This moist earl grey cake with cinnamon streusel is fluffy and vegan. it is easy to make and delicious. Also great as muffins.
Course baking
Cuisine Dessert
Keyword cake
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 1Cake
Author Klaraslife
Ingredients
Makes 1 Cake or 15 muffins
2tbspchia seedsor flax seeds (grounded)
3/4cupoat milkany other plans based milk
2-3earl grey tea bags
1/2stick vegan buttersoftened
1/2cuppacked light brown sugar
1 ½cupsspelt flour
1tspbaking powder
1/2tspbaking soda
1tspkosher salt
1tbspapple cider vinegar
Streusel
1/2cupspelt flour
3tbspvegan butter cold
2tbspsugar
1/2tspcinnamon
Instructions
Preheat the oven to 180 °C. Line 15 wells of muffin tins with paper liners or a 20 cm baking tin.
Place the flax and water in a bowl, stir and set aside to thicken.
In a small saucepan, bring the milk to a gentle simmer over medium-low heat, then immediately remove the pan from the heat don´t allow the milk to boil. Add the Earl Grey tea bags and chill for about 10 minutes, then discard the tea bags.
In a large bowl, combine flour, baking powder, baking soda and salt and then set aside. In a second bowl beat sugar and butter until fluffy and creamy. Add flax egg, milk and vinegar. The mixture will separate but that´s okay.
Add the dry ingredients and stir just until combined. Let the batter sit for few minutes.
Make the Streusel
In a small bowl, combine the streusel ingredients. Mix together with your hands until a crumbly mixture forms. Pour the batter in the tin and sprinkle the streusel topping over the batter, dividing it evenly.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.