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Pineapple Lavender Tea Cakes

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American

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 can of crushed pineapple
  • 1/4 cup almond milk I use unsweetened vanilla
  • 1 tsp Nature’s Flavors Organic Lavender Flavor Extract
  • 1/3 cup crushed pineapple drained
  • 1 1/2 cups powdered sugar
  • 2 tbsp vanilla almond milk or plant milk
  • 1 tbsp raw honey
  • 1/4 tsp Nature’s Flavors Lavender Flavor Extract
  • 1-2 drops food coloring of choice I used purple and yellow

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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.)
Keyword lavender tea cakes, pineapple tea cakes, pineapple lavender tea cakes, tea party dessert ideas, bee desserts
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