Oven & Prep Pan: Set your oven to 180ºC (350ºF). Prepare a 9-inch x 5-inch rectangle baking pan by lining it with parchment paper. For non-stick pans, grease with soft butter, line only the base with parchment, and dust the sides with a light layer of flour for smooth cake edges. Set aside.
- Steep Tea: Pour boiling water into a large heatproof jug, add tea bags, and steep for 10 minutes.
- Prepare Dates: While the tea steeps, pulse dates in a high-speed food processor until they are chopped into small chunks. Alternatively, chop the dates manually with a sharp knife.
- Soak Dates: Transfer the chopped dates to a large mixing bowl. Once the tea is ready, discard the tea bags and pour water over the dates, ensuring they are well covered, and allow to soak for 10 minutes.
- Combine Wet Ingredients: To the soaked dates, (keep the liquid, do not discard) add the sugar and whisk until well combined. Then, whisk through the egg until fully incorporated.
- Mix Dry Ingredients: Sift flour, baking powder, baking soda, and allspice directly into the wet mixture. Use a silicone spatula to gently fold the ingredients until just combined, ensuring there are no large pockets of flour.
- Transfer Batter: Pour the batter into the prepared baking pan, smoothing out the top.
- Bake: Bake for 40-43 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Enjoy the cake warm or cold, ideally with a spread of butter or your favorite accompaniment.
Notes
Originally published on October 29, 2019, this post has been updated with new step-by-step images and minor adjustments to ingredient quantities for improved results, as of August 7, 2024.
This is the only bread/ cake recipe for gluten free / dairy free / oil free that i like ! I add other ingredients too eg carrots …nuts and raisins …it’s really good ! Thankyou !
Hi Alison! So happy you enjoy this recipe and I love that you include those extra delicious ingredients. Thanks for sharing 🙂 Sam x
No oil or butter?
Nope! This cake works wonderfully without those 🙂 Hope you give it a go!