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Lemon Thyme Raspberry Tea Cake [Vegan, Gluten-Free]

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This tea cake is just sweet enough to be a dessert, but not too sweet that you couldn't enjoy a slice at breakfast. The raspberries add a bit of a tart contrast and the lemon thyme adds a nice earthy quality. The millet flour adds an almost corn-like flavor and lovely yellow hue which works well with the berries.

Lemon Thyme Raspberry Tea Cake [Vegan, Gluten-Free]






  • 1/2 cup, plus 1 tablespoon arrowroot flour
  • 1/3 cup sweet rice flour
  • 2/5 cup quinoa flour
  • 1/2 cup, plus 1 tablespoon millet flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon psyllium husk (or xanthan gum)
  • 1 teaspoon fresh lemon thyme or thyme leaves, minced
  • Zest of 1 lemon
  • 1/4 cup unsweetened applesauce
  • Scant 1/4 cup safflower oil (or other oil of your choice)
  • 1 cup non-dairy milk, plus more a needed
  • 2 tablespoons ground flaxseed, plus 6 tablespoons warm water
  • 2/3 cup raw cane sugar
  • 1 tablespoon apple cider vinegar
  • 4-6 ounces raspberries tossed in a teaspoon of sweet rice flour


  1. Preheat your oven to 350°F. While the oven is preheating, lightly spray an 8×4-inch loaf pan and line it with parchment leaving an overhang. This will help you to remove it later. Combine the ground flaxseed and warm water in a small bowl and set it aside to thicken.
  2. Combine the flours, baking soda, sea salt, psyllium, lemon thyme, and lemon zest in a large bowl or the bowl of a stand mixer. Whisk until everything is combined. In a separate smaller bowl, whisk together the applesauce, oil, milk, thickened flax mixture, and sugar until smooth.
  3. Add the wet ingredients to the dry and stir until the batter is well combined and smooth. Add the apple cider vinegar to the mixture and stir to incorporate it, then gently fold in the raspberries.
  4. Pour the batter into your prepared pan, then place it in the oven. Bake the tea cake for 50-60 minutes until the top springs back when touched and a tester inserted into the middle comes out clean.
  5. Allow the tea cake to cool until just warm to the touch before slicing.

Nutritional Information

Per Serving: Calories: 1104 | Carbs: 240 g | Fat: 18 g | Protein: 24 g | Sodium: 31 mg | Sugar: 89 g


Leftovers are best kept in the refrigerator.





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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6 comments on “Lemon Thyme Raspberry Tea Cake [Vegan, Gluten-Free]”

Click to add comment
Ilona Malina Jurek
2 Years Ago

Agnieszka Boduch tematycznie ;)

Jamie Ahrmann
2 Years Ago

Caitlin Ahrmann

Jamie Ahrmann
2 Years Ago

Caitlin Ahrmann

Menna Marcano
2 Years Ago


Andrina Sansing
04 Apr 2016


Simon Simons
2 Years Ago

I'm going to try making this :-)


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