Dairy Free Tea Cakes
Dairy Free Tea Cakes, the ultimate Gluten-Free and Vegan Tea Cake recipe made with a almond flour and naturally sweetened with applesauce.
Servings: 24
Ingredients
- 1.125 cups Almond Flour. -- 1 cup+2 tbsp
- ¼ cup White Rice Flour --Avoid using a glutinous rice flour.
- 2 tbsp Potato Starch
- ¼ tsp Salt
- 1 tsp Baking Powder
- ½ tsp Baking Soda.
- ¼ cup Canola Oil
- ¼ cup Unsweetened Applesauce
- ½ cup Sugar
- 6 tbsp Oat Milk.
- 1 tsp Vanilla Extract.
- 24 Berries --Such as raspberries or blueberries.
Instructions
- Prepare Preheat your oven to 375° F. Also, prep your muffin pan for nonstick. Liners can work in this recipe.
- Dry Ingredients. In a medium bowl, use a whisk to combine together the almond flour, Rice Flour, Potato Starch, salt, baking powder, and baking soda.
- Wet Ingredients. In a large mixing bowl, use a clean whisk to combine together the oil and applesauce until fully emulsified. Add the sugar and whisk the ingredients until it has fully dissolved. Lastly, whisk in the oat milk and vanilla extract.
- Combine. Add the dry ingredients from the first bowl to the large mixing bowl and whisk until smooth and lump-free.
- Transfer. Use a small cookie scoop to fill the muffin cups ¾ full. Then place a berry or two on top of each of the muffins.
- Bake Bake the muffins for 11-12 minutes or until they turn golden brown and a toothpick comes out clean.
- Cool. Let the muffins cool in the pan for 10 minutes before removing to fully cool.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
June 15, 2026*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 67mg | Potassium: 18mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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