Low Sugar Vegan Earl Grey Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

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Ingredients

12 servings

For the cake

1 cup plant-based milk
Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Silk Organic Unsweet Soy Milk - 64 fl oz Blue Diamond Almond Breeze Unsweetened Original Shelf Stable Almond Milk - 32 fl oz OATLY! 100% VEGAN THE ORIGINAL OAT MILK
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4 earl grey tea bags
1 tbsp apple cider vinegar
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup neutral oil (such as sunflower oil or canola oil)
¼ cup unsweetened applesauce
1 tsp pure vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
3 tbsp plant-based milk
1 tsp pure vanilla extract
1 pinch salt

For serving

1–2 tsp loose earl grey tea leaves, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2
Heat the plant-based milk in a small saucepan over medium heat until steaming but not boiling. Remove from the heat, add the 4 Earl Grey tea bags, and steep for 10 minutes. Remove and discard the tea bags, pressing them gently to extract all the liquid. Let the tea-infused milk cool to room temperature, then stir in the apple cider vinegar and set aside for 5 minutes until slightly curdled.

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