Gluten Free Chocolate Almond + Orange Tea Cakes

January 9, 2013

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Bite Size, Gluten Free, Chocolate Chip + Orange Tea Cakes | @Susan Salzman |

For those of you that have children, I am sure you (like me) spend your Saturday’s and Sunday’s at the park or gym, watching children, small and large, playing with balls. Basketballs, soccer balls, footballs, baseballs, and lacrosse balls. Three boys, 3-6 games(depending on Isaac’s travel basketball schedule), spent at the park and gym.

Oh, and then there is the weekly team snack. I have tried to outlaw it, or outlaw certain snack items, but I am often met with the evil eye and that look of “is she crazy or just stupid”. I simply do not understand how so many of these parents think that a bag of pre-packaged chips, a plastic bottle containing colored liquid,  or a sandwich filled cookie equates to something they would want their child to put in their body after they just did something wonderful for their body!?

Fruit Kebab's for big and little kids | @Susan Salzman |

I have learned to keep my mouth shut and instead, hopefully teach by doing. For Levi’s last football game, I was snack mom. Tea cakes have become our latest and greatest and we can’t decide if they are a muffin, a cake, or a cupcake. Really doesn’t matter what they are – they are delicious. With mini orange and chocolate chip tea cakes in hand, fruit kebabs, and water, not only were the parents “ooing and aahing”, but the kids were asking for seconds. Sometimes with kids it is all about the presentation, and having fruit on a stick was a sure fire winner.

Levi and his new found love for Football | @Susan Salzman | www.theurbanbaker.comLevi has found his passion, and aside from basketball, this is his new found love. He signed up late and was kind of the outsider. It didn’t take him long to make some new friends, listen to his coach, and prove himself.

Levi + The Love of Football | @Susan Salzman | www.theurbanbaker.comWith three interceptions, or “picks” he had the most in the entire league. And making touchdown’s was his goal of the week. More than winning the game, I love seeing my kids active, enjoying collaborating and working with a team, and simply being outside. If we, as a family, can inspire just one person to begin to eat unprocessed, then we aer doing our job!

Gluten Free Chocolate Almond + Orange Tea Cakes

for the tea cakes:
4 ounces | 114 grams | 1/2 cup (one stick) unsalted, organic butter
6 1/2 ounces | 180 grams | 1 cup minus 2 tablespoons maple sugar
2 large, organic eggs
zest of one orange
3 ounces | 80 grams | 1 1/4 + 1 tablespoon greek yogurt
3 ounces | 80 grams | 1/2 cup millet flour
2 1/2 ounces | 70 grams | 1/2 cup + 2 tablespoon almond meal
1 ounce | 30 grams | 3 tablespoons sweet rice flour
3/4 teaspoons baking powder
1/2 teaspoons Celtic sea salt
1 teaspoon pure vanilla extract
2 ounces | 56 grams | 1/4 cup mini chocolate chips

for the glaze:
6 3/4  ounces | 189 grams | 1 1/2  cups powdered sugar
1 tablespoon whole milk
1 tablespoon fresh squeezed orange juice

for the cake:
• preheat oven to 350*. brush with butter, mini muffin tins and place on two parchment lined jelly roll pans. set aside.
• in a medium bowl, whisk all the dry ingredients. set aside.
• in the work bowl of an electric mixer, cream the butter, sugar until combined. add orange zest
• add the eggs, one at a time, scraping the sides of the bowl after each egg. add the vanilla.
• add the yogurt and mix until all ingredients are incorporated and you no longer see any white streaks in the batter.
• with the mixer on medium speed, slowly add the dry ingredients and mix well.
• using a 2 tablespoon ice cream scooper, place batter into prepared pan.
• bake 22-24 minutes or until the tops are a golden brown and a toothpick inserted in the center of the cakes come clean.
• let cool completely on wire racks before glazing.
for the glaze:
• sift confectioners’ sugar into a medium sized bowl. add milk and maple syrup and whisk to combine (eliminating bumps).
• spoon glaze over cooled tea cakes set over a wire rack.
• let set completely before eating.
• store in fridge for up to 3 days.
yield: 28 tea cakes

More Gluten Free Cakes around the Web:

Plum Hazelnut Yogurt Cake – Vintage Kitchen
Clementine Cake – A Tasty Love Story
Flourless Chocolate Cake – Delicious Shots
Chocolate Layer Cake – Everything is Poetry


{ 23 comments… read them below or add one }

1 Marta @ What should I eat for breakfast today January 9, 2013 at 11:43 am

Your posts are always so warm. It had to be a good game 😉 And the picture of cookies- simply beautiful.


