Irresistibly Fluffy Vegan Teacakes

These irresistibly fluffy vegan toasted teacakes make a perfect dairy-free treat for breakfast or afternoon tea. Soft and light on the inside with a golden crust, they carry delightful bursts of dried fruit and a lovely hint of orange zest. Toasted and spread with vegan butter, they bring coziness and comfort with every bite, all while being simple enough to whip up on a Sunday morning or a lazy afternoon.

I first made these on a chilly weekend, and now they are my goto when I want something sweet but not heavy. My friends always ask for the recipe, especially during cozy gettogethers.

Ingredients

• Warm plant-based milk: about 105 to 115°F essential for activating the yeast properly almond or soy milk works best for creaminess
• Active dry yeast: the powerhouse that makes these teacakes rise beautifully and develop a soft crumb
• Granulated sugar: adds sweetness and helps feed the yeast for a good rise use quality sugar for best results
• All-purpose flour: provides structure and lightness sift or stir before measuring to avoid dense dough
• Salt: balances sweetness and enhances flavor use fine sea salt for even distribution
• Vegan butter melted: adds richness and tenderness without dairy choose a good quality brand for creaminess
• Mixed dried fruit raisins currants or sultanas: bring chewiness and natural sweetness soak briefly if very dry to soften
• Zest of 1 orange: optional but recommended for a fresh citrus aroma that brightens the dough
• Plant-based milk for glazing: optional to give the teacakes a shiny and appealing crust
• Granulated sugar for glazing: optional to add a subtle sweet crunch on top

Instructions

Activate the Yeast:

In a large bowl combine warm plant-based milk with one teaspoon of sugar and active dry yeast. Stir gently to mix and set aside for 5 to 10 minutes until the surface becomes frothy and bubbly indicating the yeast is alive and ready.

Prepare the Dough:

In another large bowl whisk together flour the remaining sugar and salt. Pour the frothy yeast mixture into the dry ingredients. Add melted vegan butter and orange zest if using. Use a sturdy wooden spoon to mix everything until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes until it becomes smooth elastic and slightly tacky but not sticky. Fold in the mixed dried fruit evenly during the last minutes of kneading.

First Rise:

Lightly grease a clean bowl and place the dough inside turning it once to coat with oil. Cover with a clean towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours or until doubled in size and noticeably softer. A switched off oven with the light on makes a perfect warm spot.

Shape the Teacakes:

Gently punch down the dough to release trapped air. Divide it into 8 to 10 equal pieces using a bench knife or your hands. Shape each piece into a smooth ball by cupping your palms and tucking edges underneath. Arrange on a baking sheet lined with parchment paper spacing them apart to allow room for the final rise.

Second Rise:

Cover the baking sheet loosely with a clean towel and let the teacakes rise again for 30 to 45 minutes. They should look puffed up but not overly expanded. This step is crucial for that airy texture everyone loves.

Bake and Glaze:

Preheat the oven to 375 degrees Fahrenheit around 190 degrees Celsius during the last 15 minutes of rising. For a golden sheen prepare the glaze by whisking plant-based milk with sugar. Gently brush this over the risen teacakes before baking. Place the baking sheet in the oven and bake for 15 to 20 minutes until golden brown and cooked through. Tap the bottom of a teacake it should sound hollow indicating they are done. Remove from oven and cool on a wire rack before toasting or serving.

Orange zest is one of my favorite additions bringing freshness that lifts the sweetness of the dried fruit. I remember baking these with my niece who loved picking the highest quality raisins for the mix. It has since become a ritual for us whenever she visits.

Storage Tips

Store cooled teacakes in an airtight container at room temperature and consume within three days for optimal softness. To keep longer freeze them individually wrapped in plastic or foil and transfer to a freezersafe bag for up to two months. Reheat in a toaster or oven for a freshly toasted experience.

Ingredient Substitutions

For the dried fruit try chopped dates or dried cherries to switch up the flavor profile. If you do not have vegan butter coconut oil melted can work but will slightly alter the richness. Any neutral plant-based milk such as oat or rice milk can be used but almond and soy provide the best rise and texture.

Serving Suggestions

Serve toasted with a generous spread of vegan butter or your favorite fruit jam. For a more indulgent treat add a drizzle of maple syrup or a sprinkle of cinnamon sugar. These teacakes also pair beautifully with herbal teas or a creamy vegan coffee.

These teacakes are simple to make and rewarding to share. Toast and serve warm for the best experience.

Common Questions About Recipes

→ What plant-based milk works best?

Almond or soy milk is ideal as they provide a mild flavor and good texture for the dough.

→ How do I know when the yeast is active?

Once mixed with warm milk and sugar, let it sit 5-10 minutes. It should become frothy and bubbly, indicating the yeast is alive.

→ Can I substitute the dried fruit?

Yes, currants, raisins, or sultanas can be swapped or combined for variety and sweetness.

→ Why is the double rise important?

Doubling the rise ensures the dough becomes light and fluffy with optimal texture after baking.

→ How do I achieve the golden glossy finish?

Brush a mixture of plant-based milk and sugar over the risen teacakes before baking for a shiny golden crust.