Cinnamon Tea Cake

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 recipe uses basic pantry ingredients, and will be ready to eat in just 30 minutes!

Course Morning Tea

Cuisine Australian

Dietary & Allergen Dairy Free

Prep Time 10

Cook Time 20

Total Time 30

Servings slices

Calories 186kcal

Author Sally

Equipment

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.

Video

Notes

Storage: Store cake in an airtight container at room temperature for up to 3 days, or wrap slices individually and freeze for up to 3 months.

Dairy Free Milk: I use oat milk as I find it is the best dairy free substitute for regular milk, however almond or soy would work here perfectly fine.

Not Dairy Free? If you're not dairy free you can still use this recipe! Simply use regular butter and milk instead!

Nutrition