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Tea Cakes

Tea Cakes Tea Cakes Tea Cakes Tea Cakes

This post is part of the series Afternoon Tea.Show All PostsHide All Posts

  • Part 1: Victoria Sponge Cake
  • Part 2: Tea Cakes
  • Part 3: Rock Buns
  • Part 4: English Muffins
  • Part 5: Finger Rolls
  • Part 6: Scones
  • Part 7: Cucumber Sandwiches

This post is part of the series Packed Lunch/Picnic.Show All PostsHide All Posts

  • Part 1: Fancy Salad
  • Part 2: Bean Dip with Tortilla Chips
  • Part 3: Spicy Filo Pastry
  • Part 4: Garlic Bread
  • Part 5: Plain Salad
  • Part 6: Mixed Berry Muffins
  • Part 7: Chestnut & Walnut Salad
  • Part 8: Clover Shaped Biscuits
  • Part 9: Irish Soda Bread
  • Part 10: Irish Scones
  • Part 11: Apple Cupcakes
  • Part 12: Tea Cakes
  • Part 13: Rock Buns
  • Part 14: English Muffins
  • Part 15: Finger Rolls
  • Part 16: Scones
  • Part 17: Cucumber Sandwiches
  • Part 18: Potato and Herb Bread
  • Part 19: Chapati
  • Part 20: Chickpea Patties
  • Part 21: Samosas
  • Part 22: Onion Bhaji
  • Part 23: Banana Cake
  • Part 24: Cheese-less Thick Sticks
  • Part 25: American Style Corn Bread
  • Part 26: Corn Fritters
  • Part 27: Ceasar Salad
  • Part 28: Cool Dip
  • Part 29: Hot & Spicy Dip
  • Part 30: BBQ Dip
  • Part 31: Aubergine/Eggplant Slices
  • Part 32: Sausage Swiss Rolls
  • Part 33: Corn Medley
  • Part 34: Bread Rolls
  • Part 35: Hummus
  • Part 36: Fruit Loaf
  • Part 37: Fairy Cakes
  • Part 38: Mushroom Filling for Rolls and Sandwiches
  • Part 39: Nut Filling for Rolls and Sandwiches
  • Part 40: Cool Tofu Filling for Rolls and Sandwiches
Tea Cakes
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Tea Cakes

By Vegan Calling March 25, 2016

An English teacake is a sweet, light bun containing dried fruit. It is usually served for afternoon tea and eaten split in half toasted with margarine. This is a very old recipe for teacakes, which we have change by using self raising flour, it does taste similar to scones, hence for our afternoon tea recipes we have not included scones. This makes four large or eight small tea cakes.

Ingredients

  • Self Raising Flour - 10 ozs (2 ½ Cups)
  • Caster Sugar - 2 ozs (½ Cup)
  • Vegan Margarine - 4 ozs (½ Cup)
  • Sultanas - 2 ozs (½ Cup)
  • Soya Milk - 100 mls (½ Cup)
  • Egg Replacement - 1
  • Salt - ¼ Tsp
  • Soya Milk - For Glazing
  • Vegan Margarine - For Greasing

Instructions

  1. Preheat oven to 160c and grease a large baking tray.
  2. Into a bowl sieve the flour and salt. Rub in the margarine until the mixture resembles breadcrumbs.
  3. Stir in the sugar and sultanas.
  4. Make up egg replacer according to packet instructions and beat in the milk.
  5. Add to the bowl and form into a dough.
  6. Place on a lightly floured surface and knead gently for a minute.
  7. Divide into 4 or 8 pieces depending on size of teacakes wanted.
  8. Make each into a bun shape. Place on the greased baking tray.
  9. Glaze each with a little milk.
  10. Cook in the oven for 20 minutes, then turn up oven to 180c and cook for a further 10 minutes.
Allergens

Allergens

Soya, Wheat

Baking, Buffet, Cakes, Dessert

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← Victoria Sponge Cake
Rock Buns →
About Us Vegan Calling

Vegan Calling started as a number of scribbled down notes, recipe cards and our adaptations of favourite meals!

We originally wanted to create a place for all these recipes to go so we originally thought of a cookbook. However, an online database allows us to not only avoid various stains and spills, we’re also now able to share our recipes with the rest of the web.

Non-Vegan friends that come around for meals are always surprised at how delicious our various starters, main meals, desserts and everything in between taste so good! They’re always asking how we make them so wonderful without using animal products – this site lets them and everyone else know how we do it!

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