Earl Grey Yogurt Loaf Cake

5 from 2 votes

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.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 240kcal

Author: Megan Calipari

Cost: $7

Equipment

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

Ingredients

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

Instructions

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.

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