Vanilla Cherry Tea Cakes

This recipe totally speaks to my soul. When I was about 12 years old, after whinging to my mum that I was bored, she said “why don’t you bake something”. Now fast forward many years, I don’t use standard white sugar and white flour anymore, but my love for tea party treats has never gone away.
Serves:

6

Prep Time:

20 minutes

Cook Time:

27 minutes

Jump To Recipe

Vanilla Cherry Tea Cakes

This recipe totally speaks to my soul. When I was about 12 years old, after whinging to my mum that I was bored, she said “why don’t you bake something”.

Little did she know this was the start of a long journey of falling in love with the kitchen.

She found a recipe for me, set me up with all the ingredients and bowls and spoons, turned the oven on and said “come get me when you are ready to put them in the oven and I’ll help you”.

And it’s still one of my fondest memories. And that first batch of pretty pink cupcakes became a staple that I’d always turn to when I wanted to create something.

I just love pretty desserts! Always have.

Now fast forward many years, I don’t use standard white sugar and white flour anymore, but my love for tea party treats has never gone away.

These sugar-free Vanilla Cherry Tea Cakes are a delicious treat to enjoy with a freshly brewed pot of tea. And they won’t leave you feeling tired or sluggish.

Vanilla Cherry Tea Cakes

This recipe totally speaks to my soul. When I was about 12 years old, after whinging to my mum that I was bored, she said “why don’t you bake something”.

Serves:

6

Prep time:

20 minutes

Cook time:

27 minutes

INGREDIENTS
  • 1 cup coconut flour
  • 2 tsp pure monk fruit powder (I use Morlife)
  • ¼ tsp fine salt 
  • 1 tsp baking soda 
  • 4 eggs
  • 1 cup full-fat Greek yoghurt
  • 1 vanilla bean, seeds scraped
  • 2 tbsp olive oil 
  • ½ cup cherries, pitted and halved (plus extra for serving)
  • ½ cup ricotta, to serve
METHOD
  1. Preheat the oven to 180°C and grease a mini loaf tin with butter or ghee. Silicone works best.
  2. In a large bowl, whisk the coconut flour, monk fruit, salt and baking soda. Ensure there are no lumps. Set aside.
  3. In a small bowl, whisk together the eggs, then whisk in the yoghurt and vanilla. Stir in the olive oil.
  4. Combine wet and dry ingredients until a dough forms. Once combined, gently fold in the cherries. Be careful not to over mix as the colour will run too much.
  5. Spoon into the greased silicone mould. You can fill them up about 7/8 full,
  6. Bake for 27 minutes, or until a skewer inserted comes out clean. Cool completely before turning out.
  7. Serve with ricotta and fresh cherries!
 
Notes
  • Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener. 
  • Dairy free option: Swap the greek yoghurt for coconut yoghurt and omit the ricotta when serving.
Share the love

DID YOU MAKE THIS?

Tag @liv.kaplan on instagram

Indulge in sweets your body will love.

A collection of my favourite sugar-free and keto-friendly desserts! You can have health and indulgence, I insist!

Learn More

Leave A Comment