Description
Discover how to make irresistibly fluffy Vegan Toasted Teacakes! This easy recipe delivers a comforting, dairy-free treat perfect for breakfast or tea time. Bursting with dried fruit and a hint of orange, they’re wonderful toasted and slathered with vegan butter.
Ingredients
Scale
- 1 cup (240ml) warm plant-based milk (almond or soy works best), about 105-115°F (40-46°C)
- 2 ¼ teaspoons (1 standard sachet) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon
- 3 cups (360g) all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- ¼ cup (56g) vegan butter, melted
- ½ cup (80g) mixed dried fruit (raisins, currants, or sultanas)
- Zest of 1 orange (optional, but highly recommended!)
- 2 tablespoons plant-based milk (for glazing, optional)
- 1 tablespoon granulated sugar (for glazing, optional)
Instructions
- Activate the Yeast: In a large bowl, combine warm plant-based milk, 1 tsp sugar, and active dry yeast. Stir gently; let sit 5-10 minutes until frothy. This confirms active yeast!
- Prepare the Dough: In another large bowl, whisk flour, remaining ¼ cup sugar, and salt. Pour frothy yeast mixture into dry ingredients. Add melted vegan butter and orange zest (if using). Mix with a wooden spoon until a shaggy dough forms. Turn dough onto a lightly floured surface; knead 8-10 minutes until smooth, elastic, and slightly tacky. Knead in mixed dried fruit until evenly distributed.
- First Rise: Lightly grease a clean bowl. Place dough in, turning to coat. Cover with a clean towel; let rise in a warm place 1-1.5 hours, or until doubled. A warm (off) oven works well.
- Shape the Teacakes: Gently punch down dough to release air. Divide into 8-10 equal pieces. Roll each into a smooth ball. Arrange on a parchment-lined baking sheet, spaced apart.
- Second Rise: Cover baking sheet loosely with a clean towel. Let teacakes rise again 30-45 minutes, until noticeably puffy. Crucial for light texture!
- Bake and Glaze: Preheat oven to 375°F (190°C) during the last 15 minutes of second rise. If glazing, whisk 2 tbsp plant-based milk and 1 tbsp sugar. Gently brush over risen teacakes for a golden sheen. Bake 15-20 minutes, until golden brown and cooked through. Tap bottom; should sound hollow. Remove from oven; cool on a wire rack.
Notes
- Don’t rush the rising process: Patience is key for light, fluffy teacakes. Ensure yeast is active and dough rises in a warm place.
- Storage: Store at room temperature in an airtight container for up to 3 days, or freeze for up to 2 months.
- Variations: Swap dried fruits, add spices like cinnamon or nutmeg, or try a rich vegan cream alternative in the dough.
- Troubleshooting: If dough doesn’t rise, check yeast freshness and milk temperature (105-115°F). Prevent dry teacakes by avoiding over-kneading and over-baking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 teacake
- Calories: 240 kcal
- Sugar: 12g
- Sodium: 130mg
- Fat: 5.5g
- Saturated Fat: 2.8g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan teacakes, toasted teacakes, dairy-free teacakes, plant-based breakfast, easy vegan baking, fluffy teacakes, dried fruit teacakes, vegan bread