Irish Tea Cake

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 

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

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📖 Recipe

Irish Tea Cake

Author: Lee

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)! 

5 from 5 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

 

US CustomaryMetric

 

1x2x3x

• ▢ 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 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.

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

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