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Gluten free tea loaf on flowered plate

Gluten Free Tea Loaf

Wendy Faulkner
This gluten free tea loaf is a light fruit loaf cake, traditionally served at tea time. The fruit is soaked in tea, which makes it moist and delicious. There's no added fat, so gluten-free fruit loaf cake is also dairy free, and relatively low in calories. But it's tasty and delicious and perfect with an afternoon cuppa.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Healthy treat
Cuisine Healthy
Servings 8
Calories 166 kcal

Equipment

  • large saucepan
  • 1 lb/ 450 g loaf tin
  • baking paper

Ingredients
  

  • 300 g mixed dried fruit, sultanas or raisins
  • 250 ml strong tea
  • 1 tsp ground cinnamon
  • 150 g gluten free plain flour
  • 50 g ground flaxseed
  • 1 teaspoon baking powder (GF)
  • 50 g castor sugar or use brown sugar
  • 2 eggs

Instructions
 

  • Add the brewed tea and dried fruit to a large pan and bring to the boil. Switch off the heat and set aside.
  • Grease a 1 lb/450 g loaf tin, and line the bottom with baking paper.
  • Preheat the oven to 160 degrees (140 fan).
  • Add the flour, flaxseed, sugar, cinnamon and baking powder to the dried fruit and tea and stir well to mix.
  • Add the eggs to the mixture, and stir well.
  • Spoon the mixture into the prepared baking tin and bake for 50 minutes. When cooked, the loaf cake will be firm to the touch and nut brown.
  • When cool enough to handle, remove the cake from the tin and leave to finish cooling on a wire rack.

Notes

For a 2 lb/900 g loaf cake, double the recipe and bake for 1 hour and 15 minutes. 

Nutrition

Calories: 166kcalCarbohydrates: 29.1gProtein: 4.7gFat: 3.2gSaturated Fat: 0.6gFiber: 2.5gSugar: 12.2g
Keyword Fruit Cake, Teatime
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