Dairy free tea cake triangles
These dairy free tea cake triangles are light, fluffy and just the right amount of sweet. They’re perfect for morning tea, afternoon snacks or popping into lunchboxes. Made with simple ingredients, they’re quick to whip up and freezer-friendly too.
Print
Pin
Save
Servings: 12
Calories: 123kcal
Ingredients
- 2 tablespoon coconut oil
- ½ cup caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup freshly-squeezed orange juice
- 1 cup self raising flour
- 6 tablespoon caster sugar mixed with 2 teaspoon cinnamon for sprinkling
Instructions
- Pre-heat a jaffle maker.
- In the bowl of an electric mixer, beat the coconut oil and sugar until light and the sugar dissolves.
- Add the egg and vanilla and beat until mixed through.
- Add ⅓ of the flour then ⅓ of the orange juice and continue adding and mixing like this until the batter is smooth.
- Spoon the batter into the jaffle maker to fill each triangle then close the lid.
- Cook for 4-5 minutes or until a cake tester inserted in the middle comes out clean.
- Toss in cinnamon sugar then transfer to a wire rack.
- Serve while still warm.
Nutrition
Calories: 123kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 41IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
