Fruit Tea Cake. Gluten, Dairy, Soya, Egg, Nut free and Vegan. 

Fruit cake can be too heavy when all you want is a small piece of cake and a cup of tea or coffee. But, there’s often times you crave the fruitiness. This cake has came from my love of fruit cake and desire for a lighter version, suitable for a snack or dessert. 

As always I had to consider Roo’s allergies when I started to consider making a fruit cake. I knew I wanted him to be able to eat it and I also knew I wanted to include my favourite English Brekafast tea too. 

This cake is light, fruity, moist and the perfect accompaniment to a hot cup of tea. Taking approximately 20 minutes of preparation it is quick and simple to make. 


  • 1 cup of strong, hot tea. I used English Breakfast by Ringtons but any tea will work. 
  • 500g dried Mixed fruit. (Sultanas, raisins, glacé cherries, apricots etc). 
  • 170g Light Brown Sugar. 
  • 250g Gluten Free Plain Flour. 
  • 1 tablespoon Chia seeds mixed with 1/3 Cup water. 
  • 2 teaspoons Cinnamon. 
  • 1/2 teaspoon Bicarbonate of Soda. 


  1. Atleast 3 hours in advance, preferable overnight, soak the dried fruit in the hot tea. Cover and allow to soak until you’re ready to bake. 
  2. Preheat the oven to 180c and line a large loaf tin with parchment paper or a tin liner. 
  3. Add the chia seed mixture into the dried fruit and mix well. 
  4. Add the remaining ingredients and mix well until fully combined. 
  5. Pour into the loaf tin and bake in the centre of the oven for 1-1.5 hours. Check after one hour. A skewer inserted into the centre should come out clean. 
  6. Allow to cool for 10 minutes in the tin then transfer to a wire rack to cool completely. 



2 thoughts on “Fruit Tea Cake. Gluten, Dairy, Soya, Egg, Nut free and Vegan. 

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