This Earl Grey Yogurt Loaf Cake is soft, moist and eggless! All of the flavor in this loaf comes from steeped earl grey tea. No extracts or flavorings required.Jump To Recipe
This loaf is an earl grey tea lovers dream! Its easy to make and all of the flavor comes from steeped tea. I like to serve this cake simply, but it would be delicious with macerated berries and whipped cream.
Plant Milk: I used Oatly Oatmilk, here. Any plant milk will work!
Earl Grey Tea: My top pick is Twinnings loose leaf Earl Grey Tea. It has a lot of flavor which makes it perfect for baking.
Sugar: Regular Granulated sugar, here.
Yogurt: I used So Delicious Plain Unsweetened Coconut Yogurt, but any unsweetened yogurt will work, here. Just don't use Greek Style!
Oil: I used canola oil.
Vanilla: For background flavor.
Flour: Regular all purpose flour, here.
Leaveners: A combination of baking powder and baking soda help this Earl Grey Yogurt Loaf Cake rise tall and keep it light and fluffy.
Salt: For balance.
This loaf cake is easy to make and uses simple methods.
Start by steeping the earl grey tea in the plant milk.
Then, strain the tea leaves out. Make sure to press the tea leaves to get as much liquid out as possible.
Next, combine the sugar, yogurt, oil, tea infused milk and vanilla in a large bowl and whisk away.
Now, add the dry ingredients into the bowl and whisk until a batter is formed.
Finally, scrape the batter into a prepared loaf pan and bake the Earl Grey Yogurt Loaf Cake.
And thats it!
The only piece of equipment that is different than most of my other recipes is a fine mesh strainer.
This is necessary to strain the tea leaves out of the milk. If you don't have one, you can use cheese cloth.
Top Recipe Tip
Strain the tea infused milk into a measuring cup to be sure that you have the correct amount of liquid.
You should have just under a half of a cup. If you are some where close to that, thats great. If not, press the tea leaves more firmly.
To store this eggless Earl Grey Yogurt Loaf Cake, transfer the cake slices into an air tight container and store at room temperature for up to 3 days.
Or freeze for up to a month.
To defrost, pop a piece into a microwave or toaster oven depending on your preferred texture.
Looking for More Loaf Cake Recipes?
Vegan Lemon Raspberry Loaf Cake
Vegan Lemon Loaf by: Running on Real Food
Earl Grey Yogurt Loaf Cake
- 1 8.5"x 4.5" Loaf Pan
- Parchment Paper
- 1 Small Sauce Pan
- 1 Small Mesh Strainer
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Spatula
- ½ Cup Plant Based Milk
- 2 tablespoon Earl Grey Tea
- 1 Cup Granulated Sugar
- ¾ Cup Plain Unsweetened Non-Dairy Yogurt Not Greek Style
- ½ Cup Canola Oil
- 1 tablespoon Vanilla Extract
- 2 Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- Preheat oven to 350* F. Prepare a loaf pan by greasing and inserting a parchment sling. See photo for reference.
- Combine the non dairy milk and tea in a small saucepan over medium low heat. Bring to a simmer, cover and allow to steep for 7 minutes.½ Cup Plant Based Milk, 2 tablespoon Earl Grey Tea
- Strain the tea using a fine mesh strainer, being sure to firmly press the tea leaves to get as much liquid out as possible. You should be left with just shy of a half cup.
- In a large bowl, combine the sugar, yogurt, canola oil, tea infused milk and vanilla. Stir with a whisk to combine.1 Cup Granulated Sugar, ¾ Cup Plain Unsweetened Non-Dairy Yogurt, ½ Cup Canola Oil, 1 tablespoon Vanilla Extract
- Into the bowl add the flour, baking powder, baking soda and salt. Stir with a whisk to form a batter.2 Cups All Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Switch to a spatula and scrape the batter into the prepared loaf pan, spreading the batter evenly.
- Bake in a 350* oven for 52-56 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool before slicing and serving.
Leave a Reply