How long does jasmine lavender tea cakes [vegan] take to make?

This beverage can be prepared in just 5-10 minutes.

Can jasmine lavender tea cakes [vegan] be made ahead?

Some beverages can be prepped ahead. Check recipe for specific instructions.

Can I make jasmine lavender tea cakes [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is jasmine lavender tea cakes [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does jasmine lavender tea cakes [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Jasmine Lavender Tea Cakes
[Vegan]

AE By: Alex Edmondson

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Discover more recipes with these ingredients

Jasmine Lavender Tea Cakes [Vegan]

These little tea cakes are light and delicate nibbles that are great for serving at brunch. Not only do they taste delicious, but baking these fills your house with the smell of lavender and jasmine. Plus they’re quick and easy to make, so even if you’re running late, you’ll still... Read More

Ingredients You Need for Jasmine Lavender Tea Cakes [Vegan]

For the Cakes:

3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons vegan butter
1/4 cup coconut oil
1/2 cup vegan brown sugar
1/2 cup pure cane or white sugar
2 tablespoons ground flaxseed, plus 6 tablespoons water whisked together
1 teaspoon pure vanilla extract
1 cup brewed jasmine tea
2 teaspoon ground lavender buds

For the Glaze:

1/2 cup of brewed jasmine tea
1 teaspoon ground lavender buds
1/2-1 cup powdered sugar, depending on how sweet and thick you want your glaze to be

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How to Prepare Jasmine Lavender Tea Cakes [Vegan]

Preheat oven to 350°F and lightly grease a mini muffin pan.
In a large bowl, combine the flour, baking powder, baking soda, and salt and stir until well-combined.
In another medium bowl, whisk together the vegan butter, coconut oil, and sugar until smooth.
Add the flax-water mix, vanilla, and tea to the liquid mix and whisk together until smooth.
Combine the wet ingredients into the dry and whisk until everything is well-combined. Fold in the lavender buds.
Pour the batter into the mini muffin pan filling, close to the top. These teacakes won’t rise much. Bake for about 20-25 minutes.
While your teacakes are baking, prepare the jasmine tea glaze. In a medium bowl, combine the tea, lavender, and powder sugar, and whisk until thickened. Taste test as you go to determine how sweet to make it.
Drizzle the glaze over the teacakes and serve warm.