Published: · Modified: by Lee · This post may contain affiliate links · 27 Comments .
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This Irish Tea Cake is utter perfection. It’s light and fluffy and not overly sweet; like biting into a cloud! It’s amazing for breakfast, lunch, dessert and of course...tea time. If that wasn't enough, it’s gluten free, egg free, nut free and can easily be dairy free (vegan)!
This Irish Tea Cake is the most perfect snack; I can’t stop raving about how incredible this cake is. The crumb of this cake is so so soft and the cake is so delicious. You can top it with fresh fruit, whipped cream, ganache or simply just powdered sugar! Love it so so much...I might have had 3 slices in one day. Ok maybe 4. Haha! Anyway...it’s amazing.
For more easy tea cakes, check out my Chocolate Tea Cake or my Cinnamon Tea Cake!
Jump to:
- Reasons to Love This Cake
- Ingredient Notes
- Substitutions and Variations
- How to Make Irish Tea Cake
- Expert Baking Tips
- Recipe FAQs
- More Easy Cake Recipes You'll Love
- 📖 Recipe
- Irish Tea Cake
Reasons to Love This Cake
- Allergy Friendly-This cake isgluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy-The cake is so super soft and delicious.
- Buttery- It has a lovely mild buttery sweet flavor.
- Goes with so Many Toppings- You can serve it with fresh fruit, a fruit compote, ganache or powdered sugar.
Ingredient Notes
- Gluten Free Flour-If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flourbecause it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Unsalted Butter or Vegan Baking Stick-Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature.
- Granulated Sugar- I prefer granulated over brown to give the cake that beautiful white color.
- Cornstarch Water-This is essential and binds everything together since the cake is eggless.
- Milk-If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Vanilla-I use pure vanilla extract otherwise the cake can have a chemical flavor.
- Confectioners' Sugar- This is for dusting the cake once it's completely cool.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
How to Make this Recipe with All Purpose Flour
- Use 1 ¾ packed cups of regular flour (294 grams).
- Only use ½ cup of milk.
How to Make this Recipe with Eggs
- Use 1 ¾ packed cups of regular flour (294 grams).
- Only use ½ cup of milk.
- Use 2 eggs and eliminate the cornstarch water.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Irish Tea Cake
Here are the step by step instructions to make this tea cake!
Step 1:Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 2:Make the Cornstarch Water
In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
Step 3:Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
Step 4: Add in the Cornstarch Water and Vanilla
Slowly beat the cornstarch water mixture and the 2 teaspoons of vanilla into the creamed butter and sugar. It will look chunky.
Step 5:Add in the Dry Ingredientsand Milk
Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk then some flour.
Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined.
Step 6: Bake and Cool
Using a spatula, scoop the batter in a greased and parchment lined 9 inch cake pan; smooth the top with a butter knife.It will be super thick and sticky.
Bake the cake in the center rack at 350 degrees Fahrenheit for 40 minutes until the cake is golden on top and springs back at you when careful touched.
Let the cake cool completely in the cake pan. If you try to take it out when it is even a tiny bit warm, the entire thing may fall apart. Cakes with no eggs are very delicate.
Once cool, move to a cooling rack. If it seems to be sticking to the cake pan, use a butter knife or a spatula to loosen the edges.
Step 7: Dust with Confectioners' Sugar
Once the cake is completely cool, dust with the confectioners’ sugar. It must be completely cool otherwise the sugar will melt. Or you can top with fresh fruit, fruit compote, whipped cream, ganache, etc.
Expert Baking Tips
- Use Packed Cups of Flour-Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape.Or read the gram measurement.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. We want to cream the butter with the sugar and it will not work if it is melted or softened.
- Alternate the Flour and Milk when Mixing the Batter- Make sure to alternate the flour and the mill when mixing the batter. This is to ensure all the liquid gets absorbed properly into the batter.
Recipe FAQs
Can I make this cake ahead of time?
This cake is super soft and best the first day.
If you must make it ahead of time, once cool, store it in an airtight container at room temperature. Do not top it with confectioners' sugar or anything else until ready to eat.
What size cake pan does this recipe use?
This recipe is for a 9 inch cake pan and has not been tested with any other size.
I'm allergic to corn. Can I use arrowroot starch?
Ideally you should be able to replace the cornstarch with the same amount of arrowroot starch but I have not tested this.
How do I store this Irish Tea Cake?
Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the confectioners' sugar as much.
Pop the slices in a zip top bag and freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
Freeze the slices even if you're eating them the next day. Storing the cake at room temperature causes the confectioners' sugar get very wet and freezing helps prevent this and also keeps the cake itself soft.
More Easy Cake Recipes You'll Love
- Chocolate Chip Mug Cake
- Eggless Vanilla Cake
- Eggless Strawberry Cake
- Vanilla Chocolate Chip Cake
Did you try this recipe?Please leave me a ⭐review below!
Don’t forget totag me on Instagram@laneandgreyfareand follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Irish Tea Cake
Author: Lee
ThisIrish Tea Cakeis utter perfection. It’slight and fluffyandnot overly sweet; likebiting into a cloud!It’s amazing for breakfast, lunch, dessert and of course...tea time. If that wasn't enough, it’sgluten free, egg free, nut free and can easily be dairy free (vegan)!
5 from 30 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Cooling Time 15 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 10 Slices
Calories 248 kcal
Ingredients
- 1 ¾ cups gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 cup granulated sugar
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons of water
- 2 teaspoons pure vanilla extract
- ¾ cup milk
- 2 tablespoons confectioners’ sugar for dusting
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch cake pan with vegetable oil. Line the bottom with parchment paper and lightly grease the parchment paper as well. Set aside.
In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
Slowly beat the cornstarch water mixture and the 2 teaspoons of vanilla into the creamed butter and sugar. It will look chunky.
Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk then some flour.
Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined.
Using a spatula, scoop the batter in a greased and parchment lined 9 inch cake pan; smooth the top with a butter knife.It will be super thick and sticky.
Bake the cake in the center rack at 350 degrees Fahrenheit for 40 minutes until the cake is golden on top and springs back at you when careful touched.
Let the cake cool completely in the cake pan. If you try to take it out when it is even a tiny bit warm, the entire thing may fall apart. Cakes with no eggs are very delicate.
Once cool, move to a cooling rack. If it seems to be sticking to the cake pan, use a butter knife or a spatula to loosen the edges.
Once the cake is completely cool, dust with the confectioners’ sugar. It must be completely cool otherwise the sugar will melt. Or you can top with fresh fruit, fruit compote, whipped cream, ganache, etc.
Video
Notes
For Vegan: Use a gluten free flour free from dairy, vegan sugar, vegan baking sticks instead of butter and use a non dairy milk.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams) and ½ cup of milk.
Eggs: I cannot test this due to a severe egg allergy, but use 1 ¾ packed cups of flour (294 grams), ½ cup milk, 2 eggs and eliminate the cornstarch water.
Storing:Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the confectioners' sugar as much.Pop the slices in a zip top bag and freeze for up to 30 days.To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours. Freeze sliceseven if you're eating them the next day. Storing the cake at room temperature causes the confectioners' sugar get very wet and freezing helps prevent this and also keeps the cake itself soft.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 248kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 210mgPotassium: 32mgFiber: 2gSugar: 23gVitamin A: 313IUCalcium: 87mgIron: 1mg
Tried this recipe?Let us know how it was!