London fog sheet-pan cake
I can’t believe sheet-pan cakes aren’t more popular. I mean, sure, they lack height, but they more than make up for that in ease and time. With less baking time, less cooling time and less fuss, you’ll want to start making all your cakes sheet-pan style. This cake was inspired by the London Fog, one of my favorite coffee-shop drinks, which is Earl Grey tea with vanilla syrup and steamed milk. Yum!
Serves 6 to 8 • Time: 40 minutes
21/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) loose Earl Grey tea
11/2 tsp (7 mL) baking soda
1/2 tsp (2 mL) salt
11/2 cups (375 mL) organic cane sugar
11/2 cups (375 mL) unsweetened
1 cup (250 mL) brewed Earl
Grey tea, cooled
1/2 cup (125 mL) canola oil
1 tbsp (15 mL) vanilla extract
1 tbsp (15 mL) white vinegar
2 cups (500 mL) store-bought vegan vanilla frosting (see my tip) or 1 recipe Vanilla Buttercream (page 33)
As seen in
13- by 9-inch (33 by 23 cm) rimmed baking sheet, lined with parchment paper
1. Preheat the oven to 350°F (180°C).
2. Whisk together the flour, loose tea, baking soda and salt in a large bowl.
3. Place the sugar, nondairy milk, brewed tea, canola oil, vanilla and vinegar in a medium bowl. Stir until combined and the sugar is dissolved.
4. Pour the liquid mixture into the flour mixture; stir gently until just combined. Do not overmix — some small lumps are okay.
5. Pour onto the prepared baking sheet and spread in an even layer. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and let cool completely on the baking sheet. Using a knife, spread the frosting evenly overtop. Slice and serve. Store in an airtight container at room temperature for up to 4 days.
my tip – A lot of store-bought frostings don’t contain dairy and are therefore accidentally vegan! Make sure to check the ingredients before purchasing.