Berry Tea Cakes

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Ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • Pinch salt
  • ½ cup dairy-free butter
  • 1 (11.6oz) can Sweetened Condensed Coconut Milk
  • 2 eggs
  • 1 tsp vanilla extract
  • Blueberries and raspberries, frozen or fresh
Print Recipe
Looking for a sweet and satisfying treat that’s both easy to bake and dairy-free? These bite-sized Berry Tea Cakes, made with Sweetened Condensed Coconut Milk, boast a beautifully moist and spongy texture that everyone will love.

Time

  • Prep time: 10 minutes
  • Bake time: 10-15 minutes

Yield

  • 36 tea cakes

Time

Yield

Directions

  1. Grease mini muffin tins (enough for 36 muffins) and preheat the oven to 400°F.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
  3. Melt the dairy-free butter in a medium saucepan. Whisk in the Sweetened Condensed Coconut Milk. Then whisk in the eggs and vanilla extract until well combined.
  4. Pour the wet ingredients into the bowl of dry ingredients and whisk until just combined.
  5. Spoon the batter into the mini muffin tins until each is ¾ full.
  6. Place one berry in each cup on top of the batter. Place in the oven and bake for 10-15 minutes, until golden brown.
  7. Remove from the oven, cool, and remove from the tin.

Directions

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