This is one of my old favorites off of a box of spice tea. It veganized well. Note:It’s a very spongy cake.
Harvest Spice Tea Cake
1/2 cup boiling water
2 Harvest Spice tea bags
(I like to use an Orange Pekoe, this time it was a Moroccan Orange Spice)
3 eggs (I used the powdered egg replacer)
3/4 cup sugar
1 tsp vanilla
1 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
nutmeg, butter and/or whipped cream (optional toppings)
Preheat oven to 350 F. Add tea bags to boiling water and steep 3-5 minutes. Mix all ingredients except toppings in a large bowl, adding tea last. Gently squeeze tea bags over your bowl to get every drop possible of the remaining flavor, then discard the bags. Blend batter well, then pour ino an 8″ x 8″ x 2″ greased baking dish. (You can see that a round cake pan works too.) Bake for 25 minutes.
For breakfast or afternoon tea, serve warm with a dab of butter and a sprinkle of nutmeg. Top with whipped cream for an exquisite dessert.