There’s something truly magical about the aroma of Earl Grey tea, isn’t there? That distinctive blend of black tea with the bright, citrusy notes of bergamot is pure comfort in a cup. I’ve always loved it, and honestly, I dreamt of capturing that elegant flavor in a cake. But transforming classic baked goods into fabulous gluten-free versions can sometimes be tricky. You worry about texture, about losing that delicate crumb. That’s why I was absolutely thrilled to crack the code for this gluten free Earl Grey cake. It’s more than just tea-flavored; we’re talking about actually infusing the batter with the fragrant leaves and pairing it with fresh orange zest, creating a symphony of flavors.
Unlike some gluten-free cakes that can be dense, this gluten free Earl Grey cake uses a clever combination of oat and almond flours to achieve a tender, moist crumb that holds its own beautifully. It’s the perfect balance of sophisticated tea flavor and sweet, buttery cake. If you love baking Gluten-Free Chocolate Cake or even a simple Gluten-Free Sheet Cake, you’ll adore finding how easy it is to make this elegant gluten free Earl Grey cake. Trust me, your afternoon tea is about to get a serious upgrade with a slice of this exquisite gluten free Earl Grey cake. Let’s bake some gluten free Earl Grey cake magic!
Tips for Recipe Success
- Why Resting the Batter is Essential: Don’t skip the crucial step of letting the batter rest while your oven preheats. Gluten-free flours, like the oat and almond flours used here, need time to absorb moisture. This resting period allows them to properly hydrate, resulting in a significantly better crumb and texture in your finished cake.
- Unlock Maximum Citrus Flavor: Rubbing the orange (or lemon!) zest directly into the sugar before creaming the butter is a pro trick derived right from this recipe’s advice. This process releases the oils from the zest, infusing the sugar with intense flavor and fragrance that permeates the entire batter. This simple step enhances flavor in any citrus cake, including a classic gluten-free lemon cake!
- Room Temperature Ingredients Matter: Ensure your butter, eggs, and milk are all at room temperature before you begin mixing. Ingredients at a similar temperature emulsify and combine much more smoothly than cold ones, leading to a more uniform batter and a tender, well-risen cake.
- Choose the Right Almond Flour: The recipe specifies fine-ground almond flour, not almond meal. Almond meal is coarser and contains almond skins, which can result in a heavier, denser cake texture. Using fine-ground flour contributes to the light and fluffy texture recommended for this gluten-free cake.
- Bake Until Just Right: Avoid over-baking, which is a common pitfall for gluten-free goods that can lead to dryness. Bake only until a toothpick inserted into the center comes out with just a few moist crumbs attached, not completely clean. This ensures your cake remains beautifully moist and tender.
Essential Equipment for This Recipe
To prepare this delicious recipe, you’ll need the following kitchen tools:
- Mixing Bowls – A set of good mixing bowls is essential for any baker.
Find Mixing Bowls on Amazon - Measuring Cups and Spoons – Precise measurements are crucial for baking success.
Find Measuring Cups and Spoons on Amazon - Baking Sheets – Needed for baking cookies, pastries, and more!
Find Baking Sheets on Amazon - Whisks – Essential for properly mixing liquids.
Find Whisks on Amazon - Spatulas – Perfect for scraping bowls and spreading batter evenly.
Find Spatulas on Amazon - Food Processors – For chopping and processing ingredients quickly.
Find Food Processors on Amazon - Saucepans – Ideal for heating sauces and liquids.
Find Saucepans on Amazon - Chef’s Knives – A good chef’s knife is the cornerstone of any kitchen.
Find Chef’s Knives on Amazon - Cutting Boards – Protect your countertops while you prep.
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Frequently Asked Questions
Why use oat and almond flour for this gluten free Earl Grey cake? Can I swap them?
That’s a great question! We specifically chose certified gluten-free oat flour and fine ground almond flour for this gluten free Earl Grey cake because they work together beautifully to create a tender, moist crumb that holds up well – something that can sometimes be tricky with gluten-free baking. Oat flour provides structure, while almond flour adds moisture and richness.
Good news! You can swap them if needed. The recipe notes suggest substituting sorghum flour for oat flour (by weight) or tiger nut flour, another nut flour, or even teff flour for almond flour (also by weight). Using these specific alternatives by weight should give you similar results, but using other pre-made gluten-free blends isn’t tested and might change the texture.
Can I use tea bags instead of loose leaf Earl Grey tea?
Absolutely! While loose leaf tea tends to distribute more evenly and infuse strongly, you can easily use tea bags. Just cut open 1-2 Earl Grey tea bags (use 2 if you prefer a stronger tea flavor!) and measure out the 1 tablespoon of leaves for the recipe. Make sure they are finely ground or crushed slightly if the leaves seem very large.
My gluten-free cakes sometimes turn out dry. Will this one be moist?
We understand that concern – nobody wants a dry cake! This gluten free Earl Grey cake recipe is specifically designed to be wonderfully moist thanks to the combination of oat and almond flours, along with using room-temperature butter, eggs, and milk. The fat from the butter and almond flour, plus the moisture from the milk and proper hydration of flours, all contribute to a tender texture.
