Maple Almond Earl Grey Tea Cake

Preheat oven to 350 degrees F (180 degrees C). Line a 9x3-inch with parchment paper or grease thoroughly.

Steep the Earl Grey Tea (2 bags) in hot Almond Milk (240 mL), so it's extra concentrated. Set aside.

Sift Gluten-Free All-Purpose Flour (350 g) and Coconut Sugar (110 g) together into a large bowl. Add in the Baking Powder (2 tsp), Baking Soda (2 tsp), Ground Cinnamon (1/2 tsp), Ground Cardamom (1/4 tsp), and Sea Salt (1/4 tsp). Mix all together.

Next, add in your wet ingredients one at a time, starting with your tea/milk. Then add Coconut Oil (80 mL), Maple Syrup (120 mL), Vanilla Extract (1 tsp), and Apple Cider Vinegar (2 Tbsp). Gently mix together. Fold in Almonds (75 g).

Pour into your 9x9-inch pan. Add a sprinkle of crushed almonds to the top. Bake for 30 to 35 minutes, or until the center comes out clean with a toothpick or knife. Remove and let cool.

Drizzle extra maple syrup on top and optional powdered sugar. Slice and serve. If not serving right away, wrap in foil or keep in an airtight container until ready to serve.