Liv B’s London Fog Sheet Pan Cake
An easy vegan cake that tastes like your favourite tea drink!
Ingredients
- 2 1/2 cups all purpost flour
- 2 tsp loose earl grey tea
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups organic cane sugar (some sugar is processed through bone char)
- 1 1/2 cups unsweetened non-dairy milk
- 1 cup brewed earl grey tea, cooled
- 1/2 cup canola oil
- 1 tbsp vanilla extract
- 1 tbsp white vinegar
- vanilla frosting (storebought or homemade)
Instructions
- Line a 13″ x 9″ baking sheet with parchment, and preheat oven to 350 degrees.
- Whisk together the flour, loose tea, baking soda and salt in a large bowl.
- Place the sugar, nondairy milk, brewed tea, canola oil, vanilla and vinegar in a medium bowl. Stir until combined and the sugar is dissolved.
- Pour the liquid mixture into the flour mixture. Stir gently until combined–do not over mix. A few lumps are fine.
- Pour into the prepared baking sheet and smooth over the top. bake in the preheated 350 degree oven for 18 to 20 minutes, or until a toothpick inserted in the centre comes out clean.
- Remove the cake from the oven and let cool completely. Frost. Cut into slices and serve.