Published On: Mon, Feb 3rd, 2020

Gluten-free fruit tea loaf cake

Gluten-free fruit tea loaf recipe: Bake this fru-tea loaf from Charlotte Davies

This gluten-free fruit tea loaf cake is also dairy-free and refined sugar-free, making it a nice healthy alternative to your usual afternoon tea cake.

Gluten-free fruit tea loaf

Gluten-free fruit tea loaf

Prep Time 50 minutes
Cook Time 1 hour
Servings 12
Calories 164 kcal
Author Charlotte Davies


  • 2 lemon & ginger tea bags
  • 250 ml boiling water
  • 80 g sultanas
  • 80 g dried cranberries
  • 80 g dried apricots
  • 110 g dates, chopped
  • 90 ml cold water
  • 2 free-range eggs
  • 280 g dairy-free yoghurt
  • 1 grated zest of 1 lemon (optional)
  • 250 g gluten-free plain flour
  • 2 tsp ground ginger
  • 2 tsp bicarbonate of soda


  1. Add the boiling water to a heatproof bowl with the lemon and ginger tea bags. Leave to brew for a few minutes. Add the sultanas, cranberries and dried apricots to the tea, then leave to infuse for a few hours, or preferably overnight.

  2. For the date purée, add the dates to a saucepan with the cold water. Bring to the boil, then remove from the heat and leave to soak for at least 30 minutes; leave to cool. Blend the dates to a purée in a food processor. Once the dates are smooth, add the yoghurt, lemon zest, eggs, flour, ground ginger and bicarbonate of soda. Blend to combine, but avoid over-processing. Preheat the oven to 160oC/Gas Mark 2. Grease and line a 900g (2lb) loaf tin.

  3. Drain the dried fruit of any tea that has not been absorbed, then fold through the cake batter using a large metal spoon. Transfer the mixture to the tin, then bake in the centre of the oven for 1 hour- 1 hour 10 minutes. The cake is cooked when a skewer inserted into the middle comes out clean.

Nutrition Facts
Gluten-free fruit tea loaf
Amount Per Serving
Calories 164 Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 0.3g2%
Sugar 10.1g11%
Protein 4.4g9%
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the June 2019 issue of Gluten-Free Heaven magazine

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