This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.


Green Tea Spelt Cake

Ever since making this cake for the first time we've been experimenting with different flours and tea leaves, such as Earl Grey and smoky Lapsang Souchong. We like to mix in Whole Grain Spelt Flour for a more nutty and complex flavour.

Green Tea Spelt Cake
~ adapted from Bon Appetit
2 eggs, room temperature 
1 cup (200 g) sugar
1 cup (235 g) whole milk yogurt
2 tbsp loose Green Tea leaves (if tea leaves are large, use a mortar and pestle to grind finer)
2 tsp vanilla 
1 cup neutral oil
1 cup (150 g) Flourist Whole Grain Spelt
1 cup (150 g) Flourist Sifted Spelt Flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp sugar

Preheat the oven to 350°F. Line a loaf pan with parchment paper.

In a small bowl combine together flours, baking powder, baking soda and salt. 

In a medium bowl whisk together eggs and sugar until smooth and pale yellow, about 1 minute. Add yogurt, tea leaves and vanilla and whisk until fully combined.

Place bowl on a damp cloth so it's sturdy and you have two free hands for the next step. Slowly steam in oil and whisk constantly until fully incorporated. Add dry ingredients and whisk until thoroughly combined and no dry spots of flour remain, be careful not to over mix. 

Pour batter into the prepared loaf pan and generously sprinkle 1 tbsp sugar all over the top of the batter (this creates a nice crunchy, sugary top).

Bake for about 60-75 minutes until a skewer inserted comes out clean and the top has set. Cool completely before serving.




Wow this came out so so good! Made a few adaptations: used olive oil, used Jasmin green tea (one tea bag), added cardamom and nutmeg, added lemon zest and one tspn lemon juice. I dialed down the sugar to 3/4 and upped the salt a tiny bit so that it had a bit more savory-ness. I broiled on high for the last minute or two to get that golden caramelized crunch. Devine! So moist in the middle and sort of crunchy on top. So yum. Thank you so much for this. A keeper for sure. Already planning the next batch.


Hi Tks – I would not recommend using matcha in the recipe in replacement of tea leaves as matcha is quite intense. This recipe is for more of a subtle tea flavour and a lighter cake. If you would like to try matcha I would not recommend using the same amount of matcha in place of the tea that is called for in this recipe.

Josée Comtois

Hi, Would you use matcha in this recipe instead of tea leaves?

Gayle Clow

Would you please add loaf pan size to this recipe.

Leave a comment

Please note, comments must be approved before they are published

Shopping Cart

No more products available for purchase

Nothing here yet!