This Chocolate Tea Cake is just perfection. It’s light and fluffy with a mild chocolate flavor. The chocolate glaze topping adds that extra level of sweetness because the cake itself is not overly sweet. Usually I’m all about richness and decadence but this cake is a lovely option if you’re not feeling something super heavy. It’s of course, gluten free, nut free, egg free and can easily be vegan.
Loving Those Tea Cakes
So, if you’ve been following me for a while you know that I’ve been on a tea cake kick lately.
They’re so simple to make and take 40 minutes in the oven.
I thought, you know what. Let’s make a chocolate one. Because…chocolate. Enough said.
It’s super delicious and the cake itself is quite mild.
My kids love it so much; it’s the most perfect afternoon snack, or dessert!
Ok ok…let’s be honest. It makes the perfect breakfast too.
TIPS FOR MAKING CHOCOLATE TEA CAKE
Use a spatula to get the batter into the cake pan– The batter is super thick and sticky. Getting it evenly in the cake pan can be a bit of a challenge. I use a butter knife to do this. Sometimes using clean hands can help press it in place as well.
Smooth the top of the raw cake once it’s in the pan- Make sure you do this before you pop it into the oven. As I’ve said before, gluten free flour has a way of staying exactly as it is. If it’s lumpy, the top of your cake will be lumpy when it’s baked.
While the cake cools, make the glaze- Combine the chocolate chips and milk of choice in a heat safe bowl. Microwave them in 15 second increments, stirring after each time, until the chips have melted. Whisk the chocolate and milk together to make sure they are combined. Pour over the cake and use a butter knife or icing spatula to frost the top of the cake and the sides.
You Can Make This Cake Vegan
- Instead of using butter, use vegan baking sticks.
- Instead of using whole milk, use a non dairy milk of choice.
- Don’t forget to use a gluten free flour that is free from dairy as well.
- Make sure the chocolate chips you use are allergy friendly.
If you don’t have to worry about nut allergies, almond breeze almond milk always worked amazing in my recipes.
I used it before my son was born (he’s the one allergic to nuts).
My daughter couldn’t have dairy for many years; that was my go to non dairy milk and it worked perfectly in every single recipe.
This is obviously not sponsored; I can no longer have any nuts in my household but I just thought I’d share.
You Can Have Your Chocolate Tea Cake And Eat It Too!
This Chocolate Tea Cake is everything a light cake should be. Fluffy, soft and mildly sweet. An added chocolate glaze topping just makes it pop. It’s gluten free, egg free, nut free and easily vegan. I hope you love it as much as my kids and I do! Enjoy!
Chocolate Tea Cake
For the cake:
- ½ cup unsalted butter or vegan baking stick softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons of water
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups gluten free flour plus 1 tablespoon
- 3 tablespoons cocoa powder I use 1 tablespoon dark and 2 tablespoons dutch or natural unsweetened
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup milk of choice
For the glaze:
- 1 cup semi sweet chocolate chips
- 4 tablespoons milk of choice
- 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 of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and sugars until they are light and fluffy. About 2-3 minutes.
- In a small bowl, mix together your cornstarch and water until it is thin and watery. It will be thick and tacky at first.
- With the mixer on low, pour half the cornstarch water mixture into the bowl. Mix until combined. Pour in the second half and once again mix until combined and mix in the vanilla.
- In a large bowl, whisk together the gluten free flour, cocoa powder, baking powder and salt.
- 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 and do a final mix. You don’t want to over mix this. Just make sure everything is fully combined.
- Use the spatula to scoop the batter into the cake pan. It will be super thick and sticky. Use the back of a spoon or a butter knife to smooth the top of the cake.
- Pop the cake in the center rack in the oven and bake for 40 min.
- Let it cool in the pan then remove and let rest on a cooling rack.
- In a medium heat safe bowl, heat the chocolate chips and milk in the microwave in 15 second increments, stirring after each time. Repeat this until the chips are melted and the chocolate is smooth.
- Give the chocolate a nice whisk and remove the cake from the pan.
- Using a spatula, pour some glaze into the top of the cake and use a butter knife or icing spatula to smooth it all around. I even frost the size of the cake. Enjoy!
- Notes: This cake is best enjoyed the same day. The glaze does solidify and you can eat it both before it hardens and after.
The recipe for this Chocolate Tea Cake was adapted from Allrecipe's Irish Tea Cake recipe.