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Tea Brack (Gluten-free, Dairy-free)

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Adjust Servings:
Dried fruit:
375 g of Dried fruits Apricot, plum, raisins, cranberry, cherry, etc.
250 ml of Bleak tea
50 ml of Whiskey
Dry ingredients:
225 g of All-purpose gluten-free flour
125 g of Tapioca starch
40 g of Potato starch
45 g of Sorghum flour Or millet flour
5 g of Psyllium husk
75 to 100 g of Coconut flower sugar
2 tsp. of Baking powder
1 pinch of Salt
1 tsp. of Ground cinnamon
1/4 tsp. of Ground cloves

Tea Brack (Gluten-free, Dairy-free)

  • 1 h 45 min
  • Serves 6
  • Medium


  • Dried fruit:

  • Dry ingredients:



Traditional Irish Tea Brack needs a gluten-free version and here it is! I’d say it’s just as good in taste and texture as the classic Tea Brack, the recipe for which you can find here.

If you’re not yet familiar with Irish Tea Brack, it’s a very delicious meal! Interestingly enough, a lot of dried fruit is soaked for 24 hours in strong black tea, preferably with bergamot (Earl Gray) and whiskey. (Instead of whiskey, I sometimes put orange liqueur. If you don’t want to use alcohol, you can simply replace it with the same amount of tea). In this case, almost all the liquid gets absorbed while the dried fruits swell up. Then flour, eggs, sugar and spices are added to the dried fruits. You mix everything and bake the cake. It turns out very rich and juicy, thanks to the dried fruits and spices. The sliced cake is served with tea and salted butter (the Irish one is the best in Europe!). If you don’t eat dairy (like me), it’s delicious to spread the cake with cashew cream cheese or coconut yogurt instead of butter.

Bake any version of Tea Brack, most importantly, bake it! It’s delicious, you’ll love it!

P.S. The cake in this recipe turns out darker and richer because of the coconut sugar. You can use white sugar if you want to make its lighter version. Also, the recipe says 75 to 100 grams of sugar.  I like a less sweet cake and put 75 g, but you may want more sweetness. The classic version has 120g of sugar.

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Pour the tea and whiskey over the dried fruits and leave them at room temperature for 24 hours. If it's summer and it's hot, you can put them in the fridge. During this time, the dried fruits will be completely soaked and absorb almost all the liquid.


When dried fruits are ready, dice the large ones (dried apricots and prunes) into cubes the size of raisins.


Mix the dry ingredients until uniform with a whisk. Then, add the eggs, almond nut butter, dried fruit with the liquid and mix it all together. You will get a fairly liquid or medium thick batter with dried fruit.


Cover a rectangular loaf tin with baking paper so that the edges protrude (it will make it easier to pull out the done cake).
Place the batter into the tin and flatten the surface.


Bake it for 90 minutes in a preheated oven at 170 degrees Celsius.
Thanks to the soaked dried fruit, the Tea Brack is quite moist, so it needs baking time. Even the classic version of this cake takes 60 minutes to bake, but the gluten-free versions always bake longer.
The finished cake is dense with a dark brown crust. If the top will brown a lot, cover it with tinfoil at the end of baking.


Remove the cake from the oven and let it cool for 5 minutes in the tin. Then pull it out by the edges of the paper and place it on a rack so that it cools completely.

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