When I first stumbled upon this recipe, I was smitten and had to make it ASAP. Earl Grey tea and chocolate cake combined? Yes, please! It took me a couple tries to get vegan substitutions and the tea:chocolate ratio just right but I think I got it. New favorite dessert!
6 Earl Grey tea bags
1 cup water
1/2 cup butter (I used Earth Balance), softened
3 flax eggs
1 1/2 cups sugar
1 handful vegan chocolate chips (I tried one cake with an insane 90% dark chocolate bar and preferred the chips. Too much cocoa overpowers the tea)
1/4 cup cocoa powder
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt (I used SoDelicious coconut)
1 teaspoon vanilla extract
confectioners’ sugar to pretty it up
•Heat oven to 350°f. Grease bundt pan
•Brew tea in the water until it is the darkest cup of tea you’ve ever seen. I probably let this steep for 10 minutes. (I mixed up and let my flax eggs set around this time too.) Remove tea bags and set aside.
•In one bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
•In another bowl whisk together melted chocolate, tea, 1/2 cup EB, flax eggs, yogurt, vanilla.
•Pour the wet ingredients into the dry ingredients and whisk until combined.
•Pour batter into prepared pan. Bake for 40-50 minutes. Let stand for about 5 minutes
•Turn out of pan and cool. Dust with confectioners’ sugar.