Tea Cake without Lactose

Name: Tea Cake without Lactose
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Sugar ¾ cup; Black tea 5.3 oz; Vegetable oil 9 tbsp; Eggs 3; Baking powder 3 ½ tsp; Fine salt 1 pinch; Powdered sugar ¾ cup; Water 1 tbsp; Calendula flowers (edible flowers) to taste

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Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Indulge in a lactose-free tea cake like the ones you'll find in some parts of Italy. And it is all about that moist, aromatic goodness without any dairy. And look, this cake really shines by using real tea—think black or floral blends—right in the batter, giving it a fragrant and slightly tender texture. Really, the best part. Instead of the usual butter and milk, Italian bakers use eggs and a mild seed oil, resulting in a light and super easy-to-eat dessert. It's perfect if you need a dairy-free tea cake.

Plus, a simple glaze made with water and some pretty edible flowers on top adds just the right touch of elegance, yet it's all about those simple ingredients you probably already have. Perfect for breakfast or an afternoon snack. Special, but never too heavy, and you definitely won't miss the dairy, trust me. Across various Italian regions, people add their own spin to this non-dairy tea cake—sometimes with a hint of lemon zest or a sprinkle of ground almonds for extra flavor. And here's the thing—the tea infusion gives the cake its special taste, making each bite a little fluffy and never dry.

You'll notice how the cake stays moist for a couple of days, thanks to the oil and tea combo—which is great for sharing or keeping around the kitchen. It's the kind of cake that pairs perfectly with a cup of tea or coffee, especially if you crave something soft and sweet but not overly rich. Seriously good stuff. Anyone looking for a lactose-free dessert or preferring a lighter touch in their sweets will love how this cake balances traditional Italian flavors with a modern, dairy-free baking twist. It's simple, a bit rustic, and always easy to enjoy. Really, no need for complicated ingredients or steps. Just a cake that's delicate, easy to digest, and ready for any time of day.

INGREDIENTS

For the batter (for a bundt cake pan with a diameter of 9.5 inches): Type 00 flour 2 cups (250 g); Sugar ¾ cup (150 g); Black tea 5.3 oz (150 g); Vegetable oil 9 tbsp (120 g); Eggs 3; Baking powder 3 ½ tsp (16 g); Fine salt 1 pinch

For the glaze: Powdered sugar ¾ cup (100 g); Water 1 tbsp (15 g)

For decoration: Calendula flowers to taste - (edible flowers)

Preparation

How to prepare Tea Cake without Lactose

To prepare the lactose-free tea cake, first bring 200 g of water to a boil and infuse the tea bags. Take 150 g of tea and let it cool completely. In a bowl, place the eggs, sugar 1, and a pinch of salt, then beat with an electric mixer until you obtain a homogeneous mixture 2. At this point, add the now cold tea 3.

Also pour in the seed oil 4 and mix quickly 5, then add the flour 6.

Add the baking powder 7 and blend everything with the mixer 8. Transfer the mixture into a 9.5-inch diameter bundt cake pan 9, oiled and floured, and bake in a static oven at 350°F for 45-50 minutes.

In the meantime, prepare the glaze: in a bowl combine the powdered sugar and water 10, then mix well with a whisk 11 until you obtain a smooth mixture 12.

Check the baking with a toothpick, then remove the cake from the oven and let it cool in the pan. Once cool, turn it out onto a serving plate and cover it with the glaze 13. Garnish as desired with edible flowers 14 and serve your lactose-free tea cake 15!