Gluten-Free + Vegan Recipe | Lemon Berry Tea Cakes

by Courtney West on March 17, 2014

IMG_0039 This winter seems to be a little relentless as of late.  Every time I watch the weather channel there are talks of winter storms and even something called “thunder sleet”.  Yes, thunder sleet.  Though I enjoy the winter, I find myself longing for spring and summer produce and just a bit of golden sunshine.  I was trying to think of something summer-y to make without having to buy less than stellar out of season fruit.  A light bulb went off  when I opened up my freezer to get some ice and saw my hoard of frozen fruit from last summer.  I always make sure to stock up my freezer with local fruit when it’s in season so that I can enjoy it throughout the year, but somehow I managed to forget about most of  it until that moment.

I’ve always loved the taste of corn and berries together so I combined the two in a tea cake of sorts that is brightened up with some sunny lemon zest and juice.  These tea cakes come together quickly and will work with any frozen berries you like.  I ended up using a combination of blueberries, blackberries, and raspberries because it’s what I had in my freezer.  Feel free to enjoy these with some tea (hot or iced depending on how your winter is going!), or with breakfast on a lazy morning.  Maybe you’ll forget about winter if only for a brief moment :)
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  • 80g tapioca flour/starch
  • 80g millet flour 80g corn flour, plus a bit extra for tossing with the berries
  • 1 tsp psllium husk or xanthan gum
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 90g natural cane sugar
  • zest and juice of 1 small lemon
  • 240 g unsweetened coconut milk
  • 120g unsweetened applesauce
  • 2 tbsp flaxmeal + 4 tbsp warm water (mixed & set aside to thicken)
  • heaped cup of mixed frozen berries (I used blueberries, blackberries, & raspberries)


Preheat your oven to 350 degrees and grease a mini-bunt pan (with 12 molds). Combine the flours, psyllium, salt, baking powder, and sugar in a small bowl and set aside.  In a larger bowl, whisk together the lemon juice and zest, the coconut milk, the applesauce, and the flax mixture until smooth.  Add the dry ingredients to the wet and mix until a smooth, thick batter forms.  In the same small bowl you mixed the dry ingredients, add the frozen berries and about a tbsp of corn flour.  Coat the berries in the flour, then add them to the batter.  Gently fold the berries into the batter until they are evenly distributed.  Fill each mold in your greased pan about 3/4 of the way with the batter.  Tap the pan on the counter to release air bubbles, then bake at 350 degrees for 25 to 27 minutes until the tops spring back when touched.  Cool in the pan for 5-10 minutes, then invert onto a cooling rack to let the cakes cool completely.  Store any leftovers in an airtight container.  Makes 12 tea cakes (mini bundts).

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About Courtney West

Hi I’m Courtney! I'm the owner and creator behind Sweet Miscellany, a very small baking venture based out of Longview, Texas. I specialize in creating vegan, wheat free, and gluten free treats as well as seasonal jams and preserves. Originally I began with the intention of creating healthier sweets made from whole foods and "better for you" ingredients. As my brother, sister, and I had to give up gluten, I began to see the need for more gluten free, wheat free, and vegan baked goods. My baking evolved (and is still evolving) to be able to provide a wide variety of baked goods and desserts to those that may not be able to enjoy conventional sweets. Having to be gluten free or choosing to be vegan (or being both!) should not mean that you have to be deprived of anything, especially dessert! The transition to baking gluten free and vegan has been quite the learning process, but it has taught me that anything is possible as long as I keep at it.

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