Gluten Free Tea Loaf (Fruit Loaf Cake)

If you’re after the perfect gluten free fruit loaf recipe then say hello to my gluten free tea loaf cake.

This tea loaf cake – which is gluten AND dairy free – is the perfect treat for an afternoon tea.

Dried fruit is soaked in strong, black tea, then added to this dairy free mixture and baked slowly to produce a tasty cake which is perfect slathered in butter.

It tastes amazing with a cuppa and reminds me of the fruit cakes my grandma used to love!

What is a gluten free tea loaf?

A gluten free tea loaf is a very traditional, old-school English cake, baked in a loaf tin.

The tea loaf gets its name from the fact the dried fruit in it is soaked in strong tea before the cake is made.

Ideally you would soak the fruit overnight, but you can leave it until the tea goes cold, or for a couple of hours, if you’re pressed for time.

The tea gives the cake a really subtle flavour as you pour the whole lot – liquid and all – into the batter.

It also gets absorbed by the fruit so it plumps up and becomes nice and juicy. 

Traditionally a tea loaf is served sliced with a slather of butter. As this recipe is dairy free, you could switch this for your usual dairy free butter equivalent!

Either way, it makes for a lovely treat in the afternoon, of course served with a nice steaming mug of tea alongside it!

Which fruit goes into a tea loaf?

Most of the tea loaf recipes I’ve seen use just raisin and sultanas.

However, I had a few other bits in the cupboard so decided to experiment – and was very happy that I did so!

I added some chopped prunes which I think gave the cake a lovely rich taste, as well as a nice fibre boost.

I also chucked in some chopped apricots to add a colour variation – and because they taste so good.

I think glacé cherries would also be a really good addition to this, and something I’ll definitely try next time.

Most dried fruits will work well, and if you only have raisins and sultanas don’t worry, it’ll still be delicious!

How do you make a gluten free tea loaf?

This recipe is actually incredibly easy to make as you basically mix it up in a bowl then bake in the oven… sorted!

First you’ll need to soak your fruit in hot tea – this is the most important part.

I used three tea bags to create a super strong tea, and then ideally you’ll use it to soak the fruit overnight.

If you don’t have enough time than an hour or two will suffice, as long as the tea is cold when you add it to the mix.

Once you’ve soaked your fruit it’s just a case of adding the other ingredients to a mixing bowl, beating it all together and baking.

This is a long slow bake, so you’ll need to give it at least an hour, but it will make your house smell just incredible.

Ingredients and substitutions

The full printable recipe card is below, but for the shopping list you’ll need to get hold of the following:

• 100g raisins or sultanas (or even mix of both)
• 50g prunes
• 50g dried apricots
• 150ml boiling water
• 3 tea bags
• 200g self-raising gluten free flour
• 1/4 tsp xanthan gum
• 1 tsp mixed spice
• 100g light brown sugar
• 1 orange (zest only)
• 3 tbsp vegetable oil
• 2 large eggs

Most of these ingredients are storecupboard basics, but I do have a few notes on why they’re included and any substitutions.

Many of you ask me if the xantham gum is necessary in my recipes if you use a flour with it already added in.

The answer to this is ideally, in this case, yes. The xantham gum helps to add extra texture to the cake and hold the fruit in place so it doesn’t sink to the bottom.

I always use FREEE by Dove’s Farm or more recently Asda’s gluten free flour – these both have xantham gum in them but I would still recommend adding it if you can.

I used normal tea for this recipe, but you could use earl grey if you like, or even something like a spiced or ginger tea for extra flavour.

The orange zest and mixed spice add a lovely warming flavour to the cake, though you can omit either if you have a real aversion.

I’d recommend using vegetable oil in this as a different oil may produce a different texture or make the cake heavy or greasy. It also keeps it dairy free!

Tips for the perfect fruit loaf

My number one tip for this recipe would be to make it a few days before you actually want to eat it.

I know, it’s a big ask when your house is filled with the tantalising smells of freshly baked fruit cake.

But this cake actually improves over time so if you can bear to make it and not touch it for a few days, it’ll be worth it.

Because of the lack of fat in the recipe, it also keeps really well.

If you can store your gluten free tea loaf in an airtight container it should keep for a week or two.

That way you can slice of a little bit each time you need a sweet treat and it’ll keep you going for ages!

My gluten free tea loaf recipe

This gluten free tea loaf recipe is made in a 2lb loaf tin and makes enough for around 12 slices.

You’ll need to soak the fruit overnight if you can, but definitely until the tea goes cold.

This tea loaf is both gluten and dairy free and is best made in advance so the flavours can mature.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

Need some more gluten free baking inspiration?

Want to have a go at some of the other gluten free baking recipes on the blog?

Give some of these other gluten free sweet recipes a try!

There are plenty to choose from – here are a couple of autumnal baking ideas to get you going:

• Christmas cake recipe
• Gluten free Welsh cakes
• Apple and blackberry crumble
• Plum and amaretto crumble
• Apple and salted caramel loaf cake

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Like this Gluten Tea Loaf recipe?

Make sure you pin these recipe cards below for later! Do head over and follow me on Pinterest too for more gluten free recipe inspiration.