Blueberry Jasmine Tea Cake (gf + df)
I am seriously a tea fanatic. I always drink at least two cups a day and I can never go a day without it. I love it hot, iced, or incorporated into foods! Tea has a ton of healing and soothing properties, and on top of that SO much flavor.
Before I made this cake, I had never really baked with tea. It was a little scary at first because I had no idea what I was doing but let me assure you, it is insanely easy. Like ridiculously easy. Plus, utilizing tea in your baked goods will impress basically anyone because it’s different, fun and seems super gourmet!
To add the tea flavor in this recipe, I combined the almond milk, coconut oil, and tea leaves in a small pot. I heated this on the stove at medium-low and let the tea brew in the liquid for 15 minutes. Brewing for 15 minutes allows the tea flavor to get really strong and makes sure it doesn’t disappear in the cake. Once the 15 minutes are up, all you need to do is strain out the leaves and add the liquid to your batter!
The tea I chose for this cake is the blueberry jasmine tea from Saratoga Tea & Honey Co. I love this blend because it’s fruity and floral at the same time. These flavors transfer into the cake, creating a dessert that tastes sweet, delicate and absolutely delicious. This cake would pair perfectly with a brewed cup of tea on the side.
Happy baking!
xoxo
The Secret GF
*makes one loaf cake
Ingredients:
2 cups Not Your Mama’s Flour
1 tsp baking soda
½ tsp salt
1 tbsp Saratoga Tea & Honey Co. Blueberry Jasmine tea
3 eggs
½ cup coconut oil
1 cup agave (or honey)
½ cup almond milk
Steps:
Preheat the oven to 350⁰F. Line your loaf pan with parchment paper.
Add the almond milk, coconut oil and tea to a small saucepan at medium-low heat. Let the tea brew in the milk and oil for 15 minutes, stirring frequently. If the mixture starts to boil, bring the heat down to low.
While the tea is brewing, prepare the other ingredients. In a medium bowl, whisk together the flour, baking soda, and salt.
In a separate small bowl, whisk the eggs vigorously with the agave until combined.
Once the tea is finished brewing, pour the liquid through a strainer into the flour mixture. Add the agave and egg mixture to the flour immediately after and quickly mix everything together with a whisk. (P.S. – you want to mix everything together quickly so that the warm milk and oil don’t start to cook the egg before everything has had a chance to incorporate into a batter.)
Pour the batter into the loaf pan.
Bake for about 50 minutes, or until a toothpick inserted in the middle comes out clean.
Once done, cool the cake on a wire rack and enjoy!
