Chocolate Earl Grey Cake With Lavender Ganache Recipe

I created a gluten and dairy free Earl Grey Cake topped with lavender ganache that hides a clever twist in the layers.

I made this Chocolate Earl Grey Cake with Lavender Ganache because I can’t resist flavors that feel a little grown up. It’s gluten and dairy free, but don’t expect anything shy.

Bergamot from Earl Grey tea threads through the cake, turning each bite into a small discovery, while the lavender in the ganache lifts the finish with a floral note that keeps you guessing. I love that it looks elegant but then crumbs happen, and you end up stealing slices at odd hours.

This is my kind of Earl Grey Cake, not perfect, and totally irresistible.

Ingredients

• Gluten free flour with xanthan gum: gives structure some fiber low protein.
• Unsweetened cocoa powder: intense chocolate flavor, antioxidants, adds bitterness and depth.
• Granulated sugar: pure sweetener, no nutrients, gives texture and tender crumb.
• Eggs: binders add protein and moisture, help rise and richness.
• Non dairy milk: adds moisture, small protein, mild flavor, pairs well with tea.
• Earl Grey: bergamot scented tea, floral citrus notes, gives aromatic lift not sweetness.
• Dairy free dark chocolate: rich cocoa fat and flavor, some antioxidants, deep sweetness.
• Full fat coconut milk: makes ganache silky, adds fat and creamy tropical notes.
• Dried culinary lavender: floral aroma, slight bitterness, tiny nutrition but big perfume.

Ingredient Quantities

• 1 3/4 cups gluten free all purpose flour (with xanthan gum)
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine salt
• 2 large eggs, room temp
• 1 cup non dairy milk (almond or oat)
• 3 Earl Grey tea bags or 2 tbsp loose Earl Grey
• 1/2 cup neutral oil (vegetable or light olive)
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup boiling water or hot brewed coffee
• 8 oz (about 225 g) dairy free dark chocolate, chopped
• 1 cup full fat coconut milk (canned)
• 2 tbsp dried culinary lavender
• 2 tbsp maple syrup or agave (optional)
• 1 tbsp coconut oil (optional)
• Flaky sea salt, extra dried lavender (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line two 8 inch or one 9 inch round cake pan, tap out any air bubbles, set aside.

2. Warm 1 cup non dairy milk in a small pot until steaming but not boiling, add 3 Earl Grey tea bags or 2 tbsp loose tea, steep 8 to 10 minutes for a strong flavor, remove tea and let milk cool to room temp. If you wanna cheat you can steep in hot water and use that, but the milk gives a nicer mouthfeel.

3. In a large bowl whisk together 1 3/4 cups gluten free all purpose flour (with xanthan), 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 1 1/2 tsp baking soda, 1 tsp baking powder and 1 tsp fine salt until evenly mixed.

4. In a separate bowl beat 2 large room temp eggs, then whisk in the cooled Earl Grey milk, 1/2 cup neutral oil, 2 tsp vanilla extract and 1 tbsp apple cider vinegar. Pour the wet into the dry and stir until just combined, dont overmix.

5. Slowly stir in 1 cup boiling water or hot brewed coffee until batter is smooth. it will be fairly thin, thats normal and what keeps it moist.

6. Divide batter between pans and bake 30 to 35 minutes for 8 inch pans (25 to 30 for 9 inch) or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes then turn out to a rack to cool completely before frosting.

7. While the cake cools make the lavender ganache: heat 1 cup full fat canned coconut milk with 2 tbsp dried culinary lavender until it almost simmer, remove from heat and let steep 10 to 15 minutes. Strain out the lavender, return the infused milk to the pot and bring just to a simmer again.

8. Put 8 oz chopped dairy free dark chocolate in a bowl, pour the hot infused coconut milk over it, let sit 1 minute then stir until silky smooth. Stir in 2 tbsp maple syrup or agave if you want it sweeter, and 1 tbsp coconut oil for extra shine if using. Chill until thick enough to spread, whisk occasionally so it sets evenly.

9. Assemble: level cakes if needed, spread a layer of lavender ganache between layers, then cover top and sides. Chill briefly to set, then bring to room temp before serving for best texture. Finish with flaky sea salt and a sprinkle of extra dried lavender if you like.

10. Tips: dont skip steeping the tea in milk if you want the Earl Grey to come through. If ganache firms too much, warm gently in short bursts and stir to loosen. Store covered in fridge and bring to room temp before serving.

Equipment Needed

1. Oven and cake pans (two 8 inch or one 9 inch) plus parchment paper and a little oil or nonstick spray to grease them
2. Small saucepan (for steeping the Earl Grey in milk and for warming the coconut milk)
3. Mixing bowls (one large for dry ingredients, one medium for wet)
4. Measuring cups and spoons
5. Whisk (or a hand mixer if you prefer) and a rubber/silicone spatula for folding and scraping
6. Heatproof bowl for the ganache (or a bowl that fits over a pot for a double boiler)
7. Fine mesh strainer (to remove tea leaves and lavender)
8. Cooling rack and a toothpick or cake tester
9. Serrated knife or cake leveler for trimming layers and a chopping knife for the chocolate

FAQ

Chocolate Earl Grey Cake With Lavender Ganache Recipe Substitutions and Variations

• Gluten free all purpose flour (with xanthan gum): swap for regular all purpose flour 1:1, but skip any extra xanthan gum if your AP flour doesn’t need it. (If you use whole wheat expect a denser cake and maybe add 1-2 tbsp more liquid.)
• 2 large eggs: use flax eggs — 1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes. Or 1/4 cup unsweetened applesauce per egg for a softer crumb, though it’s a bit less airy.
• 1 cup full fat coconut milk (canned) for ganache: use heavy cream 1:1 if you’re fine with dairy, or make cashew cream (blend 1/2 cup soaked cashews + 1/4-1/3 cup water to equal 1 cup) for a dairy free rich swap.
• 1 cup non dairy milk (almond or oat): swap 1:1 with cow’s milk or soy milk, or add 1 tsp apple cider vinegar to 1 cup plant milk to mimic buttermilk if you want more tang and lift.

Pro Tips

1. Measure the gluten free flour carefully — spoon it into the cup and level it off, or even better weigh it if you can. Packed flour = dense, dry cake. Also dont overmix once the wet and dry meet; stir just until no big streaks remain, the batter will be thin and thats okay.

2. Steep the Earl Grey gently in warmed milk and let it cool completely before you add it to the eggs, otherwise you’ll end up with cooked eggs. Taste the milk after steeping. If the bergamot is too faint, steep a little longer, but be careful cause oversteeping makes it bitter.

3. Lavender can go soapy fast so keep the infusion low and short. Heat the coconut milk till just under simmer, steep 10 to 15 minutes, then strain well. If your ganache firms up too hard in the fridge, warm it in very short bursts and stir till spreadable instead of overheating it.

4. Swap the boiling water for hot brewed coffee or add a pinch of instant espresso to the batter to deepen the chocolate flavor. Chill the layered cake briefly before ganache so spreading is neater, but always bring it back to room temp before serving for the best texture and flavor.