Pro Tip: Don’t overbake it! Check for doneness using the toothpick test (it should come out with moist crumbs, not totally clean). Also, letting the batter rest briefly helps the flours hydrate, leading to a better, moister crumb.
Why is it important to “rest” the batter before baking?
This is a super helpful trick for many gluten-free baked goods, including this gluten free Earl Grey cake! Letting the batter sit in the pan for 10-15 minutes while your oven preheats allows the gluten-free flours (especially the oat flour) to absorb the liquid properly. This leads to better hydration, which results in a less crumbly, more stable, and overall better texture in the final cake. Don’t skip this simple step!
How do I know when my gluten free Earl Grey cake is perfectly baked?
You’ll know your gluten free Earl Grey cake is ready when the top is golden brown and gently springs back when lightly touched. The most reliable method is the toothpick test: insert a wooden skewer or toothpick into the center of the cake. It should come out with moist crumbs attached, but no wet batter. If it comes out clean, it might be slightly overdone, so aim for those moist crumbs!
Can I make this gluten free Earl Grey cake dairy-free or use a different sweetener?
Yes, absolutely! This recipe is quite adaptable. To make it dairy-free, simply swap the butter for an equal amount of melted (and slightly cooled) coconut oil and use your favorite non-dairy milk (like almond, oat, or soy) in place of the whole milk.
If you prefer to avoid refined sugar, you can substitute the granulated sugar with an equal amount of coconut sugar. This will give the cake a slightly darker color and a lovely subtle caramelized note that pairs well with the tea flavor. You can also confidently reduce the sugar by ¼ cup if you prefer a less sweet cake.
What’s the best way to store leftovers, and can I freeze this cake?
This gluten free Earl Grey cake stores really well! For short-term storage, keep it covered tightly or in an airtight container on the counter for up to 3 days. If you want it to last longer, store it in an airtight container in the fridge for up to a week.
And yes, you can definitely freeze it! For longer storage, wrap the cooled whole cake tightly in plastic wrap, then foil, and freeze for up to 3 months. You can also wrap individual slices the same way for easy grab-and-go portions. Just be sure to thaw frozen cake slices or a whole loaf in the fridge before serving for the best texture.
I have Celiac disease – how do I ensure this recipe is safe for me?
Ensuring your gluten free Earl Grey cake is safe for Celiac disease requires careful ingredient selection. The most crucial step is to use certified gluten-free oat flour. Oats themselves are naturally gluten-free, but they are often processed in facilities with wheat, leading to cross-contamination. Look for a “certified gluten-free” label on the oat flour packaging.
Additionally, check the labels on ALL other packaged ingredients, such as baking powder, butter (some additives can be an issue, though rare), and any flavorings, to ensure they are also certified or marked gluten-free. This vigilance helps prevent any accidental gluten exposure.
Gluten-Free Earl Grey Tea Cake
Gluten-Free Earl Grey Tea Cake
There’s something truly magical about the aroma of Earl Grey tea, isn’t there? That distinctive blend of black tea with the bright, citrusy notes of bergamot is pure comfort in a cup. I’ve always loved it, and honestly, I dreamt of capturing that elegant flavor in a cake. But transforming classic baked goods into fabulous gluten-free versions can sometimes be tricky. You worry about texture, about losing that delicate crumb. That’s why I was absolutely thrilled to crack the code for this gluten free Earl Grey cake. It’s more than just tea-flavored; we’re talking about actually infusing the batter with the fragrant leaves and pairing it with fresh orange zest, creating a symphony of flavors.
Ingredients
8
- ½ cup unsalted butter, at room temperature, plus more for greasing the pan – Using unsalted butter gives you control over the saltiness, ensuring the sweet and tea flavors shine.
- 1 ½ cups certified gluten-free oat flour (160 grams) – This is a star ingredient in our gluten free Earl Grey cake! Stone-ground or whole grain provides structure and a lovely tender crumb without the gluten. It also contributes great fiber!
- ½ cup almond flour (50 grams) – Finely ground (not almond meal!) adds moisture, richness, and a subtle nutty flavor. It works beautifully with oat flour to create that perfect cake texture.
- 1 tablespoon loose Earl Grey tea – The secret weapon for that distinctive flavor! Use high-quality loose leaf tea for the best infusion into your gluten free Earl Grey cake batter. Feel free to add a little extra if you love a strong tea presence!
- 1 ½ teaspoons baking powder – Our leavening agent! Ensure your baking powder is fresh and certified gluten-free if needed.
- ¼ teaspoon fine grain sea salt – Just a touch to enhance all the other delicious flavors in the cake.
- 1 cup granulated sugar – Provides sweetness and helps create that lovely tender texture when creamed with the butter.
- 2 teaspoons freshly grated orange zest (from 1 large orange) – This bright, fragrant zest is the perfect counterbalance to the bergamot in the Earl Grey tea. Use organic if possible!
- 2 large eggs, at room temperature – Eggs bind the ingredients together and contribute to the cake’s structure and richness. Using them at room temperature helps them incorporate smoothly.
- ½ cup whole milk, at room temperature – Adds necessary moisture and richness to the batter, ensuring your gluten free Earl Grey cake isn’t dry. 2% milk also works!
