Pineapple Lavender Tea Cakes (dairy-free)
with a Honey Lavender Glaze
(Discloser: This is a sponsored post; However, all opinions are my own.)
Tis the season for tea parties! These dainty and delicate Pineapple Lavender Tea Cakes are the perfect three-bite treat for a whimsical luncheon or tea party. Sweet pineapple pairs beautifully with a floral hint of lavender and sweetened with a colored Honey Lavender Glaze. These are dairy-free and would be delightful with most any flavor tea. The recipe is quite simple, and I used Nature’s Flavors Organic Lavender Flavor Extract for the lovely hint of lavender. Makes 14 tea cakes or 16 regular muffin-tin sized cakes.
Visit Nature’s Flavors to find the Organic Lavender Flavor Extract. Their products are all-natural and made in the USA by a family owned and operated business of over 40 years.
Use this organic, vegan, kosher, and gluten-free flavor extract in culinary creations, ice cream bases, flavored teas, pie fillings, and in flavored whipped cream recipes.
Let’s begin!
Ingredients:
Tea cakes ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup plant butter, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup pineapple juice (reserved when draining an 8oz can of crushed pineapple)
1/4 cup almond milk (I use unsweetened vanilla)
1/3 cup crushed pineapple, drained
Honey Lavender Glaze Ingredients:
1 1/2 cups powdered sugar
2 tbsp vanilla almond milk (or plant milk)
1 tbsp raw honey
1-2 drops food coloring of choice (I used purple and yellow)
Instructions:
Preheat oven to 375℉ / 190℃ and use cooking spray to coat silicone molds or muffin tins and set aside. NOTE: I used both silicone and muffin tins to test cooking time and temperature and I ended up with the same results for each.
For similar molds like these, find on Amazon HERE. (Discloser: Inspirationapron.com is reader supported and any purchase through affiliate links may earn Inspiration Apron, LLC an affiliate commission. Any support is greatly appreciated!)
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each.
Next, over top of a small bowl, strain the crushed pineapple while reserving juice in the bowl below. Use a rubber spatula to press down crushed pineapple to make sure it drains as much as possible.
If using an 8oz can of crushed pineapple, you should have approximately 1/2 cup pineapple juice in bowl, if not, measure out 1/2 cup juice. Next, measure out 1/3 cup crushed pineapple and set aside.
To the reserved pineapple juice, add 1/4 cup almond milk and give it a quick whisk or stir to combine.
.
To the large bowl, start adding flour and juice/milk alternatively, mixing on low after each addition.
Stir in the lavender flavor extract.
Gently fold in the 1/3 cup crushed pineapple until evenly incorporated.
Scoop batter into molds, filling a little more than half full. (about 1/4 cup of batter)
Bake for 15-17 minutes, or until tops spring back when touched lightly.
Remove from oven and let cool for about 15 minutes, then unmold onto a cooling rack and let cool completely.
Before glazing, use a sharp knife to level off the bottoms. Don’t waste the deliciousness though, you can immediately taste-test and save discards for later to use in a yogurt or pudding parfait. 😋
To make the glaze, add all glaze ingredients, except food coloring, to a medium bowl and whisk or stir briskly with a fork until evenly mixed and smooth.
At this point, if you want to make two different colors, divide glaze. Add one drop at a time and stir with fork to achieve the desired color.
Place a sheet of waxed paper underneath rack holding the tea cakes and spoon glaze on top, letting it smooth over. You can add as little or as much as you’d like.
After glazing, I added a few edible decorative balls to the flower-shaped cakes.
To the yellow cakes, I made chocolate bees to place on top using the cleaned silicone mold and melted white and dark chocolate.
I tinted the white chocolate yellow and used a small spoon and toothpick to add to the mold before placing in fridge to set. Then after set, I unmolded and added a couple drizzles of the dark chocolate to the bee’s body.
After glaze sets for about 20 minutes, serve tea cakes immediately or I recommend glazing no more than two hours before serving. The honey in the glaze starts to separate and becomes a different consistency if any longer.
NOTE: You can make cakes ahead of time and refrigerate for up to three days before adding glaze, if desired. Store them in an air-tight container.
Perfect for teatime or fairy parties!
These would also pair well with my Pollinator Mocktail, find the easy recipe HERE.
Enjoy!
💜Julie
Pineapple Lavender Tea Cakes
Ingredients
Instructions
- Preheat oven to 375℉ / 190℃ and use cooking spray to coat silicone molds or muffin tins and set aside. NOTE: I used both silicone and muffin tins to test cooking time and temperature and I ended up with the same results for each.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Next, over top of a small bowl, strain the crushed pineapple while reserving juice in the bowl below. Use a rubber spatula to press down crushed pineapple to make sure it drains as much as possible. (You should have approximately 1/2 cup pineapple juice in bowl.) Measure out 1/3 cup crushed pineapple and set aside.
- To the reserved pineapple juice, add 1/4 cup almond milk and give it a quick whisk or stir to combine.
- To the large bowl, start adding flour and juice/milk alternatively, mixing on low after each addition.
- Stir in the lavender flavor extract.
- Gently fold in the 1/3 cup crushed pineapple until evenly incorporated.
- Scoop batter into molds, filling a little more than half full. (about 1/4 cup of batter)
- Bake for 15-17 minutes, or until tops spring back when touched lightly.
- Remove from oven and let cool for about 15 minutes, then unmold onto a cooling rack and let cool completely.
- Before glazing, use a sharp knife to level off the bottoms. (You can use the discards for a parfait.)
- To make the glaze, add all glaze ingredients, except food coloring, to a medium bowl and whisk or stir briskly with a fork until evenly mixed and smooth.
- At this point, if you want to make two different colors, divide glaze. Add one drop at a time and stir with fork to achieve the desired color.
- Place a sheet of waxed paper underneath rack holding the tea cakes and spoon glaze on top, letting it smooth over. You can add as little or as much as you’d like.
- After glazing, I added a few edible decorative balls to the flower-shaped cakes. To the yellow cakes, I made chocolate bees to place on top using the cleaned silicone mold and melted white and dark chocolate, for an extra special touch.
- After glaze sets for about 20 minutes, serve tea cakes immediately or I recommend glazing no more than two hours ahead of time. The honey in the glaze starts to separate and becomes a different consistency if any longer, (see notes below.)
Notes
NOTE: I recommend glazing no more than two hours before serving. The honey in the glaze starts to separate and becomes a different consistency if any longer.
NOTE: You can make cakes ahead of time and refrigerate for up to three days before adding glaze, if desired. Store them in an air-tight container.
