Description
Gluten-free Earl Grey tea cake with a soft, fragrant crumb and optional maple lemon glaze—perfect for brunch or dessert. Vegan Friendly.
Ingredients
- 1 cup unsweetened almond or coconut milk (room temperature if using melted coconut oil)
- 3 Earl Grey tea bags (see note)
- 2 tablespoons apple cider vinegar or lemon juice
- 2 1/4 cups gluten-free all-purpose flour such as Cup4Cup (about 285-300 grams)
- 1/3-1/2 cup cane sugar (adjust to taste)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1-1 1/2 teaspoons lemon zest (optional but recommended)
- 1/2 cup maple syrup
- 1/3 cup melted refined coconut oil or other neutral oil (light olive oil or refined avocado oil)
- 1 teaspoon finely crushed loose leaf Earl Grey tea (optional for stronger flavor)
- Optional topping- 1/4 cup sliced or chopped almonds
- Optional spices - 1/8th to 1/4th teaspoon cardamom and 1/2 teaspoon cinnamon
Optional Glaze
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 1-2 tablespoons lemon juice or almond milk
Instructions
- Preheat the oven to 350°F. Line a 9×5 or 8×4 loaf pan with parchment paper or grease well.
- Warm the almond milk over low to medium heat until hot and just beginning to steam (do not boil otherwise the milk will curdle). Remove from the heat, add the tea bags, cover, and steep for 7–10 minutes depending on desired strength.
- Remove the tea bags and gently squeeze before discarding, then stir in apple cider vinegar or lemon juice. Let it sit for 3–5 minutes to create a vegan “buttermilk.” Slight curdling while it sits is normal.
- In a mixing bowl whisk together gluten-free flour, cane sugar, baking powder, baking soda, salt, and optional spices.
- In a separate large bowl whisk together the tea milk mixture, maple syrup, melted coconut oil, vanilla extract, almond extract (if using), lemon zest, and optional crushed Earl Grey tea.
- Working in batches, add the dry ingredients to the wet ingredients and stir just until combined after each addition. Do not overmix.
- Transfer batter to the prepared loaf pan and sprinkle sliced almonds evenly over the top, if desired.
- Bake for 45–50 minutes (check progress at 40 minutes), or until a toothpick inserted into the center comes out clean. If the loaf begins browning too quickly, loosely tent with foil during the final 10 minutes.
- Let the loaf cool in the pan for 15–20 minutes, then transfer it to a wire rack. Optional: Whisk the glaze ingredients together and brush over the loaf while it is still slightly warm. Sprinkle with extra powdered sugar, if desired.
- Allow the loaf to cool completely before slicing. Gluten-free cakes continue to set as they cool, and slicing too early can make the center seem gummy. See notes for slicing tip!
Notes
Tea tip: Earl Grey flavor can vary by brand. If using loose leaf tea, use about 1–1 1/2 teaspoons per tea bag. For stronger flavor, add a small pinch of finely crushed Earl Grey to the batter.
Flour tip: Gluten-free flour blends vary slightly in weight and starch ratios. For best results, use a gluten free 1:1 flour and measure in grams if possible. I had the best success with Cup4Cup multipurpose flour and Bob’s Redmill 1:1 flour. Note that they weigh differently per 1/4 cup.
Serving tip: For the cleanest slices, place the cooled loaf in the refrigerator for 30–60 minutes before slicing.
Storage: Unglazed loaf: store in an airtight container at room temp up to 2 days or refrigerate up to 5 days. Glazed loaf: once set, store in an airtight container in the fridge up to 4–5 days; bring to room temp before serving.
Freeze slices: wrap individually in plastic wrap or parchment, then place in a freezer-safe bag/container for up to 2 months.
- Prep Time: 10 minutes
- chill time: 10-15 minutes
- Cook Time: 40 - 50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of loaf without glaze)
- Calories: 240
- Sugar: 15.8 g
- Sodium: 147 mg
- Fat: 7.6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
