Lemon, Raspberry & Almond Tea Cakes (Gluten-Free & Dairy-Free)

These lemon, raspberry and almond tea cakes are so delicious you can’t tell they’re gluten and dairy free.

Why you’ll love them

• Perfect to make ahead and freeze – they’re even better the next day!
• Fluffy, moist texture with the right balance of citrus, almond and acid from the raspberries
• Made in a friand tin however you can make them in a standard 12 hole muffin tin if you prefer
• Adaptable: Can be made just gluten-free or just dairy free or with standard flour and butter. (see FAQ’s for more)

The Ultimate Inclusive Afternoon Tea Treat

Hosting an afternoon tea at home is one of life’s loveliest traditions. There’s something so special about gathering around a table filled with delicate sandwiches, pretty cakes and plenty of tea. But when your guests have different dietary requirements, creating a menu that makes everyone feel included can sometimes feel a little more complicated. That’s where these Lemon Raspberry Almond Tea Cakes come in.

They’re the perfect blend of tangy lemon and sharp acidic raspberries mixed with sweet, moist and fluffy cake. Topped with lemon drizzle icing, crunchy toasted almonds and a fresh raspberry half, their balance makes them a delicious treat in every bite. In fact, they taste so good your guests without dietary restrictions may never realise they’re enjoying a gluten-free and dairy-free dessert.

Mrs M approves

I’ve tested these on my Gluten and Dairy-Free friend Mrs M who has given them her big tick of approval. She likes to freeze these then have one each day with a cup of coffee as a little treat, although she tells me she often goes back for seconds as they’re just so delicious and a bit addictive! She likes to heat hers in the microwave for 20 seconds and enjoy it warm.

The secret ingredients

To make these tea cakes both gluten-free and dairy-free, I use some of my secret ingredients:

Bob’s Red Mill 1-to-1 Gluten Free Flour

Replace any wheat flour with the same amount of this magical ingredient. That’s right. You can turn any sweet or savoury dish into a gluten free version. This product is so good and although it’s a little more pricey than standard gluten free flour, the results are well worth the expense. I buy mine from Amazon (as an Affiliate I earn a small percentage from purchases), however there are plenty of stockists around the world. If you have a friend or family member who is gluten free, then this product will be a game-changer.

Nuttelex Buttery Plant Based Spread

Nuttelex is a 100% plant-based butter alternative that’s found in most Australian supermarkets. It is dairy-free, nut-free, and cholesterol-free. If you can’t find it, click on the link and try to find something with similar ingredients that is dairy free. You can also search their site for distributors outside of Australia to see if it is available where you live.

Almond Flour

Almond flour is finely ground blanched almonds, and makes a great gluten-free alternative to wheat flour. I’ve paired it with Bob’s Red Mill Gluten Free Flour to add extra moisture and nuttiness to the tea cakes.

Professional results

All are excellent alternatives to traditional wheat flour and butter, and in my experience, most people genuinely can’t tell the difference.

These products were absolute essentials during my years running a luxury cake business. They allowed me to adapt a tier—or sometimes even an entire section—of a wedding or celebration cake for guests with dietary requirements, without compromising on flavour, texture or presentation.

That’s exactly what I love about these gluten-free and dairy-free tea cakes. They’re not an afterthought or a compromise. They’re a beautiful little treat in their own right, and the perfect addition to an inclusive afternoon tea.

Other Flower & Sugar Afternoon Tea recipes to make Gluten Free

Below are some of our much loved recipes that you can also replace with Bob’s Red Mill 1 for 1 flour (no one will know the difference)!

How to make Lemon Raspberry Almond Tea Cakes (Gluten-Free & Dairy-Free)

Preparation

Position your oven rack in the centre then preheat to 160 C fan/ 320 F fan.

Grease the friand (or muffin) tin cavities with some paper towel with a little extra Nuttelex then set aside for now.

Reserve 6 whole raspberries for the garnish (you’ll cut them in half later).

Cut 6 of the remaining raspberries in half then leave the rest whole.

Zest the lemon then finely chop the zest.

Cut the whole lemon in half then juice.

In a small bowl, break up the eggs then add the vanilla and almond extracts.

Make the tea cake batter

Place the gluten-free flour, baking powder, sugar, lemon zest, almond meal, and the pinch of salt in the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed for 30 seconds to combine.

Add the Nuttelex and mix on the lowest speed for 1 minute.

Add the egg mixture and 1 tablespoon of the lemon juice and mix again until you have a smooth batter. Reserve the rest of the lemon juice for the icing (cover with plastic wrap and refrigerate).

Remove the bowl from the mixer. Divide the batter evenly between the friand / muffin cavities – use a mini ice cream scoop if you have one as this will ensure an even bake.

Press the raspberries (halves and whole) into the batter.

Tap the pan a few times on your bench to remove any air bubbles then place it on a baking tray (so it’s easier to remove).

Bake for 25 to 30 minutes. The tea cakes are ready when a skewer or toothpick inserted in the centre comes out clean. Remove from the oven and leave to cool in the pan for 15 minutes (set a timer).

Leave the oven on for the almonds.

Cool the tea cakes and toast the almonds

While the tea cakes are cooling spread the flaked almonds out in a single layer on a tray then toast in the oven for 3 to 5 minutes at 160 C fan / 320 F fan. Remove then leave to cool completely.

When the resting time is up: Tip the tea cakes out onto a wire rack, then turn them over so they cool on the base not the top. See below for storage and make ahead instructions.

Make the lemon drizzle icing

Sift the icing sugar into a small bowl. Add the lemon juice and stir until well combined.

Place the wire rack over a tray lined with baking paper. Take a teaspoon and drizzle the icing over the top of each tea cake allowing some of it to run over the sides. Repeat with the rest of the tea cakes.

Garnish while the icing is still wet

Sprinkle over the toasted almonds. Cut the 6 reserved raspberries in half then place on each tea cake.

To serve

Fill a small sieve with a teaspoon of icing sugar and dust over the top.

To store and make ahead

GOOD NEWS! I find the cakes are even better made the day before as the oils in the lemon zest permeate the cakes over time adding a great depth of flavour.

Uniced: Once the tea cakes are completely cooled, wrap in plastic wrap then place in an airtight container and refrigerate for up to 2 days. Allow the tea cakes to come to room temperature before icing as above.

Freeze: Once the tea cakes are completely cooled, place in a large ziplock bag or airtight container and freeze for up to 2 months. Defrost overnight in the refrigerator then allow to come to room temperature on your bench before icing as above.

Leftover iced tea cakes: Place in an airtight container lined with baking paper and refrigerate for up to 2 days. Allow to come to room temperature before serving. Dust with a little extra icing sugar if required.

FAQ’s about my Lemon Raspberry Almond Tea Cakes (Gluten-Free & Dairy-Free)

How do I adapt these for different dietary requirements?

For dairy-free only: Replace the gluten-free flour with the exact same quantity of plain/all-purpose flour.

For gluten-free only: Replace the Nuttelex dairy-free spread with the same amount of unsalted butter

For no dietary concerns: Replace both the gluten-free flour and the dairy-free spread as above.