This Chocolate Earl Grey Cake with Lavender Ganache is gluten-free, moist, fragrant, and delicious.
Sometimes you make plans…and sometimes things just fall into your lap. This blog was one of those things that just happened—two years ago this month! I was Instagramming my daily food pics, you know as usual 😜, and was including the recipes in the caption. After a few months people began asking what my blog was called, where could they find more recipes, or if there was a way to print them out. I had a few friends encourage me to start a blog. At first, I disregarded the idea because I didn’t believe I really had anything of value to share with anyone. I mean, I’m not a writer or a professional chef. I’m just a mom cooking meals in my little kitchen for my family and taking pictures on my iPhone!
But that nagging feeling wouldn’t go away. Starting a blog wasn’t a horrible idea. If anything, it would be like an online recipe box to organize my recipes and allow those few people the ability to print out the recipe. It could also be my creative outlet, giving me the chance to use those photography and design skills I learned in college while working towards my BFA degree. Great hobby for “mommy time” too. Us moms definitely need our “me” time throughout the week, right moms?! 😉
I honestly would never have imagined I’d enjoy it so much or get the opportunity to meet so many amazing people from all over the world with this online space. And I wouldn’t have believed you if you told me that hundreds of thousands of people would visit this little blog each year and create the recipes I share. Mind blown!
God obviously knew what I needed over what I wanted. It’s been a fun couple of years and I’ve definitely grown in all aspects, including photography and recipe development.
I’m so thankful for all of you who continue to visit this space each week, whether it’s to see what’s new, grab a recipe, or to pop by and leave an encouraging word—thank you for your support! It’s truly humbling and so very appreciated! 😊
To celebrate this milestone and the start of this second year, what screams celebration more than cake?! This dark chocolate cake is flavored with fragrant Earl Grey tea and then drizzled with a creamy white chocolate ganache infused with lavender. Oh. em. gee. Guys, this cake is so good, especially if you’re a fan of Earl Grey tea and lavender. The combo of those two things paired with chocolate is just the best thing since, well, coffee and chocolate, which is also ah-mazing! If you like coffee + chocolate, check out my Salted Chocolate Mocha Cupcakes, which will take you to chocolate heaven!
This cake (frosting aside) is gluten, dairy, and refined sugar free. It’s incredibly moist and not overly sweet with subtle fragrant flavors of the tea and lavender. It’s the perfect cake to celebrate any occasion and I hope you give it a try!
- 1¾ cup almond milk (or other milk of choice)
- 3-4 Earl Grey teabags
- 2 cups Coconut Sugar
- 2 cups gluten-free all-purpose flour (I recommend Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
- ½ cup dark cocoa powder (I use Hershey's Special Dark Cocoa)
- 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
- 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. (can also omit tea bags and use plain milk for regular chocolate cake or substitute brewed coffee instead of milk and tea for a more intense chocolate flavor!)
- Place sugar, flour, cocoa, baking soda, baking powder, and salt into a large 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. Scrape down the sides and the bottom of the bowl and mix well.
- Pour into a greased and floured 10 or 12-inch fluted bundt pan. The pan I used is this one.
- 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 ganache over the top and serve.
- Heat 3 tablespoons coconut milk with lavender and press lavender pods with the back of a spoon to release the flavor. Strain lavender and discard.
- Place lavender milk and white chocolate into a heat-safe bowl over a pot of boiling water. Stir until chocolate is melted.
- Ganache should drizzle easily from your spoon. If mixture is too thick, stir in an extra ½-1 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.