A soft and moist vanilla cake with notes of Earl Grey Tea. {vegan}

Vanilla Earl Grey Bundt Cake

We’ve got this big box of Earl Grey tea in our pantry. Nobody’s drinking it (Dave liked it for a while, but has moved on to green teas). So there it is every time I go in, taunting me to throw it out… Except I hate wasting things… Then I started seeing Earl Grey recipes on Pinterest and a lightbulb went off!

A soft and moist vanilla cake with notes of Earl Grey Tea. {vegan}

A soft and moist vanilla cake with notes of Earl Grey Tea. {vegan}

The cake is just one of my basic vanilla recipes, only this time I infused the milk with Earl Grey tea. It’s amazing how neither of us were fussy on the tea, but loved the cake. And so did my tasters. The flavour isn’t strong at all, just enough of a whiff to entice you in for more.

A soft and moist vanilla cake with notes of Earl Grey Tea. {vegan}

I did have a little trouble with the cake sticking to the pan, and strongly suggest that you take care in properly greasing and flouring your pan to avoid a mangled cake. I, perhaps, could have been a little more thorough this time round. But was lucky, it released without damage… Or you might want to try this. I recently read that bakers are making their own homemade cake release grease by mixing together equal parts flour, shortening, and oil, and have been reporting great success. Next time, I’m going to give that a try and see how it goes.

 

Vanilla Earl Grey Bundt Cake

Recipe Type: dessert
Makes: one 9-inch bundt cake

A soft and moist vanilla cake with notes of Earl Grey Tea. {vegan}

A soft and moist vanilla cake with notes of Earl Grey Tea.

Ingredients:

cake:

  • 3 cup All-Purpose Flour
  • 1 1/2 cup Granulated Sugar
  • 2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 1/2 cup Non-Dairy Milk (I used almond)
  • 5 bags Earl Grey Tea (I used Twinings)
  • 3/4 cup Grapeseed Oil (or other neutral tasting oil)
  • 1/4 cup Apple Cider Vinegar
  • 4 tsp Vanilla Extract
  • 1 tsp finely grated Orange Zest

glaze:

  • 2/3 cup Powdered Sugar
  • 4 tsp Non-Dairy Milk (I used almond)
  • 1 tsp Vanilla Extract

 

Instructions:

to make the cake:
In a small saucepan, bring the milk to a simmer over medium heat. Remove from heat and  add the tea bags. Cover and allow to steep for 30 minutes. Remove the tea bags and squeeze as much as the liquid from them as you can, back into the milk. Measure the milk again, adding extra milk if necessary, so you have 1 1/2 cups. Set aside and cool to room temperature.

Preheat oven to 350°F and prepare a 10-cup bundt pan.*

Whisk together the flour, sugar, baking soda, and salt. Set aside.

Whisk together the tea infused milk with the oil, vinegar, vanilla, and zest until thoroughly combined. Pour into the flour mixture and  whisk until just smooth.

Scrape the batter into the prepared bundt pan and bake for 40 – 45 minutes, until an inserted toothpick comes out clean.

Allow the cake to cool for 15 minutes in the pan. Invert the cake onto a wire rack and cool completely.

to make the glaze:
Whisk together the powdered sugar, milk, and vanilla. Add extra milk as needed to achieve a desired glaze (I kept mine thick).

 

Notes:
*I had a little trouble with this cake sticking, so be sure to grease and flour your pan thoroughly.

 

http://www.themisfitbaker.com

 

A soft and moist vanilla cake with notes of Earl Grey Tea. {vegan}

 

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24 thoughts on “Vanilla Earl Grey Bundt Cake

  1. Cassia

    What does Earl Grey taste like? I’ve never had it and don’t want to waste money. What other teas do you think would work with this cake?

    Reply
      1. Cassia

        I went to Target and it says Earl Grey also has hints of lavender. I just don’t like lavender. I was wondering if Rooibos or a lemon ginger tea would work.

      2. Starr @ The Misfit Baker

        So you know, lavender was their own embellishment, it’s not in a traditional Earl Grey. I used Twinnings (in their yellow box)… That being said, I think a lemon ginger tea could be really nice in this cake. I’d avoid Rooibos (though admittedly I’m not a fan of it, and probably biased)… I’m happy to help, if you have any more questions. And please, let me know how it goes 🙂

  2. veganhighfives

    Tea flavoured baked goods are so lovely <3

    I love how this recipe uses such simple ingredients, makes me want to go and make one now (but I suppose baking cake at this time on a work night isn't really that sensible… must make this soon anyway!)

    Cody
    🙂

    Reply
  3. Cariann

    I’m a tea addict, so finding this recipe is very exciting! My head is spinning (in a good way) about all the different flavors of tea I could make this with. If it wasn’t so late, I think I’d bake like 10 different tea cakes. LOL!!!

    Reply
    1. Starr @ The Misfit Baker

      Hi Pam… In this recipe, the acidity of the vinegar is used to activate the baking soda. Apple cider vinegar works particularly well because of it’s sweeter flavour. You could try substituting it with plain white vinegar, but it does have a sharper flavour that might be detected in the cake. Another option is to use lemon juice, but the lemon flavour might take over the cake… Perhaps the best substitute would be 2 tablespoons white vinegar mixed with 2 tablespoons of lemon juice.

      Reply
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    1. Starr @ The Misfit Baker

      I haven’t tried it, but cupcakes would probably take 16 – 20 minutes, or two 9-inch round pans would take about 30 minutes (I’d start checking at 26 minutes). This batter is enough that it should make 20 – 24 cupcakes or one 2 layer cake.

      Reply
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