This wonderfully soft, buttery cinnamon tea cake comes together in just one bowl and is such an easy, never fail treat perfect for morning tea. This is the classic recipe my mum taught me to bake, made dairy free. You just need basic pantry ingredients and it will be ready to eat in 30 minutes!
⭐⭐⭐⭐⭐ great recipe. easy to make and very tasty. my kids loved it and asked to make another one!– jos
When I asked my husband if he wanted a slice of cinnamon tea cake, he responded with a simple, no thank you. When I replied and said, it tastes like a big cinnamon doughnut, he was in the kitchen cutting himself a slice instantly.
This is one of the simplest cake recipes on my site, and it’s also one of my favourites because seriously who doesn’t love a cake that tastes like a doughnut?!
This is the classic cinnamon tea cake recipe that you’ll find handwritten in your grandmother’s recipe box but adapted to be made dairy free. But even without the dairy we still get that soft, buttery taste and texture that’s expected.
It all comes together in one bowl and an electric mixer makes easy work of it. The best time to eat this is immediately while it is warm and buttery and smells incredible!
Recipe Background
This cinnamon tea cake is an iconic Australian recipe and one of the first cakes I learnt to bake when I was young.
I grew up in a rural town without any shops, so if I wanted to bake it was going to have to be based on what mum already had in the pantry. I could pretty much guarantee we would always have the ingredients needed to make this.
I turned to recipes like this one again in 2020 when ingredient rationing became a thing as its the perfect small and simple cake.
What is a tea cake? In Australia, this is term usually refers to a cinnamon-spiced butter cake and is served with tea, rather than containing tea. You might also like to try my chai spiced tea cake.
Key Ingredients
This dairy free cinnamon tea cake is made with just a few pantry staples, most of which you might already have in your cupboard and fridge ready to go!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free butter – this is a key ingredient in the cake itself as well as melted and brushed on top so it’s important to use a good quality brand that has that buttery taste. Nuttelex buttery is my go to for this!
- Sugar – just regular white sugar.
- Egg – for best results make sure it’s at room temperature.
- Vanilla – to add flavour.
- Dairy free milk – I like to use oat milk, but almond milk or soy milk would also work well. I wouldn’t recommend coconut milk in this recipe as the flavour will be too strong.
- Plain flour – also known as all purpose flour in the US.
- Baking powder – help keep the cake soft and light.
- Ground cinnamon – used both in the cake batter and also combined with some extra white sugar sprinkled on top.
👉Not Dairy Free? If you’re not dairy free you can still use this recipe! Simply use regular butter and milk instead!
Equipment and Tools
You’ll need a springform pan for the best results here as it’s easier to add the topping to the warm cake then release the sides. I usually make this in a 9 inch / 23 cm round pan but an 8 inch / 20 cm works too, just adjust your cooking time as needed.
Step-By-Step Instructions
Step 1: Using an electric mixer, cream together the dairy free butter and the sugar in a large mixing bowl. Add in the egg and vanilla and continue to mix until smooth and creamy.
Step 2: Add in the milk and the dry ingredients and mix through until a thick and creamy batter forms.
Step 3: Pour the batter into a greased and lined cake pan and bake for 20-25 minutes or until the top is golden brown and springs back when lightly touched.
Step 4: While the cake is still warm, brush the top generously with melted dairy free butter and sprinkle it with cinnamon sugar.
If you like the sound of this cake but are looking for something that is also gluten free, why not try this blueberry almond cake which to me is just an evolution of this the humble tea cake. Or if you’re looking for a vegan option, try my vegan coffee cake which is similar but just very extra with a cinnamon sugar filling and crumble topping.
Recipe FAQs
Yes, this cake is a great make-ahead option and can be prepared the day before serving. Simply store it in an airtight container at room temperature or in the fridge, and bring it to room temperature before serving. You can also warm it up in the microwave for a few seconds to make it extra moist and delicious.
Yes, this cake freezes well and can be stored in the freezer for up to 3 months. Just be sure to wrap it tightly in plastic wrap or foil to prevent freezer burn.
If stored in an airtight container at room temperature, this cake should stay fresh for up to 3-4 days. Alternatively, you can store it in the fridge for up to a week.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy cake recipes:
One Bowl Vegan Chocolate Cake
Marble Sheet Cake
Almond and Raspberry Cake (Gluten Free)
Mini Vegan Chocolate Cake
Cinnamon Tea Cake
Ingredients
- ¼ cup (60 grams) dairy free butter
- ½ cup (120 grams) sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ⅓ cup dairy free milk
- 1 cup (150 grams) plain flour/all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
Topping:
- 1 tablespoon dairy free butter melted
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round springform cake pan with baking paper.
- In a large mixing bowl, beat the dairy free butter and sugar with an electric mixer for 1–2 minutes until pale and fluffy.
- Add the egg and vanilla, then beat again until smooth and creamy. Pour in the dairy-free milk and mix gently until incorporated.
- Sift the flour, baking powder, and cinnamon directly into the wet ingredients. Mix on low speed until the batter is smooth and well combined.
- Pour the batter into the prepared cake tin and smooth the top. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
- While the cake is still warm, brush the top with melted dairy free butter. Mix the sugar and cinnamon for the topping, then sprinkle evenly over the cake.
- Carefully release the cake from the pan and serve warm.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in March 2020 and has been updated with new photos and more helpful content in 2026. The recipe remains the same!
JosB says
Great recipe. Easy to make and very tasty. My kids loved it and asked to make another one
Sally says
So glad you and the kids loved it!
Mel says
I substituted the sugar for honey and butter for a mix of olive oil and coconut oil- and it still came out beautifully. Actually the honey/cinnamon combo gave it a slight middle eastern accent- delicious!
Sally says
Sounds delicious! Thanks for your comment Mel 🙂
Aida says
Can i substitute the plain flour with gluten free flour? Has anyone tried this?
Sally says
Hi Aida, I haven’t done it myself but if you are using a 1-1 gluten free flour blend then it should work fine. Let me know how you go!
Jacqui says
What an easy tasty recipe. This is a very forgiving recipe too! I made it egg-free using egg replacer and used soy milk. I put it in the oven and forgot about it – oops! I probably cooked it double the time. It still came out great.
Sally says
Oops, we all have done this before Jacqui! So glad it still tasted great!
Gavin says
Oooohh this looks so good. Defo one I’ll make at the weekend. Especially now there are MANY cups of tea being consumed being stuck indoors
Sally says
Just perfect for this!
Robyn says
This looks like such a delicious comforting tea time treat! I can imagine the kitchen smells amazing when this has just come out of then oven!
Sally says
The smells alone are worth it Robyn!
Andrea says
You always make the prettiest recipes, and this one is no exception. I love the flavours in this cake and the fact that it is so simple to make! I want a big slice right now.
Sally says
Oh thank you Andrea! It really is so simple but just delicious.
Erin says
This recipe didn’t turn out tasting well at all, I had to throw it all out as it was bitter, perhaps from so much baking powder?
Sally says
Hi Erin. So sorry you had this experience with this recipe. The baking powder shouldn’t have caused the cake to taste bitter – is there a chance you may have used baking soda instead as this would explain the bitter taste?
Jaimie says
What a gorgeous, simple dessert… I can’t wait to try this. Thank you so much for sharing!
Sally says
Thanks so much Jaimie!
Sylvie says
What a delicious looking treat, love that crunchy cinnamony topping! Definitely a great companion to my afternoon tea 😉
Sally says
This makes me excited for afternoon tea!