A simple, yet lush cake with perfect delicate hints of black tea and cardamom! Serve alongside fresh fruit, with freshly brewed coffee or tea.

Black Tea Cardamom Cake [Vegan]

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  • 1 cup non-dairy milk of your choice
  • 1-2 tablespoons loose-leaf black tea (about 3-6 tea bags)
  • 1/4 cup or 2 ounces vegan butter, softened
  • 3/4 cup granulated sugar
  • 1 over-ripe banana, mashed
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (or 1 cup white whole-wheat flour, plus 3/4 cup buckwheat flour)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt


  1. Preheat oven to 350°F and butter a medium-sized pan.
  2. Gently heat milk on a stove, or microwave until near boiling, and add tea to milk.
  3. Let tea-steeped milk cool, then strain and set aside. Discard the tea leaves.
  4. Cream butter and sugar in a mixing bowl until light and fluffy.
  5. Add banana and coconut oil and mix well to incorporate.
  6. Stir in tea-steeped milk and vanilla extract and mix.
  7. In another bowl, combine flour with baking powder, baking soda, ground cardamom, nutmeg, and salt.
  8. Combine the wet ingredients with the flour mixture and mix until evenly combined and batter is smooth.
  9. Pour batter into the prepared pan, and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 50–60 minutes.
  10. Cool in pan on a wire rack for 5-10 minutes, remove from pan and allow cake to cool completely before serving.


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