Posted on March 03 2020
Morning tea anyone? This dreamy tea cake is a game changer! Not only is it dairy free, its also refined sugar free! And pairs perfectly with a freshly brewed pot of No.06 The Earl Grey. This incredible cake is by the very talented @chloe_laics
3 cups All Purpose flour
1 cup raw cane sugar
1/4 + 1/8 cup corn startch
1 1/2 tsp baking powder
1 1/2tsp baking soda
1 1/2 tsp pink salt
3 cups soy milk
1 cup canola oil
3 tsp apple cider vinegar
1 tbsp pure vanilla extract
3 tbsp No.06 The Earl Grey tea leaves
Add soy milk to a saucepan over low heat, once it simmers, turn the heat off and add in the tea leaves. Let it steep for 10 minutes.
Pour milk over fine mesh shift, discard the tea leaves. Add in apple cider vinegar, set aside while you prepare other ingredients.
Add all dry ingredients in a large bowl, mix well with a wire whisk.
Add all wet ingredients in a separate bowl including soy milk mixture, mix well.
Pour wet ingredients to dry ingredients, mix with a spatula until you get a smooth batter.
Grease your bundt pan well before pour in the batter.
Bake at 175 degrees Celsius in preheated oven for 40-45 minutes or until a tooth pick insert and it comes out clean.
Bon apetit! x