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sliced cake with oat milk, lavender and lemon

Earl Grey Tea Loaf

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This citrusy loaf as a true earl grey flavour, thanks to the addition of whole tea leaves. It's moist, low in sugar and the perfect afternoon pick-me-up or breakfast on the go, with some almond butter and oat milk of course!
Course Baked Good, Breakfast, Dessert, Snack
Cuisine American
Keyword baking, oat milk, quick bread, spelt flour, tea cake
Dietary Preference dairy free, nut free, vegan, vegetarian
Prep Time 15 mins
Cook Time 50 mins
Cooling Time 5 mins
Total Time 1 hr 10 mins
Servings 9 servings


  • 9 inch loaf pan


  • 2 1/2 cups spelt flour I used Anita's Organic Sprouted Spelt Flour
  • 2/3 cup So Fresh Unsweetened Oat Beverage
  • 1/2 cup cane sugar
  • 1/3 cup extra virgin olive oil
  • 2 bags good quality earl grey tea I used Numi Aged Earl Grey
  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt


  • Preheat oven to 350° F (175° C). Lightly grease a 9-inch loaf pan with extra virgin olive oil. Cut a piece of parchment into a long rectangle that fits down the centre of the pan and up the sides and place onto the oiled pan. This will make removing the loaf easy!
  • In a large bowl, mix the spelt flour, baking powder and salt. Cut open the tea bags and empty the tea into the flour mixture and stir to combine.
  • In a small bowl, mix the olive oil, sugar, oat milk, lemon juice and vanilla. Then add the wet ingredients to the flour mixture. Stir until combined, taking care to avoid over-stirring. 
  • Bake on the centre rack for 45-50 minutes or until a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for five minutes, then using the parchment, lift and remove loaf to a rack to cool completely.