Equipment
- Loaf pan (or 8-inch round cake pan)
- Parchment paper
- Medium-sized bowl
- Whisk (balloon whisk recommended)
- Large mixing bowl
- Electric mixer (hand or stand)
- Rubber spatula
- Spoon or spatula (for smoothing batter)
- Wooden skewer or toothpick
- Wire cooling rack
Instructions
Get ready to bake your delicious gluten free Earl Grey cake! First, grab your baking pan. You can use a standard loaf pan or an 8-inch round cake pan if you prefer. Generously grease the inside of the pan with butter – make sure you get into all the corners! This helps prevent sticking. Next, line the pan with parchment paper, leaving some overhang on the sides. This overhang acts as “handles” and makes lifting the baked cake out super easy, which is especially helpful with gluten-free baked goods!
Now, let’s combine the dry ingredients. In a medium-sized bowl, add your certified gluten free oat flour, fine ground almond flour, the loose Earl Grey tea leaves, baking powder, and fine grain sea salt. Give everything a good whisk (a balloon whisk works perfectly!) for about . You want to make sure these ingredients are thoroughly combined and the leavening (baking powder) and salt are evenly distributed. You’ll see the little specks of tea leaves mixed throughout the flours – it smells wonderful already! Set this bowl aside for now.
Time for the wet ingredients! In a large mixing bowl, add the granulated sugar. This is a little trick that adds extra flavor: use your fingertips to rub the fresh orange zest into the sugar. As you rub, you’ll feel the sugar becoming slightly moist and you’ll smell the incredible burst of citrus oils releasing! Keep rubbing for about until the sugar feels fragrant and slightly clumpy. This infuses the sugar with bright flavor for your gluten free Earl Grey cake. Next, add the softened, room-temperature unsalted butter to the bowl with the citrusy sugar. Using an electric mixer (either a hand mixer or stand mixer), beat on medium speed until the mixture is light and fluffy. This takes about . It should look pale yellow and airy. Now, add the room-temperature large eggs, one at a time, beating well after each addition until fully combined. Don’t forget to scrape down the sides and bottom of the bowl with a rubber spatula as needed to ensure everything is incorporated. You’ve got a beautiful creamy mixture! Now, gradually add your dry flour mixture from step 2 and the room-temperature milk, alternating between the two in three additions. Start with a third of the flour mixture, beat until just combined, then add half the milk, beat, add another third of the flour, beat, add the remaining milk, beat, and finish with the last third of the flour mixture, beating until *just* combined. Be careful not to overmix at this stage. The batter for a gluten-free tea cake might look a little different than what you’re used to with wheat flour – it might seem slightly thicker or perhaps have tiny clumps. That’s perfectly normal for this gluten free Earl Grey cake batter!
Preheat your oven to 350°F (175°C). While the oven heats up, spoon the prepared batter evenly into your greased and lined baking pan. Smooth the top with the back of a spoon or a spatula. This is a super important step for gluten-free baking: Let the batter rest in the pan while the oven comes up to temperature, about . This rest time allows the gluten-free flours, especially the oat flour, to properly hydrate. This leads to a much better texture and crumb in your finished gluten free Earl Grey cake. Don’t skip this step!
Once the oven is preheated and the batter has rested, carefully place the pan in the center of the oven. Bake for approximately . Baking time can vary slightly depending on your oven, so start checking around the 40-minute mark. You’ll know it’s done when the top is golden brown and bounces back slightly when gently touched. A reliable test is to insert a wooden skewer or toothpick into the center of the cake; it should come out with moist crumbs attached, but no wet batter. If it comes out clean, it might be slightly overdone; if it comes out with wet batter, keep baking and check every .
You did it! A gorgeous gluten free Earl Grey cake! Carefully remove the cake from the oven. Let it cool in the pan on a wire cooling rack for about . This allows the cake to firm up slightly before you handle it. After 15 minutes, use the parchment overhang “handles” to lift the cake out of the pan and transfer it directly onto the wire rack to cool completely. Resist the urge to slice into it while it’s hot – letting it cool thoroughly ensures the best texture for your delicious GF Earl Grey cake. Enjoy your baking success!
Recipe Notes
- Insider Tip: Rubbing the Zest! When you rub the orange zest into the granulated sugar before creaming the butter, you release the fragrant oils, infusing the sugar (and later, the whole cake!) with intense citrus flavor.
- Rest the Batter: Letting your batter rest for 15-20 minutes while the oven preheats gives the gluten-free flours time to hydrate properly, contributing to a much better, less crumbly texture.
- Room Temperature is Key: Ensure your butter, eggs, and milk are at room temperature. This helps them emulsify smoothly, creating a more uniform mixture and a better rise.
- Dairy-Free Option: Use melted coconut oil (cooled slightly) for butter and non-dairy milk for whole milk.
- Lemon Zest Variation: Substitute lemon zest for orange zest for a brighter, tangier note.
- Add Chocolate: Fold in 1 cup of chopped bittersweet chocolate or gluten-free chocolate chips for a decadent touch.
Nutrition (per serving)
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