Tuesday, December 18, 2012

Vegan Southern Tea Cakes

On Sunday Rob and I made tea cakes and gingerbread cookies. It took us basically the whole day. Even so, the gingerbread cookies turned out so funny. They were so crudely shaped and poorly frosted that we were giggling and snickering and rolling our eyes as we arranged them on a bright red platter. Our gingerbread boys were dressed in smeary mittens and drippy hats, and our Christmas trees were decorated with the messiest, blobby-est ornaments.

“Let’s tell people the cats frosted them,” I said. “But not the older cats, just the little ones—Elroy and Leroy.”

“Right,” Rob said. “It’s the only plausible explanation. The older cats would have done a better job.”

The tea cakes turned out a little prettier than the gingerbread, so I’m including a picture and the recipe. I got into the idea of tea cakes when we went to the Agrirama, where they were being sold in little brown paper sacks at the general store. Ours were delicious, but I ate waaaaay too many. I kept eating the mess-ups, so I probably consumed about 5,000 calories just on Sunday morning.

Vegan Southern Tea Cakes


1 cup sugar
1 stick non-dairy butter, softened
2 Tbls water
1 1/2 tsps Ener-G egg replacer
1/4 cup almond milk
1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda
1 tsp baking powder


Preheat the oven to 350 degrees.

Cream the butter and sugar. Set aside. In a separate bowl, whisk the water and egg replacer until frothy. Add the egg replacer mixture to the butter and sugar. Mix in the almond milk and vanilla. In another bowl, whisk together the flour, baking soda, and baking powder. Add the dry ingredients to the wet ingredients and blend well.

Wrap the dough in plastic wrap and refrigerate overnight. Roll out on a floured surface until the dough is about 1/4 inch thick. Cut with a cookie or biscuit cutter and arrange on a cookie sheet covered in parchment paper. Bake for 10 to 12 minutes.

You can serve your tea cakes plain or frost them and decorate them with sprinkles.


  1. Oh how my thighs would thank me if I could just give up butter and cheese. . . . I admire you, Leslie.

    That is a perfect photo of the tea cakes - very pretty and they look delicious.

    And Rob's response made me laugh out load. I like how you bake together. In our house, Philip bakes and I am the taste-tester. And boy oh boy can he bake!

    Have a wonderful week.


  2. Thanks, Eli! That's so awesome that your husband bakes. I'm so glad I've got Rob to help me because he's very careful and perfect about measuring and following directions, whereas I'm much more half-butted.

    Being a vegan is pretty easy, but sometimes I really do miss cheese dip! (That used to be my favorite food.)

  3. I like this picture.

  4. Thanks, Anonymous. I took about 5 million pictures and this was the only one that turned out.

  5. Hi Leslie, I got a good chuckle about your cats decorating the cookies...very clever on your part. Your tea cakes look yummy though, and I can certainly relate about eating 5,000 calories on Sunday. We've been baking, too and eating a little sugar just makes me want more. I'll be glad when all of the cookies are out of the house. Wishing you and Rob a very Merry Christmas.

  6. Thanks, Susan! Merry Christmas to you! My family is going to St. George Island for the week and I'm really worried about how many cookies I will eat at the beach house. I do nothing but eat at the beach house.