Have you ever had a cup of tea and just wanted a little something to go with it? Have you ever thought about putting tea into your baking?
This cake is the answer to both. It is a mildly sweet cake that has that light and fluffy cake texture with the mild floral hint of chamomile. It goes perfect with a cup of tea or coffee. It can totally be a dessert too. The best part is this cake is oil-free.
2 cups whole wheat pastry flour
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
1 cup applesauce
1 cup plus 2 tablespoons milk
3/4 cup maple syrup
Preheat Oven to 350˚
Heat your milk just until it is hot but not boiling. You can do this on the stove or in the microwave. One the milk is hot add the chamomile tea (bags or loose leaf in a tea basket). allow the tea to steep in the milk for ten minutes.
In a large mixing bowl combine the flour, baking powder, baking soda, and salt.
Remove the tea from the milk. Reserve 2 tablespoons of the milk for your icing.
To the milk add the applesauce, maple syrup and vanilla extract. Mix well.
Pour your wet ingredients into your dry ingredients and mix until just combined. You don't want to overmix.
Pour the batter into a nonstick bundt pan.
Bake for 30 minutes.
While the cake is baking prepare your glaze by mixing all of the glaze ingredients together until smooth.
Allow to cool. Once the cake is cool you can drizzle your glaze all over the cake.
I topped mine with some chopped pistachios for presentation but you could also add other chopped nuts or some fresh berries.
This cake will last for 5-7 days.
This cake is not too sweet, just as it should be. No thick layer of sugar filled frosting. Just a nice glaze that perfectly tops it off. You'll get that floral note from the chamomile tea with the perfect sweetness from the applesauce and maple syrup.
Top with some chopped nuts or fresh berries for the perfect afternoon treat or a nice light dessert.
Are you ready for some tea and cake?
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