We couldn’t help ourselves, we just had to try making this Vegan Earl Grey Lemon Cheesecake from Gluten Free Vegan Pantry! As tea lovers with a pretty strong sweet tooth, this cheesecake hits all of our weak spots. On top of being simply delicious, it’s vegan, raw, gluten-free, and considered to be pretty darn healthy!
We hardly changed a thing from the original recipe, only substituting strawberries for the blueberries and using the contents of 3 of our Earl Grey tea bags instead of loose leaf tea.
Find the whole recipe and helpful tips for great results here:
Vegan Earl Grey Lemon Cheesecake by Gluten Free Vegan Pantry
In need of the perfect indulgent treat to hunker down with this holiday season? Look no further than these delightful Chai Tea Cupcakes! The warming spice of chai puts us in the mood for cold weather, holidays, and staying inside.
– 2 & 1/3 Cups All Purpose Flour
– 1 & 1/4 Cups Sugar
– 2 & 1/2 tsp Baking Powder
– 1 tsp Cinnamon
– 1 Cup Softened Unsalted Butter
– 3 Eggs
– 1 tsp Vanilla Extract
– 2/3 Cup Milk
– 4 Chai Tea Bags (Our Masala Chai and Chai Spice work great!)
Cinnamon Cream Cheese Frosting:
– 8 oz Cream Cheese
– 1/2 cup Softened Unsalted Butter
– 1 & 1/2 tsp Cinnamon
– 1/2 tsp Vanilla Extract
– 3-4 cups powdered sugar
Preheat your oven to 350 degrees. Warm the milk (stove top or microwave works) but be sure not to boil. Remove milk from heat and place your chai tea bags in the milk to steep for at least 15 minutes. Sift flour, baking powder and a pinch of salt into a medium bowl. In a large bowl beat the butter for 30 seconds and then slowly add the sugar, 1/4 cup at a time. Add vanilla extract then add the eggs. Add flour mixture about 1/4 cup at a time alternating with about 1/3 cup of the tea infused milk. Mix these ingredients until just combined.
Evenly distribute batter into muffin cups. Place pan into the oven and bake for 20-25 minutes. Put a toothpick in the middle of a cupcake to test, they are done when the toothpick comes out clean.
Set aside cupcakes to cool.
Whip the cream cheese and butter with an electric mixer until fluffy. Add cinnamon, vanilla extract and powdered sugar until combined and raise the speed of your mixer to medium to reach your desired consistency of frosting. Refrigerate frosting while your cupcakes are cooling for easier spreading or piping.
Spread or pipe frosting onto your cupcakes and enjoy!