Chocolate Earl Grey Cake

If you need a cake or pudding that is easy and delicious for someone who has a gluten intolerance/allergy then look no further. The same applies if they are lactose intolerant

It goes incredibly well with Coffee Icecream or peanut butter icecream for that matter (thank you Lily for your seal of approval on that one!) but is also good with whipped cream if you want to keep it simple

Because the cake uses ground almonds rather than flour it has a denser pudding like texture rather than the lightness of a sponge   That is a good thing in this instance as you’ll find when you eat it!

Should you want to omit the Earl Grey simply don’t infuse the teabag in the boiling water and add the cocoa straight away.  I think the tea adds a subtle spice note to the cake but the thought of tea in a cake may fill you with horror!

NB

If you need this recipe to be vegan then swap the eggs for a branded egg replacer or use 1 1/2 tbsp ground flaxseed with 3tbsp water for each egg   Make this mix up at the beginning of recipe to allow it to thicken slightly before adding to cake.   Incorporate the mix at the same time as you add the cocoa mixture to the cake rather than beating it with oil and sugar

Ingredients

  • 1 Earl Grey teabag
  • 125g boiling water
  • 50g cocoa powder (I use Green & Blacks)
  • 2 tsp vanilla extract
  • 150g olive oil (regular not extra virgin)
  • 200g caster sugar
  • 3 eggs or equivalent (see above)
  • pinch salt
  • 1/2 tsp bicarbonate of soda
  • 150g ground almonds

Method

  1. Oil and line the base of a 22/23cm springform tin
  2. Turn oven on to 170c
  3. Measure out boiling water and add teabag. Allow to steep for a minute before removing teabag
  4. Add cocoa and vanilla extract to tea and whisk out lumps.  Leave to cool
  5. Put sugar, oil and eggs (if using) into mixer and beat until pale and slightly thickened.
  6. Reduce speed and add cocoa mix (and if vegan the egg replacement mix)
  7. Add ground almonds, bicarbonate of soda and salt and mix till incorporated
  8. Pour batter into prepared tin and bake for 45 mins or until knife comes out clean
  9. Allow cake to cool for 15 minutes in tin before running a knife round outside and releasing tin.
  10. Do not refrigerate as this ruins the texture of the cake
IMG_1093

Chocolate Earl Grey Cake with peanut butter icecream

2 Comments

  1. Lisa Carter says:

    Lily and Mum made the cake this afternoon and the whole family loved it. The 15 year old’s comment was ‘it was really lovely and I don’t like cake!’ Delicious and easy to make.

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