
This tea cake is just sweet enough to be a dessert, but not too sweet that you couldnโt enjoy a slice at breakfast. ย The raspberries add a bit of a tart contrast and the lemon thyme adds a nice earthy quality ย The millet flour adds an almost corn-like flavor and lovely yellow hue which works well with the berries. ย I ended up using lemon thyme in this because my little plant has gotten huge and itโs readily available but feel free to use regular thyme. ย This ended up being the perfect little snack that quelled any remaining cravings I had for a certain coffee chainโs berry coffee cake. ย And, itโs possible that I may or may not have had this for dinner last night. ย I mean, no I didnโt because that would be crazy ๐
Raspberry & Lemon Thyme Tea Cake
notes โ I make my own gf flour blends, but if you want to make it easier on yourself, you can try using 240 grams of an all purpose gluten free flour mix. ย Make sure to let the tea cake cool almost completely before slicing it or you will compromise the texture and it will seem gummy. ย I had a problem with my raspberries sinking to the bottom because I was too lazy to toss them in a bit of flour. ย Iโve included that adjustment in the recipe below. ย
70 grams arrowroot flour
50 grams white rice flour
50 grams quinoa flour
70 grams millet flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1 tsp psyllium husk (or xanthan gum)
1 tsp fresh lemon thyme or thyme leaves, minced
zest of 1 lemon
50 grams unsweetened applesauce
50 grams safflower oil (or other oil of your choice)
200 grams non-dairy milk (I used coconut milk)
2 tbsp flaxmeal + 6 tbsp warm water
150 grams (2/3 cup) raw cane sugar
1 tbsp apple cider vinegar
4 to 6 oz raspberries, tossed in a tsp of white rice flour
Preheat your oven to 350 degrees. ย While the oven is preheating, lightly spray an 8ร4 loaf pan and line it with parchment leaving an overhang. ย This will help you to remove it later. ย Combine the flaxmeal and warm water in a small bowl and set it aside to thicken.
Combine the flours, baking soda, sea salt, psyllium, lemon thyme, and lemon zest in a large bowl or the bowl of a stand mixer. ย Whisk until everything is combined. ย In a separate smaller bowl, whisk together the applesauce, oil, milk, thickened flax mixture, and sugar until smooth. ย Add the wet ingredients to the dry and stir until the batter is well combined and smooth. ย Add the apple cider vinegar to the mixture and stir to incorporate it, then gently fold in the raspberries. ย Pour the batter into your prepared pan, then place it in the oven. ย Bake the tea cake for 50 to 60 minutes until the top springs back when touched and a tester inserted into the middle comes out clean. ย Allow the tea cake to cool until just warm to the touch before slicing. Makes 8 to 10 servings. ย Leftovers keep best covered in the fridge.
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This looks perfect. I love berries with herbs. I don't need to eat gluten-free so might try this with a mild wholegrain flour instead.
It should work with spelt flour or whole wheat flour, just omit the psyllium husk ๐
This was delicious!! I made this this week and my boyfriend and I loved it. Only problem is ours went bad rather quickly (3 days), so I would suggest keeping it in the fridge to help it stay fresh for longer. ๐ Thanks for the recipe Courtney!
Glad you liked it! I'll add the suggestion about keeping the leftovers in the fridge to the recipe ๐