Lavender and Apricot Earl Grey Cake




  • 1 cup almond milk
  • 2 Earl Grey tea bags
  • 1 cup all-purpose flour (see notes)
  • 1 cup millet flour
  • 1/4 cup lentil flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Couple drops of lavender extract
  • 3/4 cup agave
  • 2 tablespoons apple cider vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup chopped apricots plus extra for topping


  1. Heat almond milk in the microwave for one minute, steep tea bags in the almond milk as you do the rest of the steps.
  2. Preheat oven to 350°F. Line and grease a 9-inch spring form cake pan.
  3. Mix together all dry ingredients in a large bowl.
  4. In a separate bowl, mix in the rest of your wet ingredients. Squeeze all liquid from tea bags before removing them from the steeped milk mixture and then stir this in last.
  5. Gently mix dry ingredients into wet. Stir in chopped apricots.
  6. Pour mixture into the pan you are using.
  7. Sprinkle additional apricots and some cinnamon on top.
  8. Bake for about 20 minutes until top is golden brown and a toothpick comes out clean.


You can use all-purpose or spelt flour. If you wish to make this gluten free, you can substitute all-purpose for more millet but add 2 teaspoons of guar or xanthan gum.