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!
Reasons to Love This Cake
- Allergy Friendly- This cake is gluten 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 flour because 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 Ingredients and 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
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.
This recipe is for a 9 inch cake pan and has not been tested with any other size.
Ideally you should be able to replace the cornstarch with the same amount of arrowroot starch but I have not tested this.
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
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Irish Tea Cake
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.
Sam
Best gf cake I have made by far. Thank you! I replaced the cornflour slurry with 2 eggs, otherwise followed the recipe exactly. Light, airy, & just moist enough.
Lee
Thanks so much and thank you for sharing what you did with eggs for others!
Christina
I used gluten free flour but two eggs instead of cornstarch. so delish! very dense and moist which we all loved.
Lee
Thank you and thanks for sharing what you did as well!!
Unna
Super good and worked well with the all purpose flour 😊
Lee
SO glad! Thanks so much!
Natasha
This recipe was super easy to make and came out so light and fluffy!!!
Angie
This was a perfect lightly sweet and moist gluten free cake. This is the first recipe I’ve made from here and I love it! I replaced the cornstarch with flaxseed meal and it still turned out delightful. Delicious.
Judy
I wanted to use flaxseed too. How much did you use? 2 tablespoons in 4 tablespoons water? Or did you put 4 like she did with the cornstarch?
Kate
The first time I tried this recipe, it flopped (I must have messed up the amounts), but the second time, just now, it turned out super nice. Thanks a lot for this great recipe - have been baking (self-invented) allergy-friendly cakes for a long time, but your recipe is really something! Will be making it all the time now. Only will try to substitute sugar next time as it doesn't really agree with me.
Teresa
Such an easy recipe and so delicious. I’ll have this cake in the freezer ready to pull out when the cravings hit!
Lee
So glad, thank you!!!!
Betty Weiss
Can this be turned into cupcakes?
Lee
Hi Betty! I don't think they would hold up well as cupcakes. If you are looking for a fluffy soft vanilla cupcake, check out my Gluten Free Vanilla Cupcakes. They're so light and soft!
Chris
Hi any suggestions as to what I can swap for butter?
Lee
Hi there! You can use a vegan baking stick!
IM
Thank you for this recipe. I was looking for only an eggless recipe, so I used all purpose flour, butter and regular milk. I used 3/4 cup milk and I think it turned out great! In the future I might try with less milk and see the difference.
Lee
Thanks so much for sharing what you did!
A
Thank you! That is helpful.
Do you know if it makes the cake denser?
Lee
I'm not sure...I haven't tried it. Sorry!
A
I cannot eat cornstarch or eggs. Any suggestions/substitutions? Thanks so much!
Lee
Yes! Many have used arrowroot starch instead of the cornstarch. Use the same amount. Hope that helps!
Denise Sharp
Can I use salted butter?
Lee
Hi Denise! If you do, I would not add any extra salt in the recipe. But, I would use unsalted if you can. Unsalted butter is fresher and creates a better flavor. In addition, every company adds different amounts of salt in their salted butters. So, you can possibly be adding double the amount of salt recommended. Hope this makes sense!
Debie
this will be perfect for my daughter's birthday. no wheat, no eggs, no dairy and no problems!
Lee
Yes!!!!
Ruchi
The cake texture looks amazing. Have you used GF plain flour or GF self-raising flour? Thank you
Lee
Thanks so much! I use regular multipurpose gluten free flour blend that contains xanthan gum. Hope this helps!
Litiskat
So if u use eggs and not the cornstarch water, do you use an additional 1/2 c of milk in addition to the 3/4 in the recipe? Thank you! My son was just diagnosed with celiac and looking forward to making something special for him.
Lee
Hi! Sorry to hear about your son's disgnosis but glad he will hopefully be healing soon! As a mama of a celiac child, I know how hard it is. Please never hesitate to message me if you have any questions! As for the cake...sorry for the confusion. I cannot test it with eggs due to my son's allergy, but only use 1/2 cup of milk instead of the 3/4 cup that I mention in the recipe. Adding eggs means you'll need less liquid. Hope it works out!
Judy
Can I add b chocolate to it and how much if I can. Thanks
Lee
Hi! If you're looking for cocoa powder added to the recipe, check out my Chocolate Tea Cake! It's like a chocolate version of this cake and has a chocolate glaze! Hope that helps!
Catherine caplan
Do you need to firmly pack all purpose flour when making this cake and other cakes you’ve posted. Thanks!
Lee
Yes! I do that in all my recipes. With the eggless and gluten free combo...I find that extra bit of flour is necessary.
John
A perfect light and fluffy cake to go with my tea!