This gluten free chocolate chip cinnamon tea cake is my solution to the cake conundrum that always accompanied my teatime in Oxford, after my wheat allergy was diagnosed. Scones are one thing. I like scones, but I can certainly live without them, and if I want to make some, there are plenty of gluten-free scone recipes. What I really missed out on was the tea cake. You see, there were always little cakes served at teatime, ranging from custard and fruit tarts to Victoria sponge. And, most of all, the classic British tea cake, which is sort of like a sweet roll, but lighter and doughier all at once, and studded with currants or nuts. This was the cake I wanted, because it wasn’t dessert like the others. It was supremely meant for tea, hearty enough to tide you over until dinner or to toast up for breakfast the next morning.
Now, I’ve come up with a tea cake of my own. It’s slightly spongier than the typical British version, which is a bit more bready, but I like it – it actually makes it more of a cake-crumpet hybrid, which is just the ultimate teatime accompaniment! It’s gluten-free, nut-free, and absolutely scrumptious with a mug of Earl Grey or English Breakfast. The recipe below is for the classic cinnamon rendition, but feel free to toss in any treats you like; I added a few blueberries and dark chocolate chips!
- 2 Tbsp all-purpose gluten-free flour
- 2 Tbsp gluten-free sorghum flour*
- 1 egg white
- 2 Tbsp milk of choice
- 1 tsp butter**
- 3 Tbsp applesauce
- 1 Tbsp sugar
- 1 tsp maple syrup or honey
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp vanilla extract
- Optional: any add-ins you desire, from currants to berries to chocolate chips
- Preheat oven to 350 degrees.
- Mix all ingredients together in a small bowl.
- Grease an 8-oz (1-cup) ramekin with butter or cooking spray.
- Pour mixture into ramekin and bake at 350 degrees for 25 minutes.
- Let cool and enjoy!
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What’s your favorite teatime treat?
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