Today we indulge in a sweet break with a slice of tea cake! Without butter and milk, perfect for lactose intolerant people.
A simple, fragrant cake, perfect for breakfast or snack, ideal for those who love to start the day with something good but without guilt.
The base is extra soft thanks to the use of oil instead of butter, and the scent of tea (black, green, or flavored) adds a refined and enveloping note.
Soft as a cloud, light, and truly delicious! The perfect cake for the whole family, loved by those following a lighter diet, those who are lactose intolerant, or simply those who enjoy the simple flavors of the past.
It’s an easy and quick recipe, ready in minutes and achievable with common ingredients we always have in the pantry.
Perfect for those looking for a butter-free cake, light yet tasty, to enjoy with a cup of hot tea or a steaming cappuccino 🍵
We can prepare it using the tea we like best, such as green, black, or citrus.
The tea cake stays soft for days. Just cover it with a cake dome or a food bag.
To avoid waste, we can also freeze it. Do as I do! First, I cut it into slices, separate them with pieces of parchment paper. I place the slices in food bags and put them in the freezer.
They can stay up to two months but are gone much sooner! You can use this method to freeze muffins, loaf cakes, cookies, cakes, etc.
Just take out a slice half an hour before, and it will be as soft as freshly made!
💬 Read the article to the end!
You’ll find many useful tips, a section dedicated to frequently asked questions about this preparation,
suggestions on storage and baking in the oven or air fryer.
Finally, many delicious and light variations to customize the recipe as you prefer 🍋✨
Before starting though, here are some more delicious recipes:
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: about 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs (medium whole)
- 3/4 cup sugar (white or cane)
- 7 oz water (+ one tea bag)
- 1/2 cup vegetable oil
- 1 packet baking powder
Tools
- Bowl
- Beater
- Spatula
- Cake Pan
- Saucepan
Steps
First, we need to prepare the tea!!
I used 1 bag of the classic one but flavored teas (e.g., ginger and cinnamon, orange and cinnamon, red fruits, pink grapefruit, peach and vanilla, etc.) work well too.
In a saucepan, pour 7 oz of water and bring it to a boil on the gas stove.
When the water boils, insert a tea bag and turn off the heat. Leave it to infuse until cooled.
Next, in a bowl, break 3 medium whole eggs, add the sugar (white or cane) and beat for at least 5 minutes with a mixer.
Add the vegetable oil (I use corn or rice oil which is very light and delicate) and mix with the mixer. Then pour in the tea and stir with a spatula.
Finally, incorporate the sifted flour and baking powder and mix with the mixer until you obtain a smooth and velvety batter.
Grease and flour a ring cake mold (9.5-10 inches) or if you prefer, a classic round cake pan.
Pour all the mixture inside and bake in a preheated static oven at 350°F. The baking time is about 40 minutes but can vary from oven to oven.
After the time has passed, check with a toothpick and if it comes out dry, remove from oven, otherwise continue for a few more minutes.
Let it cool, then remove from the mold and allow the tea cake to dry on a wire rack.
This way, the moisture will evaporate and the cake will remain beautifully soft.
Your delicious tea cake is ready to be enjoyed!
☕✨ Did you like this recipe?
Write me in the comments which tea you chose and how you personalized it 💬
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🌿 DELICIOUS VARIANTS:
Lemon: replace half the water with lemon juice and add the grated zest of 1 untreated lemon, for a fresh and super fragrant effect.
With honey: replace 30 g of sugar with 1 tablespoon of honey, for a sweet and natural aroma.
With white chocolate: add 60 g of white chocolate chips for a more indulgent version.
🍵 WHO IS THIS CAKE SUITABLE FOR
Perfect for those looking for a butter-free cake, light and digestible, but also for those following a reduced-fat diet. It is ideal for children and adults, and pairs well with a genuine breakfast or afternoon tea.
🕰️ IDEAL SEASON
This cake is perfect in autumn and winter, when you crave simple and comforting sweets to enjoy alongside a hot beverage.
💡 In spring, you can make it with lemon or green tea for a fresher and lighter version.
💚 BENEFITS
Tea contains natural antioxidants and helps reduce stress and fatigue. Using it in a cake adds fragrance and color while limiting fats.
FAQ (Frequently Asked Questions)
Can I use any type of tea?
Yes! You can use black tea, green tea, Earl Grey tea, or a citrus-flavored tea. Avoid teas that are too bitter or smoky, which would alter the taste of the cake.
Can I reduce the sugar?
Yes, reduce the amount by 15-20% without compromising softness. If you wish, you can replace part of the sugar with erythritol or fine cane sugar.
Can I use different flours?
Certainly. All-purpose flour can be replaced with:
Type 1 flour (more rustic and flavorful)
Wholemeal flour (better mixed 50% with all-purpose to avoid weighing down the dough)
Gluten-free mix for cakes, maintaining the same amounts.Can I bake the tea cake in an air fryer?
Yes! Pour the batter into an air fryer suitable pan and bake at 320°F for 25–30 minutes. Perform the toothpick test and let it cool before unmolding.
How do I store it?
The cake stays soft for 3–4 days under a glass dome or in an airtight container. You can also freeze it in slices and warm it up for a few seconds before enjoying, or leave it at room temperature for about half an hour.
