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Tea Brack (Gluten-free, Dairy-free)

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Adjust Servings:
dried fruit:
375 g Dried fruits apricot, plum, raisins, cranberry, cherr etc.
250 ml Bleak tea
50 ml Whiskey
dry ingredients:
225 g All-purpose gluten-free flour
125 g Coconut flower sugar
2 tsp Baking powder
1 pinch Salt
1 tsp Ground cinnamon
1/4 tsp Ground cloves
1/8 tsp Ground cardamom
wet ingredients:
1 pcs Egg
1 tbsp Molasses

Tea Brack (Gluten-free, Dairy-free)

  • 1 h 45 min
  • Serves 6
  • Medium


  • dried fruit:

  • dry ingredients:

  • wet ingredients:



Traditional Irish tea brack must have a gluten-free version, and here it is! It tastes and looks just the same as the classic Tea Brack, the recipe for which you can find here

If you haven’t tried tea brack yet, you must! It’s incredible!   

To make it, you have to first soak dried fruit in whiskey and strong earl grey tea for 24 h. (Instead of whiskey I sometimes use orange liquor. But if you don’t want to use alcohol, just replace it with tea.) This way, dried fruit swell up by absorbing all the liquid. Then you add flour, eggs, sugar, and spices. Combine it all together and throw in the oven. 

Dried fruit and spices make tea brack very rich and moist. Serve it with salted butter (the Irish one is the best in Europe!).

You must try either recipe! Both are delicious. You’ll fell in love!

P.S. This recipe uses coconut sugar and molasses, which make it darker and more intense. You can add brown sugar and skip molasses, if you want it pale and light. 

P.S.S. The recipe for all-purpose gluten-free flour you can find here.

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Cover the dried fruit with tea and whiskey. Let soak at room temperature for 24 h. The fruit will absorb almost all the liquid.


Cut large dried fruit (dried apricots, prunes) into raisin-sized cubes.


Combine together the flour, sugar, salt, baking powder, and spices. Add the egg and the dried fruit. Combine. In this recipe, the batter will be thin.


Cut a length of parchment paper long enough to line the bottom of the loaf tin with extra hanging over the sides. Spread in the batter and smooth the surface.


Bake in the preheated oven at 170 degrees Celsius for 90 min until brown on top. Tea brack takes quite a while to bake because of presoaked fruit that make the cake moist. Even the classic tea brack bakes for 60 min, and gluten-free recipes usually take longer to bake.


Take the cake out and let chill on the counter for 5 min. Then transfer to the cooling rack to cool completely. Remember that cooling is crucial for gluten-free baked goods.
Cut in slices and serve with a cup of tea and a scrape of butter. In Ireland they love to slather it generously with salted butter, so you could try sprinkling some salt on top - you will love the taste.

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