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Blackcurrant Spelt Tea Cake

This Blackcurrant Spelt Tea Cake is perfect to whip up as a treat for yourself this weekend or to bake for brunch! It isn’t overly sweet and tastes divine with coconut yogurt and fruit.

If you haven’t baked with spelt, I recommend you try it. It has less gluten than whole wheat flour so it's much kinder to the digestive system. Together with the Pukka Herbs Blackcurrant Tea and dried blackcurrants this cake makes the perfect sweet treat!



  • 400g / 3 apples 

  • 3 eggs

  • 1/3 cup honey

  • 1 teabag Pukka Herbs Blackcurrant tea, contents only

  • ½ cup melted coconut oil

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla bean paste

  • 2 teaspoons gluten-free baking powder

  • 300g wholemeal spelt flour

  • ½ cup dried blackcurrants



  1. Preheat your fan-force oven to 160°C and line a cake tin with baking paper

  2. Combine apples, eggs, honey, oil, cinnamon and vanilla in a food processor

  3. Blend until smooth

  4. In a mixing bowl combine the spelt flour, baking powder and blackcurrants

  5. Pour over the wet batter and mix well

  6. Pour batter into a lined baking tin

  7. Bake for 1 hour or until cooked through – test with a skewer first before removing from the oven

  8. Serve with yoghurt and fresh fruit

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