Author Notes: Earl Grey is by far my favorite tea and it does magical things when baked into a cake. This cake recipe is so moist and airy that most people can’t believe it’s vegan. The best thing about the recipe is that it is customizable. I’ve made variations of this cake ranging from cinnamon cardamom to orange oolong. And even though I work at a bakery where butter is king, I find myself constantly returning to this recipe because of it’s simplicity. —Samantha Ardry
Makes: 6 – 4 1/2 cup small bundt cakes/muffins or 12 mini bundt cakes/muffins
ounces unbleached all purpose flour
ounces granulated sugar
ounce loose leaf Earl Grey tea (finely ground)
teaspoon baking soda
ounces applesauce or neutral oil
ounces water or brewed Earl Grey tea, cooled to room temp
tablespoon lemon or orange juice
zest of 1 lemon or orange
- Preheat a conventional oven to 350 F. Grease bundt pans or line muffin tins with papers.
- Combine the flour, sugar, tea, baking soda and salt in a bowl and whisk briefly. Add the remaining wet ingredients and whisk briefly until completely combined.
- Evenly distribute batter in the pan. Rap the pans a couple of times on the counter to release air bubbles. Bake for 25-30 minutes until slightly firm. Let cool 15 minutes and then invert the cakes onto a rack to continue cooling. Dust with powdered sugar or glaze them if desired.