French Earl Grey Chocolate Cake

  • 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.

Easy recipe difficulty rating
Recipe by
recipe chef
Total Time
recipe time total
60 minutes

You’ll need

Dry Ingredients

  • 205g plain flour
  • 75g cacao powder
  • 1 ½ teaspoon bicarb soda
  • ¾ teaspoon baking powder
  • Pinch of good quality salt

Wet Ingredients

  • 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*

Icing Ingredients

  • 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

How to

*Make French Earl Grey tea milk

  1. 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

  1. Preheat oven to 180°C and grease a 6 cup bundt cake pan.
  2. Sift dry ingredients into a large mixing bowl.
  3. Add wet ingredients (including the French Early Grey tea milk, cooled to room temperature) to a separate bowl and whisk until uniform.
  4. 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).
  5. Allow cake to cool for 10 minutes in the bundt pan before inverting and cooling completely on a wire rack.


  1. 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.
  2. 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.

Serves 8-10

Shop French Earl Grey Chocolate Cake products.

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