2 Susan January 9, 2013 at 9:15 pm

Thanks, Marta. I so enjoy your pros and your photos…so nice to share the same passions!


3 Lucy Lean January 9, 2013 at 12:49 pm

love seeing the game pics – and these look delicious too. We often have rainbow fruit skewers – these look so dainty! x


4 Susan January 9, 2013 at 9:16 pm

Thanks Lucy! Happy New Year to you and your two cute bugs.


5 Amanda January 9, 2013 at 1:40 pm

Great recipe.. and YES!! You are so right about good snacks! 🙂 Glad your little man is having fun~!


6 Kim January 9, 2013 at 2:41 pm

Love little cakes, whatever they are called. It’s always a crowd pleaser!


7 Susan January 9, 2013 at 9:16 pm

You are so right, Kim. A huge crowd pleaser.


8 Sylvie @ Gourmande in the Kitchen January 9, 2013 at 2:48 pm

The fruit skewers are a great idea and so pretty too. I’ll take one of those and one of the pretty little tea cakes to go with it.


9 Susan January 9, 2013 at 9:17 pm

Anytime, Sylvie. I would love to break bread with you again. Soon!!!


10 Brooke @ Food Woolf January 9, 2013 at 3:25 pm

Looks beautiful! A perfect snack to reward yourself while you watch your son’s dreams coming true.


11 Susan January 9, 2013 at 9:18 pm

Thanks, Brooke. I am learning to be in the “moment” at these all consuming sporting events. I am “breathing” through each and every game!


12 Sue/the view from great island January 9, 2013 at 4:12 pm

I want you on my team 🙂 I’m catering a book club meeting next week and these tea cakes would be perfect.


13 sally cameron January 9, 2013 at 9:27 pm

Susan, these look totally terrific! Love the ingredient list. We are trying out going wheat free right now and these would be a welcome treat. I have not yet tired millet flour but want to. Good for you, leading by example. Believe me, I know the raised eyebrows. I think twice before bothering to open my mouth!


14 Julia | January 10, 2013 at 11:39 am

Beautiful tower of tea cakes!


15 Susan January 10, 2013 at 4:30 pm

Thanks, Julia! I like the sound of that.


16 HeatherChristo January 11, 2013 at 8:23 am

So cute Susan! there are no balls in our life- but plenty of tutu’s. The tea cakes look wonderful and I am sure that the kids loved them! Pictures are gorgeous.


17 Susan January 12, 2013 at 9:59 am

I would imagine a Tu-Tu is just as foreign to me as a ball would be to you! Thanks for the compliment, Heather. Have a great weekend.


18 Gina @ So Lets Hang Out January 12, 2013 at 11:17 am

Susan! I am so glad you commented on my site so that I could find yours. It is beautiful! Loving all of your recipes. xo


19 Susan January 13, 2013 at 8:56 am

Thanks for popping by, Gina. Ditto about your site. Cannot wait to see what you cook up next!


20 a farmer in the dell January 23, 2013 at 8:39 am

Great photos of the game! Your son is adorable. And these tea cakes…they sound amazing!


21 Susan January 27, 2013 at 8:13 am

This is a great base for any flavor. Trust me, I have used this base for so many flavor combos. It is all I really need to keep something yummy under the cake dome!


22 Katherine February 10, 2013 at 8:47 pm

Hi Susan,
Ugh, the whole snack mom thing! I was my sons’ soccer team manager (with what dubiously negligible power that wields) and despite the weekly (friendly – they WERE friendly, d*** it!) reminders that snacks need to be healthy and contain at least one fruit component (league rules, not mine!!!), there was free-flowing Gatorade and Krispy Kreme on a regular basis. I. Feel. Your. Pain. On an entirely other note, we’re GF newbies, and I have an added problem of being hypothyroid, so I can’t do millet, and I’ve noticed that several of your recipes (at least the ones I’m obsessed with trying) have it, so any suggestions on what to replace it with or which of the other flours in the blend to increase? Thank you!


23 mythineats June 26, 2013 at 7:12 am

Wow these look amazing. I must try soon!
Thanks for sharing!


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