It’s Afternoon Tea Week and we have made loads of allergy-friendly alternatives to classic afternoon tea recipes, which we know you’ll enjoy.
Afternoon tea is a great British tradition, particularly in the summer, providing a great time to catch up with friends over a cup of tea and delicious cakes and scones.
Our top 5 Allergy-free afternoon tea recipes
The five gluten free recipes we have chosen are also recipes which suit people with multiple food allergies, especially nut free to ensure all guests can enjoy them. The gluten free cake recipes make use of our nut, soya and dairy free baking mixes and are therefore are quick and easy desserts to prepare for your afternoon tea.
Nut Free Battenburg
This vegan, nut free cake is such a great top 14 allergen free alternative for your afternoon tea and the perfect allergy-safe twist on a classic cake. This is such an easy baking recipe for beginners.
Serves 8: Prep 10 mins; Cook 30 mins
- 2 packets Creative Nature Corn Bread baking mixes
- 100ml vegetable oil
- 400ml plant-based milk
- 160g apple sauce
- 200g fine semolina
- 200g icing sugar
- 150g dairy free spread
- 2tsp vanilla extract
- 3 drops of red food colouring
- 6tbsp of jam
- Pour both packets of Cornbread baking mix into a mixing bowl and give it a quick whisk to remove any lumps.
- Make a little ‘well’ in the middle then carefully add the vegetable oil, apple sauce and milk. Give it all a good stir, but don’t over mix, or it will become too dense.
- Separate the mixture into two bowls and add the red food colouring to one bowl and mix together.
- Pour the mixtures into two separate loaf tins. Place them in the oven for 30 mins.
- Whilst waiting for them to bake, make the ‘marzipan’. Add the fine semolina, icing sugar, dairy free spread and vanilla extract to a bowl and whisk with a hand whisk.
- Use your hands to make it into a ball, and place in the fridge for 15 minutes.
- When the Cornbread is cool, cut each (the pink and the yellow) into two strips and using the jam, stick them together to create the Battenburg cake pattern.
- Take your ‘marzipan’ from the fridge, roll it out and completely cover the cake.
2 Banana Bread Scones
This recipe is perfect for some gluten free baking and using our dairy free Banana Bread baking mix created a lovely twist on these scones. If you are looking for some free from scones then this easy recipe is for you.
Serves 6: Prep 10 mins: Cook 25 mins.
- 2 packets Creative Nature Banana Bread Baking mix
- 6 large bananas
- 80g dairy free spread
- 250g strawberry jam
- 150g vegan double cream
- 100g strawberries (to serve on the side)
- 1 cookie cutter
- Preheat the oven to 180° degrees fan
- Pour the contents of both baking mixes into a large mixing bowl, add the mashed bananas and dairy free spread. Mix until well combined.
- Grease 2 square cake tins and distribute the mixture evenly between the two.
- Place in the oven for around 20 – 25 mins until golden brown.
- Allow to cool for around 15 mins.
- Using the cookie cutter, cut out 12 circles from the cooked banana bread.
- On six halves, place the cream followed by the jam on each, then top with the other halves of the banana bread to create your scones.
- Serve with a side of fresh strawberries.
Carrot Cake Fingers
If you love Carrot Cake then our nut free baking mix will be right up your street and there’s no walnuts in sight! This recipe is perfect for baking with kids as it is so quick and easy.
Serves 6: Prep 10 mins: Cook 20 – 25 mins
- 1 Creative Nature Carrot Cake Mix
- 165g grated carrot
- 70ml vegetable oil
- 65ml cold water
- 1tbsp apple cider vinegar
- 156g powdered (icing sugar)
- 60g extra virgin coconut oil
- 30ml of your favourite plant-based milk
- Splash of vanilla extract
- Preheat the oven to 180° degrees fan
- In a large mixing bowl, add the contents of the baking mix, grated carrot, vegetable oil, cold water and apple cider vinegar, retaining some grated carrot to decorate your cake at the end.
- Evenly distribute the mixture between two 20 cm square cake tins and place in the oven for 20 – 25 mins.
- Allow the cake to cool for a further 15 mins.
- For the frosting, ensure the coconut oil is room temp (nice and soft), then whisk it to a creamy texture.
- Add in the sugar while mixing into the oil, slowly.
- Pop in the vanilla extract, then slowly add the milk, mixing all the time, until you reach your desired consistency.
- Cut up the carrot cake into 6 rectangles and spread the frosting on the top.
- Sprinkle the grated carrot on top of the frosting.
Mini Chocolate Cakes
These mini Chocolate Cakes are perfect for some dairy free baking. These are great for your afternoon tea as the vegan desserts.
Serves 7: Prep 10 mins: Cook 25 mins
- 2 packs Creative Nature Chocolate Cake baking mix
- 500ml your favourite plant-based milk.
- 220ml vegetable oil
- 300g dairy free buttercream
- 7x blackberries
- Preheat the oven to 180°C/400°F/Gas Mark 4
- In a mixing bowl, mix together the chocolate cake mixes, milk and vegetable oil until combined.
- Spoon the batter into a circular baking dish and pop in the oven for about 25 mins, then remove and allow to cool before cutting.
- Using a circular cookie cutter, cut 14 circles in the cake.
- Pip the dairy free buttercream on 7 of the cake circles, then place the other 7 cakes on top.
- Ice the top of each mini cake, and place a blackberry on top to finish off.
Strawberries and Cream Brownies
These brownies are completely free from the top 14 allergens and we used nut free chocolate. These are great vegan gluten free desserts to impress during your afternoon tea.
Serves 5; Prep 5 mins: Cook 20 – 25 mins.
- 1 Creative Nature Brownie baking mix
- 3 tbsp flaxseed
- 9 tbsp water
- 6 strawberries
- 50 mil dairy free whipped cream
- 125 g dairy free spread
Preheat the oven to 180° degrees fan
- Empty the contents of the baking mix into a large mixing bowl and add the dairy free spread, flaxseed and water. Mix well until well combined.
- Grease a square baking tin and pour in the mixture. Place in the oven for around 20 to 25 mins.
- Once baked, leave to cool for around 15 mins. Whilst the brownie mix is cooling, cut the strawberries into thin slices.
- Once the mix is cool, cut the brownie into 10 rectangles.
- Line up five brownie rectangles, spread the whipped cream on top, and then add the strawberry slices.
- Place the other five rectangle brownies on top and enjoy!