Baking,  Buffet,  Cakes,  Dessert

Tea Cakes

An English teacake is a sweet, light bun containing dried fruit. It is usually served for afternoon tea and eaten split in half toasted with margarine. This is a very old recipe for teacakes, which we have change by using self raising flour, it does taste similar to scones, hence for our afternoon tea recipes we have not included scones. This makes four large or eight small tea cakes.


  • 10 ozs 2 ½ Cups Self Raising Flour
  • 2 ozs ½ Cup Caster Sugar
  • 4 ozs ½ Cup Vegan Margarine
  • 2 ozs ½ Cup Sultanas
  • 100 mls ½ Cup Soya Milk
  • 1 Egg Replacement
  • ¼ Tsp Salt
  • For Glazing Soya Milk
  • For Greasing Vegan Margarine


  • Preheat oven to 160c and grease a large baking tray.
  • Into a bowl sieve the flour and salt. Rub in the margarine until the mixture resembles breadcrumbs.
  • Stir in the sugar and sultanas.
  • Make up egg replacer according to packet instructions and beat in the milk.
  • Add to the bowl and form into a dough.
  • Place on a lightly floured surface and knead gently for a minute.
  • Divide into 4 or 8 pieces depending on size of teacakes wanted.
  • Make each into a bun shape. Place on the greased baking tray.
  • Glaze each with a little milk.
  • Cook in the oven for 20 minutes, then turn up oven to 180c and cook for a further 10 minutes.
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Vegan Calling started as a number of scribbled down notes, recipe cards and our adaptations of favourite meals! We originally wanted to create a place for all these recipes to go so we originally thought of a cookbook. However, an online database allows us to not only avoid various stains and spills, we’re also now able to share our recipes with the rest of the web. Non-Vegan friends that come around for meals are always surprised at how delicious our various starters, main meals, desserts and everything in between taste so good! They’re always asking how we make them so wonderful without using animal products – this site lets them and everyone else know how we do it!

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