Winter time is definitely when I need comfort food the most. And I'm guessing I'm not alone! So here is a recipe of a cake that will I'm sure make you feel better while being rather healthy. And if like me you are an Earl grey fan, you'll be in cloud nine:
I was looking for a nice cake recipe where I could add Earl grey, make my kids happy all the while be gluten free for me and my son. I stumbled upon this recipe on Pinterest. As I'm not a big fan of lavender, I decided to change it slightly. So I hope you will like it that way too:
Ingredients
Chocolate Earl Grey Cake:
1¾ cup almond milk (or other milk of choice)
3-4 Earl grey teabags (I have suggestions if you need )
2 cups sugar (I used coconut sugar but non refined brown sugar works too)
1 Cup of gluten free flour (or 1/2 cup of buckwheat flour and 1/2 cup of almond flour)
½ cup dark cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 eggs
½ cup melted coconut oil, olive oil, or other oil of choice
1 teaspoon vanilla extract
White Chocolate Ganache:
3-4 tablespoons coconut milk or vegetable milk of choice (almond works best I find)
½ cup white chocolate chips or chopped (optional)
Instructions
Chocolate Earl Grey Cake:
Preheat oven to 350F. Heat milk up in a saucepan on the stove or in the microwave until hot, 2-3 minutes. Add teabags and steep for 10-12 minutes, until milk is golden and fragrant. Squeeze milk out of the teabags and discard the bags. Measure out milk and add additional milk to make it 1¾ cup.
Place the dry ingredients into a mixing bowl and stir to combine. Add eggs and melted coconut oil and stir to combine. Slowly mix in Earl Grey milk and vanilla and beat until thoroughly combined. Mix well.
Pour into a greased and floured 10 or 12-inch fluted pan.
Place pan onto the middle rack of the preheated oven and bake for 30-35 (may take more time depending on your oven and the pan you used) or until middle is set and toothpick inserted near the center comes out clean.
Place pan onto a wire rack to cool for a few minutes before inverting onto a serving plate. Drizzle glazing over the top and serve.
White Chocolate/coconut milk glazing (blueberries optional):
Place milk and white chocolate into a heat-safe bowl over a pot of boiling water. Stir until chocolate is melted.
Glazing should drizzle easily from your spoon. If mixture is too thick, stir in an extra tablespoon of milk.
This glaze starts to firm up as it cools so you'll want to drizzle it soon after removing it from the heat.
I added blueberries for the taste and look but I'm sure you can skip it or add any other berries of choice.
I kept some of the cake in tight jars in the fridge for over 4 days and it was still good. Let me know if you need to know anything else in a comment or email. And of course, some outtakes:
