This vegan cake recipe was sent to me many years ago by my friend Mercedes, who got it from Kari Love. It was titled: Darjeeling Lemon Cake. This is a photo of the cake made by Ryan this past weekend. I put out all the ingredients (sous chef work) and he made the cake. He’s allergic to eggs so he loves that he can have a vegan cake.
RECIPE: Makes ONE 8″ or 9″ layer. Oil pan (I used spray on) Preheat oven to 350F (175C)
1 Cup strong darjeeling tea (let cool before using) 1/3 C oil, 1 t white or rice vinegar, 1/2 t vanilla, 1 & 3/4 C flour, 1 C sugar, 1/2 t salt, 1 t baking soda, 1 t tea leaves (left over from making the tea.)
Mix dry ingredients, then stir in wet stuff. Mix well to distribute the vinegar, then throw into an oiled pan to bake for 40 minutes. Cover the cake with aluminum foil if it’s getting too brown. For the glaze, mix 1/2 C powdered sugar with a generous tablespoon of fresh lemon juice and spread it over the cooled cake.
The cake is delicious, light and fluffy. I used powdered sugar on this latest version rather than a glaze. I’ve used Earl Gray tea and a vanilla glaze, too. Try it with any tea you like and let me know how it turns out. Thanks Ryan for being the dessert chef!