by Jessica Bose
Anyone who knows me can surely vouch for how much tea I drink. Typically, I drink three cups a day. A cup after coffee, a cup after work, and a cup before bed. Sometimes, if I’m lucky, I’ll have a fourth. A fourth!? C’mon, that’s a little excessive isn’t it? Not quite, because my fourth happens to be in the form of a dessert. In a tea-infused cake, to be exact.
As a vegan tea-lovin’ baker, it only makes sense that I’ve somehow found a way to marry the two together. To do so, I simply take a few tablespoons of tea and grind it to a powder using a small blender. Then, I take the tea powder and steep it in warm non-dairy milk. Lastly, I let the milk cool to room temperature and incorporate it into my cake batter. It’s a super easy way to introduce flavor to any cake you bake!
- 3 TB. tea leaves
- ¾ cup oat milk
- 2 flax eggs (2 TB. ground flax, 6 TB. water)
- 1 ¼ cup flour
- 1.5 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ¾ c. coconut oil, melted
- 1 c. organic sugar
- 1 - 14 oz. can coconut cream, chilled
- ½ cup organic powdered sugar
- ½ tsp. vanilla extract
- Optional toppings: citrus zest, fresh fruit, coconut shreds, ground tea, etc.
- Step 1 Preheat oven to 350 degrees. Grease and line a 6” cake pan with coconut oil and parchment paper.
- Step 2 Grind the tea leaves to a powder in a blender or food processor.
- Step 3 Heat the oat milk to a scald, remove from heat, and add the tea leaves. Let steep until cool.
- Step 4 Make the flax eggs by combining 2 TB. ground flax seed with 6 TB. water. Stir with a fork and let rest for 10 minutes.
- Step 5 In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
- Step 6 Add the flax eggs and melted coconut oil to the cooled milk and whisk.
- Step 7 Make a well in the center of the dry ingredients and pour the milk mixture into the well. Whisk until batter is smooth.
- Step 8 Add the batter to the prepared cake pan and bake for 25-30 minutes or until a toothpick in the center comes out clean. Then, remove from the oven and let cool completely.
- Step 9 Meanwhile, make the coconut whipped cream icing. Begin by placing the bowl of an electric mixer and a whisk attachment in the freezer for 10 minutes.
- Step 10 Scoop out the hardened cream from a can of chilled coconut cream and add it to the chilled bowl. (Strain out any liquid in the can and use it in smoothies!).
- Step 11 Add powdered sugar and vanilla and mix until creamy and smooth. If the cream isn’t thick enough, you can add 1 TB. of tapioca powder to thicken it. Once made, the cream may be kept in the fridge, where it will continue to thicken up.
- Step 12 When the cake is completely cool, top it with coconut whipped cream and desired toppings.
The following cakes were made using tea blends from Art of Tea, an award-winning tea importer and wholesaler based in Los Angeles, California. Their teas are fair-trade, sustainable, and organic. The blends are perfectly balanced and make an excellent addition to your tea-infused cakes!
The first tea-infused cake I ever made was infused with earl grey. As a regular tea-drinker, I must admit, I’m not usually a fan of black tea. However, I found the combo of tea, sugar, and cake completely to-die for. Therefore, I was very excited to test Art of Tea’s Big Sur Black Tea in my cake recipe. The Big Sur tea is an earthy tea inspired by the woods in Big Sur, California combined with spearmint, peppermint, and cornflowers lending it a creamy, mint and citrus flavor profile. I enjoyed a cup before baking it into a cake, and was delighted by how naturally sweet it was. Big Sur, when transformed into a cake created the perfect balance of earth tones and minty-sweet bliss.
The second tea I baked into a cake was Art of Tea’s Sakura. This is a white tea blended with rosehips, hibiscus, and rose petals. The tea itself smells soft and sweet like a rose garden. In the steeped tea, the hibiscus brings a lemony-tart, yet rich flavor to compliment the lightness of the rose. This pair works perfectly when infused into cake because it adds a naturally sweet, floral profile that many of us aren’t used to tasting in desserts. If you’ve never baked flowers into a cake, this is definitely a beautiful place to start!
The final tea cake is a coconut dream. It’s infused with Art of Tea’s award-winning White Coconut Creme tea. This white tea is combined with safflower, cornflowers, and coconut. It’s light in body, yet smooth and creamy in texture, which makes it a star in a cake! In addition, it pairs excellently with the coconut oil in the recipe, and just when you think it couldn’t get any better, it’s topped with coconut whipped cream icing. This is best eaten on a comfortable lawn chair with your eyes closed while you dream of a tropical paradise.
These cakes are just three examples of the amazing flavors you can infuse into your desserts using tea. Other teas you can use include, but are not limited to:
- 9:00 PM, an herbal blend reminiscent of peach cobbler
- Happy, a fruity green tea with bits of apples and raspberries
- Tali’s Masala Chai, an aromatic black tea that will awaken your senses with cardamom, cinnamon, and ginger.
- Earl Grey Creme, a rich, aromatic black tea with bergamot and notes of French vanilla.
Comment below to let us know what your favorite tea is and why you would use it in a cake recipe!
All Images by Jessica Bose