Bubble Tea Cake


Bubble Tea Lovers, this Boba Cake is for you! 🧋It’s gluten-free, vegan and refined sugar-free. Follow for more fun, healthy baking ideas.



  • 2 1/2 c GF Flour
  • 1/4 c Arrowroot Powder (or Cornstarch)
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 6 Earl Grey teabags
  • 1 c Monkfruit Confectioner’s Sugar
  • 2 c Plant Milk (room temp)
  • 2/3 c Coconut Oil, melted
  • 2 tbsp Vinegar
  • 2 tsp Vanilla


    • 2 sticks of Unsalted Vegan Butter
    • 1 3/4 c Monkfruit Confectioner’s Sugar
    • 1/2 Earl Grey Teabag
    • 1 tsp Cocoa Powder
    • 2 tbsp Earl Grey tea (concentrated)
    • 1/2 c Boba, made according to package
    • Dark Chocolate Eyes and Mouth 


      1. Spray two 6" pans with nonstick spray and line with parchment paper. Preheat oven to 350F.
      2. Whisk together flour, arrowroot powder, baking powder, baking soda, salt, Earl Grey tea and Monkfruit Confectioner's Sugar in a large bowl.
      3. In a separate bowl, whisk together plant-based milk, vinegar, vanilla and melted and cooled coconut oil. Add to dry ingredients.
      4. Using a large cookie scoop or ice-cream scoop, separate batter evenly between both pans. There will be extra batter for 2 cupcakes. Bake for 32 - 35 minutes. Remove cupcakes at 20 minutes.
      5. After cake has cooled in pan for 8 minutes, remove to wire rack to cool completely.
      6. Beat butter for 3 minutes and slowly add Monkfruit Confectioner's Sugar. Beat well. Add Earl Grey tea and Cocoa Powder. Beat for 2 minutes. 
      7. Frost first layer of cake. Add second layer and frost completely. Pipe border using a 17 tip.
      8. Make boba according to package and spread on top of cake. 
      9. Add dark chocolate eyes and mouth along with straw.