Tea isn’t just for drinking. It makes fragrant sponge cakes too! Try this recipe at your next tea party.

Earl Grey ‘Honey’ Loaf Cake With Coconut Cream Glaze [Vegan]





For the Cake:

  • 1 cup, plus heaped 1/2 cup plain flour
  • 1 1/2 teaspoons baking powder
  • 5 Earl Grey teabags
  • 3 flax eggs (3 tablespoons ground flax seed, plus 9 tablespoons warm water)
  • 2 tablespoons golden syrup or agave nectar
  • 3/4 cup vanilla soy milk
  • 1/2 cup coconut oil

For the Coconut Cream Glaze:

  • 1/2 cup coconut cream
  • 3 heaped tablespoons powdered sugar
  • 1 tablespoon vanilla soy milk


To Make the Cake:

  1. Preheat the oven to 350ºF. Grease a 7 1/2-inch oaf pan. Set aside for now.
  2. Sift the flour and baking powder into a large mixing bowl. Empty four of the Earl Grey teabags into the bowl as well; the fifth one will be for the topping.
  3. If you haven’t already, mix the flax eggs in a small bowl and set aside for a few minutes to let them gel; also melt the coconut oil if it’s solid (you can do this over a bowl of freshly boiled water).
  4. Fold the wet ingredients – oil, golden syrup, soy milk, and flax eggs – into the dry ingredients. Be careful not to overmix as this can cause the batter to become lumpy and tough; simply incorporate the ingredients.
  5. Pour the batter into the loaf pan. Bake for 35 minutes, or until a skewer comes out of the cake clean. Cool on a wire rack before releasing the cake from its pan.

For the coconut cream glaze:

  1. Whisk together the ingredients in a bowl until combined and smooth. Start whisking slowly or risk getting powdered sugar all over yourself!
  2. Pour the glaze over the cooled cake and sprinkle over the tea leaves from the remaining teabag.

Nutritional Information

Total Calories: 2248 | Total Carbs: 198 g | Total Fat: 143 g | Total Protein: 33 g | Total Sodium: 935 g | Total Sugar: 40 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.