One of our customers sent us photos of a delicious looking Earl Grey & maple syrup cake she made for a brunch with friends.  She used bellevue tea earl grey tea bags, of course!

The recipe is from Cottercrunch and here's the recipe:


  • 1 cup almond or coconut milk
  • 2 Earl Grey tea bags
  • 2 1/4 cup gluten free all purpose flour (We use Bob Red Mill’s 1:1 GF Flour)
  • 1/2 cup coconut palm sugar see notes for lower sugar option
  • 1/4 tsp cardamom
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 cup maple syrup (extra for topping)
  • 2 Tbsp Apple Cider Vinegar or Lemon Juice
  • 1/3 cup melted coconut oil
  • 1/2 cup crushed or chopped almond (extra for topping)


  1. Preheat oven to 350F. Line a 9×3 loaf pan with parchment paper or grease thoroughly.
  2. Steep 2 Earl Grey Tea Bags in 1 cup hot coconut or almond milk. Steep so it’s extra concentrated. Set aside.
  3. Sift flour and coconut sugar together into a large bowl. Add in the the remaining dry ingredients: baking soda, baking powder, spices, and salt. Mix to combine.
  4. Add wet ingredients, one at a time, to the dry mix, starting with tea infused milk, then coconut oil, maple syrup, vanilla, and vinegar. Gently mix together.
  5. Lastly, fold in 1/4 cup crushed almonds.
  6. Pour batter into prepared loaf pan.
  7. Add remaining crushed almonds on top.
  8. Bake for 30-35 minutes or until toothpick or knife inserted into the center comes out clean.
  9. Remove pan from oven and let cool completely.
  10. Drizzle extra maple syrup on top and optional powdered sugar.
  11. Slice and serve.
  12. If not serving right away, wrap in foil or keep in air tight container until ready to serve. Freezes well.



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