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London Fog Tea Cake

1/2

London Fog Tea Cake

2/2

By Radish Roots

London Fog Tea Cake

Prep:15minCook:40min

A light and flavorful bundt cake bursting with herbal fragrances and pair perfectly with tea.

Updated at: Thu, 17 Aug 2023 13:53:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

64

Moderate

Nutrition per recipe

Calories3298.3 kcal (165%)

Total Fat122.3 g (175%)

Carbs525.4 g (202%)

Sugars326.8 g (363%)

Protein38.4 g (77%)

Sodium2253.9 mg (113%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2earl grey tea bags

1 cupalmond milk

½ cupcoconut oil

1 cupcoconut sugar

or 2 flax eggs, 2 tbsp ground flax + 5 tbs water

2 cupsflour

4 tspbaking powder

½ tspalmond extract

1 cuppowdered sugar

2 Tbspalmond milk

½ tspvanilla extract

Instructions

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Notes

7 liked

0 disliked

Delicious

Go-to

Fresh

Moist

Sweet

N· 2 weeks ago

Under 30 minutes

For whatever reason, I could not access the instructions, but I could access the ingredients. This cake seemed vaguely vegan, but I tweaked it to make sure the Earl Grey flavor was shining through and not masked by the excessive coconut. I did 1/4c room temp butter & 1/4c melted coconut oil. I also halved the sugar, and did 1/4c brown sugar and 1/4c white sugar. First I creamed together the fats and sugars, and added the tea leaves which I ground fine with a mortar and pestle. I added the eggs & vanilla after that until just combined, then I added the dry ingredients gradually, and then I gradually added the milk (to ensure consistency was correct without a recipe). I could have potentially heated the milk and infused it with the milk, but I found this unnecessary and I preferred adding the finely ground leaves directly. It was extremely good. The consistency was perfect, I didn’t do any glaze or additional toppers.

For whatever reason, I could not access the instructions, but I could access the ingredients.

This cake seemed vaguely vegan, but I tweaked it to make sure the Earl Grey flavor was shining through and not masked by the excessive coconut.

I did 1/4c room temp butter & 1/4c melted coconut oil. I also halved the sugar, and did 1/4c brown sugar and 1/4c white sugar.

First I creamed together the fats and sugars, and added the tea leaves which I ground fine with a mortar and pestle. I added the eggs & vanilla after that until just combined, then I added the dry ingredients gradually, and then I gradually added the milk (to ensure consistency was correct without a recipe).

I could have potentially heated the milk and infused it with the milk, but I found this unnecessary and I preferred adding the finely ground leaves directly. It was extremely good. The consistency was perfect, I didn’t do any glaze or additional toppers.