Eosinophilic Esophagitis Friendly Vegan Earl Grey Cake
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cake
- 1 cup plant-based milk
- 4 earl grey tea bags
- 1 tbsp apple cider vinegar
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups organic cane sugar
- ½ cup neutral oil (such as sunflower 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!