Red Meat Allergy Friendly Vegan Earl Grey Cake
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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
- 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 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
- 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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