This week we took the boys for the annual pumpkin farm trip. We arrive filled with excitement and took away some great pictures, a few pumpkins and endless family fall memories. C named his freshly carved jack-o-lantern Rooster. I’m not sure how this pet name came to be. He’s been telling us that one day when he gets a dog he wants to name it Rooster. Until then, a jack-o-lantern with the name will do.
Other than the lovely autumn festivities, fall usually means a brief mourning period for me. I know some folks enjoy this season. I love warm summer weather and don’t much care for the cold months of the year. This season only serves as a reminder of the impending winter. We have had some cold autumn rain that has sapped my energy. If you are like me this cake recipe is dedicated to you.
Cold rainy autumn weather makes me need a little bit of citrus-y sunshine treat. This lemon earl grey cake is the most tender, moist vegan cake thanks to the shredded coconut. Infusing the coconut oil with earl grey lets the richness of the bergamot shine through to compliment the lemon.
I hope you have the chance to enjoy the intoxicating aroma of this cake coming fresh from the oven. Please be sure to tag MamaSparrow on your social media pictures of this cake. I would love to see how your’s turns out.
The aroma of this cake coming out of the oven is intoxicating - bergamot, lemon and coconut. Hard to believe this treat is vegan. Tender, moist cake infused with earl grey.
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups sugar
- ⅔ cup earl grey tea infused coconut oil, solid *
- 3 lemons, zested and juiced, separated
- 1 14oz. can full-fat coconut milk
- ¼ cup non-dairy “buttermilk” (1 tsp vinegar and non-dairy milk)**
- 2 tsp vanilla extract
- 1 ½ cup shredded coconut, unsweetened
- 1 ½ cup powdered sugar
- 2 ½ Tb. lemon juice
- Preheat oven to 350 degrees. Lightly oil a standard size bundt pan.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to combine and set aside.
- In a large mixing bowl, cream the sugar and tea infused oil together. Stir in the lemon zest and ¼ cup lemon juice. Set the rest of the lemon juice aside for the glaze. Add the coconut milk, non-dairy “buttermilk”, and vanilla extract. Fully combine.
- Sift the dry flour mix into the wet ingredients in 2 stages. Stir in between each addition. Careful not to overmix. Once the mix is fully incorporated, fold in the shredded coconut.
- Pour the cake batter into the prepared bundt pan. Bake for 50-60 minutes.
- Allow cake to cool slightly, remove from pan and finish cooling before icing. Mix ingredients together for icing. Adjust the wet to dry ratio based on preference. Drizzle over cake and allow to set a few minutes before cutting and serving.
- Cake may be store at room temperature for a few days or in the freezer for 6 months.
*Directions for tea infused coconut oil
14 Tbs. or ½ cup + 2 Tb. coconut oil
21 tsp loose leaf earl grey tea
In a saucepan, melt coconut oil just until it becomes liquid. Mix in the tea leaves. Keep on low heat for about 5 minutes. Remove from heat and allow to stand for 5 minutes. Strain the mixture through a fine sieve squeezing the tea leaves to release as much butter as possible. Set coconut oil aside till it comes to room temperature. If your kitchen is warm it may be helpful to put it in the refrigerator, briefly, till it is solid.
**I’ve been using Good Karma flax milk. It is a great allergen conscious milk - nut and soy free. Use your favorite nondairy that suits your needs. Make as buttermilk with vinegar to help cake fluff up.
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