French Earl Grey Chocolate Cake
This vegan chocolate cake by @panaceas_pantry is delicately infused with floral, fruity earl grey and drizzled in rose icing.
- 205g plain flour
- 75g cacao powder
- 1 ½ teaspoon bicarb soda
- ¾ teaspoon baking powder
- Pinch of good quality salt
- 285ml (1 cup + 2 tbsp) T2 French Earl Grey tea milk*
- 1 ½ teaspoon apple cider vinegar
- ¾ cup light olive oil
- ⅓ cup + 1 tablespoon rice malt syrup
- ¾ cup/80g brown sugar or coconut sugar
- 2 teaspoon pure vanilla extract
- 2 flax eggs*
- 1 cup coconut milk
- 1/4 cup T2 Just Rose bulbs
- 1 teaspoon rose water (optional)
- 1 teaspoon Pitaya (optional - for colour only)
- 1/2 cup vegan white chocolate chips
*Make French Earl Grey tea milk
- Bring 1 ½ cups of soy milk to a rolling boil then turn off the heat. Add ½ cup T2 French Earl Grey and steep for 5-10 minutes, then strain through a fine sieve, ensuring you squeeze the tea leaves to release milk. You should now have 285ml/1 cup & 2 tablespoons of tea milk – if you do not have this amount, top up with plain soy milk. Set aside to cool to room temperature.
Make the cake
- Preheat oven to 180°C and grease a 6 cup bundt cake pan.
- Sift dry ingredients into a large mixing bowl.
- Add wet ingredients (including the French Early Grey tea milk, cooled to room temperature) to a separate bowl and whisk until uniform.
- Pour wet ingredients into dry ingredients and combine until it just comes together. Immediately transfer to the greased bundt pan and bake for 45-50 minutes (or until you can insert a skewer and remove with only a few crumbs left on it).
- Allow cake to cool for 10 minutes in the bundt pan before inverting and cooling completely on a wire rack.
- Heat coconut milk and T2 Rose buds in a saucepan over a low heat/flame for 5 minutes, then turn off heat and steep for a further 5 minutes. Strain through a fine sieve, squeezing the T2 Rose buds to release milk.
- Immediately add remaining ingredients to the rose milk, and whisk to combine and melt the chocolate.
To serve: Drizzle rose icing over cake when cool and cut into desired portions. The cake will keep well in an air-tight container in the pantry (if there is no humidity), fridge or freezer.
- ** To make flax eggs: combine 2 tablespoons of flaxseeds (or flax meal) with 6 tablespoons of water. Mix well and let stand for 10 minutes until a gel forms.
Shop French Earl Grey Chocolate Cake products.
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