This Earl Grey Lavender Cake recipe yields a soft, moist cake that is absolutely delicious. This cake is flavored with real earl grey tea and lavender flowers- no extracts or flavorings required!
This Earl Grey Lavender Cake is the perfect cake for any celebration. It has floral notes from the lavender and citrusy notes from earl grey tea. Best of all, you don't need any extracts or flavorings. All the flavor in this cake recipe comes from steeped tea and lavender flowers.
Ingredients for Making Earl Grey Lavender Cake
This cake has super simple ingredients and a simple method. You will not believe how easy this recipe is to execute. Here is what you will need:
Flour: Regular old all purpose flour for this recipe. I always recommend King Arthur brand all purpose flour. The quality is unmatched.
Leaveners: A combination of baking powder and making soda help keep this cake light and fluffy.
Salt: To balance everything out.
Sugar: Sugar sweetens, add structure and keeps the cake moist. Don't reduce the sugar!
Dairy Free Milk: I typically use So Delicious Unsweetened Coconut Milk in my recipes. But any unsweetened dairy free milk you have on hand will work.
Earl Grey Tea: I use Twinnings Loose Leaf Earl Grey Tea here. It has a strong bergamot flavor and for me its easy to find. But, if you can't find loose leaf earl grey, you can always cut open a few tea bags to measure the correct amount of tea.
Dried Lavender Flowers: This is the one ingredient that may be harder to find. I ordered my dried lavender flowers from amazon. Be sure to use food grade lavender-- not just the kind for potpourri!
Lemon Juice or Vinegar: Acid activated the baking soda, kickstarting the rise.
Vanilla: Because all baked goods need a dose of vanilla.
Steeping Earl Grey and Lavender Flowers to Flavor the Cake
The most important part of this Earl Grey Lavender Cake recipe is the steeping of the tea and lavender flowers. This is where all the cakes flavor comes from.
First, measure the non dairy milk into a small saucepan with a tight fitting lid.
Then, over medium high heat, bring the liquid to a boil.
Next, add the earl grey tea and lavender flowers. Then, cut the heat, give the mixture a quick stir and cover with the lid.
Now, set a timer for 5 minutes.
Finally, when the timer goes off, strain the liquid into the bowl where you plant to mix the cake. And, make sure the press down on the tea and flowers in the strainer to extract as much liquid as possible.
And thats that! You will be left with a super strong tea that will flavor this Earl Grey Lavender Cake.
Cake Size Options
I chose to make a 6 inch layer cake with this recipe. If making a layer cake is intimidating to you, this cake can be make into cupcakes! It will make about 14 cupcakes. Simply line a cupcake tin with liners, fill them ⅔ of the way up and bake them for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Similarly, you can bake this recipe in a 9x9 square pan but it will take longer than 18 minutes. Just be sure that a toothpick inserted into the center comes out clean.
And, if you don't have three 6 inch cake pans, but still want a layer cake, this recipe can be baked in two 8 inch cake pans. These may take a little longer than 18 minutes.
Looking for More Cake Recipes to Try?
Earl Grey Lavender Cake
Equipment
- 1 Small Saucepan with a tight fitting lid
- 1 Mixing Bowl
- Measuring Cups and Spoons
- 3 6" Cake Pans or 2 8" cake pans or a cupcake tin
- 1 Whisk
- 1 Spatula
Ingredients
- 1 Cup Unsweetened Non Dairy Milk
- 4 teaspoon Earl Grey Tea
- 1 tablespoon Dried Lavender Flowers
- 1 Cup Granulated Sugar
- ⅓ Cup Canola Oil
- 1 ½ teaspoon Lemon Juice or White Vinegar
- 1 teaspoon Vanilla Extract
- 1 ½ Cups All Purpose Flour
- 2 tsp Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain
Instructions
- In a small saucepan over medium high heat, bring the non dairy milk to a boil.
- Into the saucepan add the earl grey tea and lavender flowers. Stir to distribute, remove from heat, and cover with a tight fitting lid.
- Allow the tea mixture to steep for 5 minutes.
- After 5 minutes have elapsed, strain the tea mixture through a fine mesh strainer into a large mixing bowl. Press the tea and lavender flowers in the strainer with the back of a spoon to extract as much liquid as possible. Set the hot milk tea aside for 30 minutes.
- Meanwhile, prepare the cake pans by greasing them with shortening or coconut oil and inserting parchment rounds into the bottom, or lining a cupcake tin with liners.
- Preheat oven to 375*
- Into the milky tea add sugar, oil, lemon juice or vinegar and vanilla. Whisk well to combine.
- Place a sifter over the top of the bowl with the liquids and measure the flour, baking powder, baking soda and salt into it
- Sift the dries into the wet ingredients and whisk until combined.
- Divide the batter evenly among your prepared cake pans or cupcake tin. *See Note*
- Bake in a 375* oven for 16-18 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow to cool for 1 hour I the pans. Then I necessary, loosen the cakes from the perimeter of the pans with a paring knife and turn them out onto a parchment lined baking tray to cool completely before decorating.
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