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A slice of vegan earl grey bundt cake on a plate garnished with rose petals
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5 from 1 vote

Earl Grey Bundt Cake

This Earl Grey Bundt Cake is dairy free and completely vegan and EASY to make. The flavor comes from real earl grey tea steeped in dairy free milk- no extracts or flavorings needed!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Servings
Calories: 302kcal
Cost: $5

Equipment

  • 10-12 Cup Bundt Pan
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Small Saucepan
  • Measuring Cups and Spoons

Ingredients

  • 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)

Instructions

  • 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)

Notes

Make sure to allow the tea mixture to cool for at least 10 minutes before proceeding with the recipe.
To store: cover the cake and leave it at room temperature for up to three days.
Or slice it, then transfer to an air-tight container and freeze for up to a month.

Nutrition

Serving: 1Slice | Calories: 302kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 280mg | Potassium: 76mg | Fiber: 1g | Sugar: 26g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 1mg