This vegan Earl Grey Bundt Cake is dairy free and EASY to make. The flavor comes from real earl grey tea steeped in dairy free milk- no extracts or flavorings needed!
But, I also realize its time-consuming and intimidating for some. So, today I set out to make a cake recipe that requires no building or decoration but is still absolutely beautiful. And the obvious choice was a bundt cake!
Flour: Regular all purpose flour. I always recommend King Arthur Brand.
Leaveners: A combination of baking powder and baking soda to help this cake rise high.
Salt: For balance.
Sugar: For sweetness, structure and moisture.
Non-Dairy Milk: I used So Delicious Coconut Milk, but any dairy free milk works in this bundt cake recipe!
Vegan Butter: For moisture and flavor.
Vanilla: For a background flavor.
Lemon Juice: To jump start the baking sodas rise.
Earl Grey Tea: To flavor the cake.
Choosing the Right Tea
I used Twinnings Loose Leaf Earl Grey.
The bergamot flavor in this Twinnings Earl Grey is quite strong, making it perfect for flavoring a cake.
But, really any brand of Earl Grey will work here.
Do You have to Use Loose Leaf Tea?
In short, no.
But, I choose loose leaf for a few reasons. First, loose leaf tea is usually higher quality. And second, loose leaf tea is easier to measure!
And, in the case of Twinnings Loose Leaf Earl Grey, it is better value than tea bags.
BUT, If you have earl grey tea in tea bags, simply cut the bags open and measure from there. This will be around 4 tea bags worth of tea. It seems like a lot of tea and thats because it is. That mild, floral, citrusy earl grey flavor has to permeate through a lot of cake!
How to Steep the Earl Grey Tea
To achieve a cake with the flavor of Earl Grey throughout, steep a very strong tea into the liquid that will go into the cake.
First, bring the plant milk to a boil, remove the pot from the heat, and put the tea into the pot.
Then, stir the mixture and place the lid on the pot and set a 7 minute timer.
Next, when the timer goes off, strain the whole mixture into a bowl. And be sure to press the tea leaves with a rubber spatula to extract all their liquid.
Finally, to help cool the liquid, melt the non-dairy butter right into the hot tea mixture. As a person who works in a kitchen as my regular job, there is nothing better than accomplishing two tasks at once: Melting the butter and cooling the tea mixture. I love efficiency- and fewer dishes to clean.
Cake Size Options
This recipe will fit into any standard size (10-12 Cup) bundt pan. BUT you can also bake this Vegan Earl Grey Bundt Cake as a sheet cake in a 9x13 pan.
I used this bundt pan from Nordic Ware. But, any bundt pan with any design will work.
Looking for More Cake Recipes?
Earl Grey Bundt Cake
- 10-12 Cup Bundt Pan
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Small Saucepan
- Measuring Cups and Spoons
- 1 ½ Cups Non-Dairy Milk I used So Delicious Coconut Milk
- 5 teaspoon Earl Grey Tea I used Twinnings Loose Leaf
- ¾ Cup Non-Dairy Butter, cut into 12 pieces I used Country Crock Plant Butter
- 2 ½ Cups All Purpose Flour
- 1 tablespoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 ½ Cups Granulated Sugar
- 1 tablespoon Lemon Juice
- 2 teaspoon Vanilla Extract
- Powdered Sugar, for dusting (optional)
- In a small saucepan, bring plant milk to a simmer. Add tea and stir. Cover and allow to steep for 7 minutes.5 teaspoon Earl Grey Tea, 1 ½ Cups Non-Dairy Milk
- After 7 minutes have elapsed, strain tea through a mesh strainer into a large bowl. Press the tea leaves with a rubber spatula to get all of the tea out of them.
- Add the non-dairy butter to the hot tea mixture and set aside to allow non-dairy butter to melt and to allow the mixture to cool a bit. See note.¾ Cup Non-Dairy Butter, cut into 12 pieces
- Meanwhile, grease and flour a 10-12 Cup bundt pan, making sure to get into all the crevices. This is important for getting the cake out of the pan, so take your time.
- Preheat oven to 350* F
- Now mix the batter: Into a medium bowl, combine flour, baking powder, baking soda and salt. Combine with a whisk.2 ½ Cups All Purpose Flour, 1 tablespoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Into the bowl with the tea and butter, add sugar, lemon juice and vanilla. Whisk to combine.1 ½ Cups Granulated Sugar, 1 tablespoon Lemon Juice, 2 teaspoon Vanilla Extract
- Add the flour mixture into the wet mixture and whisk until everything is just combined.
- Scrape the batter into the prepared bundt pan and level it out with a spatula.
- Bake in a 350* oven for 45-50 minutes or until a toothpick inserted into the center of the bundt comes out clean.
- Allow to cool in the pan for at least 1 hour before flipping the bundt cake onto a platter or cake stand.
- Cool completely before dusting with powdered sugar and serving.Powdered Sugar, for dusting (optional)
Let me know how this recipe works for you!