10 years ago

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

CW By: Courtney West

Author Bio

My personal journey is to share what I eat as a vegan and portray the... Read More

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

1104

8-10

Dairy Free

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... Read More

Ingredients You Need for 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

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

Preheat your oven to 350°F. While the oven is preheating, lightly spray an 8x4-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.
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.
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.
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.
Allow the tea cake to cool until just warm to the touch before slicing.

Notes

Leftovers are best kept in the refrigerator.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.