pomegranate and black tea vegan cakes around a cut pomegranate set on a marble table

Pomegranate and black tea vegan cakes

Prep Time:
15 mins
Cooking Time:
15 mins

I have made these cakes with dried hibiscus before and you could do the same, just leave the hibiscus a little bit longer to infuse with the butter. Both black tea and zouhourat (made with hibiscus) are traditional Syrian teas and work well infused into a classically English cake.

This recipe appears in the #BakeForSyria recipe book – out June 20th!

All proceeds from the book go to the Unicef Syria relief fund

More on #BakeForSyria and how to host your own bake sale – here

Buy the Book 

Photography credit Katie Wilson


220g plain flour

200g caster sugar

1 tsp baking soda

1/2 tsp salt

240ml soy (or other non-dairy) milk

2 tsp black (or other) tea leaves

80ml olive oil

15ml white vinegar


Ingredients – icing


1 can coconut cream

50-100g icing sugar


To decorate:

Seeds from one large pomegranate



Preheat oven to 180°C.

Heat the oil gently in a pan with the tea leaves for around 3 mins on a very low heat. Allow to cool and steep for a minimum of one hour then pass through a fine sieve to strain the leaves. (You could leave some leaves in for added flavour if you like, though they will continue to infuse throughout and after cooking so don’t overdo it).

Combine the sugar, baking soda and salt evenly.

Combine the soy (non dairy) milk, infused olive oil and vinegar and whisk together with the dry ingredients until you have a nice smooth batter.

Divide the mixture into individual cake tins greased with a little more olive oil (I used mini brioche tins), filling ¾ of the way to the top.

Bake for 15 mins, or until a cocktail stick inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

Once cool, pipe or dollop a dab of icing over the top and finish with pomegranate seeds.


Method – Icing

Chill your coconut cream in the fridge overnight.

Remove the coconut cream from the fridge, don’t tip or shake the tin as you want it to have separated in the can.

Scoop out just the thick cream at the top.

Place the hardened cream in a mixing bowl. Beat briefly with a mixer until just creamy. Then add 50g of the sugar and mix until smooth – about a minute. You can always add a little more sugar to get the consistency you want – just add slowly and beat after each addition.

Lily Vanilli