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Steeped tea is baked right into the rich crumb of this recipe from The Everyday Vegan Cheat Sheet cookbook, and is given somewhat of a tres leches treatment with condensed coconut milk. Soaking in every drop of syrup, the cake is finished with a fluffy topping of whipped coconut cream. It might not quench your thirst for an iced latte, but it will definitely satisfy your cravings.

For the sponge cake: 2 cups water ¼ cup black Assam or Ceylon tea leaves 4 whole star anise 1 tablespoon apple cider vinegar 3 cups all-purpose flour 1⅓ cups sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon ground cardamom ¼ teaspoon ground cloves ½ teaspoon salt 1 cup olive oil 1 tablespoon vanilla extract

For the condensed coconut milk syrup: 1 (14-ounce) can full-fat coconut milk 1 cup powdered sugar

For the whipped coconut cream: 1 (14-ounce) can full-fat coconut milk, chilled

Love vegan weddings? So do we! Introducing VeganWeddings.com, from the editors of VegNews.

Love vegan weddings? So do we! Introducing VeganWeddings.com, from the editors of VegNews.

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