Earl Grey Coffee Cake

The term “coffee cake” is meant to describe a cake that pairs well with coffee, and the analog is true for “tea cakes.” This recipe was created with the opinion that coffee and tea pair best with sweet treats that mirror their flavors in a solid form. There are ingredient options listed to create either a tea-flavored cake or a coffee-flavored cake, whichever you prefer.

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Instructions

If using flax eggs, mix together in a medium bowl and set aside to gel.

Preheat oven to 350°F and make sure you have a rack in the center of the oven.  Prepare your baking pan (8” square pan, 12-cup cupcake tin, or 6-cup muffin tin) with cup liners or nonstick spray and parchment.

Set your planar or box grater over a medium bowl (the same one that the flax egg is in, if using) and shred the zucchini into medium-size shreds. Add remaining wet ingredients and thoroughly mix with a spatula.

Sift in dry ingredients and fold together with spatula, being careful not to overmix.

Pour/divide batter into prepared pan. Bake until surface springs back when lightly pressed and toothpick inserted into center comes out clean — 30-35 minutes for the square pan or muffins and 20-25 mins for cupcakes.

Allow to cool completely in pan, then store at room temperature in a covered but not airtight container for several days.

Ingredients

Wet

• 1 medium zucchini (~200 g)

• 3 T unsalted aquafaba or 2 flax eggs (2 T ground flaxseed + 5 T water)

• 1 t vanilla extract

• 3 T canola oil

• ¼ C cane sugar

  Coffee Version

• ½ C lightly packed light brown sugar

• ¼ C strong brewed coffee

  Earl Grey Version

• ½ C additional cane sugar

• ¼ C strong brewed Earl Grey tea

Dry

• 1.75 C (250 g) all-purpose flour

• ¾ t baking powder

• ½ t baking soda

• ½ t salt

• 1 t cinnamon

  Coffee Version

• ½ t cardamom

• 1 t espresso powder

• ½ t cocoa powder

  Earl Grey Version

• ⅛ t ground cloves

• ¼ t ground ginger