If you know me, you’ll know that I drink a lot of tea. I drink it often and always in a big mug. But did you know that you can also use tea in the kitchen? You can cook and bake with tea! I’ve created a baking recipe with tea; this Tea Bundt cakes! They’re vegan and sugar-free. I used tea to make them but they also taste great with a cup of tea. You can treat them like scones, so they’re great with some clotted cream and/or jelly. But this pink frosting is also a nice touch.
When I was younger I always used regular tea bags to make my cup of tea, but ever since I discovered fresh tea leaves I use them instead. The tea is much richer in taste, it’s better for the environment because you don’t need all the packaging and it’s a more pure product.
For these vegan and sugar-free tea bundt cakes I used the fresh Oolong tea from RIES Herbal Tea. Their Oolong Tea is a mix of black and green Chinese tea. The tea is organic and low in theïne.
Recipe Tea Bundt cakes (vegan & sugar-free)
* Two heaped teaspoons of Ries herbal tea (I used Oolong)
* 200 ml unsweetened almond milk (or any other plant-based milk)
* 300 grams flour
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 60 grams coconut oil
* 2 tablespoons of maple syrup
Put the fresh Oolong tea leaves in a tea bag or sif. Heat up the almond milk in a pan or in the microwave (1.5 minute) and add the teabag to the hot milk. Let it stand for at least 10 minutes.
Preheat the oven to 180C (350F). In a large bowl, combine all the dry ingredients. Add the wet ingredients and mix well until you get a smooth batter.
Lightly grease 1 big bundt cake tin or 12 mini bundt cake tins. Scoop the batter in the tin(s). Bake for 20-30 minutes until a toothpick inserted comes out clean.