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Chamomile Lemon Spring Tea Cakes

These soft chamomile-infused tea cakes highlight gentle floral notes balanced with fresh lemon. Chamomile tea is steeped into the batter to create a fragrant spring dessert that pairs well with afternoon tea or light brunch gatherings.
Course Dessert
Cuisine American, French, Fusion
Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings 12 Using #20 scoop for batter Makes 12 cupcakes / tea cakes
Calories 130kcal

Ingredients

  • Chamomile Infusion
  • ¾ cup hot water
  • 2 tbsp dried chamomile flowers or 2 chamomile tea bags
  • Dry Ingredients
  • 1 ¼ cups almond flour
  • ¼ cup coconut flour
  • ¼ cup vanilla whey protein powder
  • ½ cup allulose or erythritol sweetener
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • Wet Ingredients
  • 3 large eggs
  • ¼ cup melted butter or avocado oil
  • ¼ cup coconut milk
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • ½ cup prepared chamomile tea cooled

Instructions

  • Prepare Chamomile Tea
  • Pour ¾ cup hot water over chamomile flowers or tea bags.
  • Steep 10 minutes, then strain.
  • Cool to room temperature.
  • Measure ½ cup tea for the batter.
  • Preheat Oven
  • Preheat convection oven to 325°F (moisture bake OFF).
  • Line a muffin pan with liners.
  • Mix Dry Ingredients
  • In a bowl whisk together:
  • almond flour
  • coconut flour
  • whey protein powder
  • sweetener
  • baking powder
  • baking soda
  • sea salt
  • Mix thoroughly to remove lumps.
  • Mix Wet Ingredients
  • In a second bowl whisk:
  • eggs
  • melted butter
  • coconut milk
  • lemon juice
  • lemon zest
  • vanilla extract
  • cooled chamomile tea
  • Mix until smooth.
  • Combine Batter
  • Add the dry ingredients to the wet mixture.
  • Stir until fully combined and smooth.
  • Allow batter to rest 2–3 minutes so coconut flour hydrates.
  • Portion Batter
  • Using a #20 scoop, portion batter evenly into muffin liners.
  • Fill each cavity about ¾ full.
  • Bake
  • Bake 16–18 minutes until the tops are lightly golden and set.
  • Internal temperature should reach approximately 200–205°F.
  • Cool
  • Allow cakes to cool in the pan for 10 minutes, then transfer to a rack.
  • Optional Chamomile Lemon Glaze Ingredients
  • ½ cup Swerve confectioners
  • 1 tbsp chamomile tea
  • 1 tsp lemon juice
  • pinch lemon zest
  • Whisk until smooth and drizzle lightly over cooled cakes.

Notes

Texture & Ingredient Notes

  • Chamomile tea provides delicate floral aroma without overpowering sweetness.
  • Almond flour contributes moisture and a tender crumb.
  • Coconut flour helps structure and absorb liquid.
  • Whey protein supports structure and lightness during baking.

Estimated Nutrition (Per Cake – 12 servings)

Calories: ~130
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 45 mg
Sodium: 120 mg
Total Carbohydrates: 6 g
Dietary Fiber: 3 g
Sugar Alcohols: 2 g
Net Carbs: ~1 g
Protein: 6 g
Nutrition values are estimates and may vary depending on ingredient brands.
Distributed by: Luxauro, LLC
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