After my chocolate Bundt cake post, I got a lot of request for an eggless cake recipe on social media. So this time I have adapted my basic eggless cake recipe and shared the same. This mini bundt cake is so moist because of the addition of sour cream and the cake is not too sweet since we are going to add the icing later 😉
There is no butter in the recipe instead I have added oil to retain the softness for days. So you can even keep it in fridge for more than a week.
Did I mention Bundt-tea cake? Yes it is! Tea flavor is infused in the cake batter 🙂 Recently I tried Cool Caribbean tea (Mango, pineapple and rose flavored) from Tea and the Gang and fell in love with this flavor from the very first sip 😉 So I tried to create a new recipe using this beautiful flavor.
You can use any tea flavor for this recipe, it’s entirely choice.
I have used 4 inch Bundt pan for the recipe, so I have used three pans for the mentioned ingredients. But you can very well use one 6 inch or 8 inch cake pan also. If you are not a tea lover then you can some lemon juice and zest and make lemony Bundt cake.
These Bundt cakes are perfect for evening tea time. The tea flavor has a unique flavor profile which will make you to fall for them.
Tea and the Gang have so many unique and different tea flavors, do check it out and enjoy 🙂
Mini Bundt Tea Cake
Easy and delicious mini tea cake packed with flavors.
- 3/4th cup of all-purpose flour
- 2 tablespoons of corn starch
- 6 tablespoons of sugar
- Pinch of salt
- 1 teaspoon of baking powder
- ¼ teaspoon of baking soda
- 2 tea bags of Cool Caribbean
- ¼ cup of sour cream
- ½ cup + 2 tablespoons of milk
- 3 tablespoons of cooking oil
- Dried rose petals (for garnish)
- ½ cup of confectionary sugar
- A drop of rose extract
- Step 1 Grease three 4 inch mini Bundt pans with cooking spray and set aside.
- Step 2 Remove 2 tea bags of cool Caribbean and ground it a fine powder.
- Step 3 In a bowl shift all the dry ingredients together (All-purpose flour, corn starch, ground tea powder, baking soda, baking powder, sugar and salt)
- Step 4 In another bowl mix all the wet ingredients together (Milk, sour cream, oil)
- Step 5 Now combine the wet into dry ingredients little by little and mix it with the help of a wire whisk.
- Step 6 Meanwhile preheat the oven to 350 F.
- Step 7 Don’t overmixes the batter, once the cake batter is well combined transfer it to the greased Bundt pans.
- Step 8 Bake the cakes on a preheated oven for 25-30 minutes.
- Step 9 Once the cake started to turn golden color remove it from oven to cooling rack.
- Step 10 After 5 minutes flip the cake and allow it to cool for at least 30 minutes before icing.
- Step 11 Meanwhile prepare the icing by mixing the confectionary sugar, milk (2 tablespoons) and rose essence.
- Step 12 Once the cake has cooled down, top the cake with the icing.
- Step 13 Decorate the cake with dried rose petals and serve.
- If you don’t like the tea flavor add lemon juice instead.
- Using sour cream or yogurt to the cake batter is most important step to get moist cake so don’t skip this step.
- If you are using the Bundt pan for the first time, make sure you apply cooking spray/oil all over the pan including edges with the help of a brush, then add almond flour and coat the pan completely. This prevents the cake from sticking to the pan.
- I suggest not using the butter for greasing the Bundt pan, there is a chance of cake sticking to the pan because of the milk solids present in the butter.
- If you don’t have almond flour you can very well coat the pan with the all-purpose flour.
- Every oven is different, so start checking the cake after 20 minutes from baking.(Mine took exactly 30 minutes).