I’m not always a big fan of lavender flavored sweets, but I’m absolutely in love with this cake. It has just a hint of lavender, and when paired with the bright lemon flavor plus fresh blueberries, I find it simply delightful. And I think you will, too. To add lavender flavor to the cake, we are steeping dried culinary lavender in warm non-dairy milk, then straining the mixture. If you want even more lavender flavor, add a teaspoon of lavender extract to the cake. The cake is based on my popular Vegan Lemon Cake, and if you haven’t tried it, I highly recommend you do! The lemon cake and this lavender cake feature a moist, flavorful cake that is perfectly sweet with a tight crumb.
Lavender milk
To make the lavender milk which we will add to the cake batter, simple heat 1 1/4 cups unsweetened soy milk (or other non-dairy milk) in a saucepan until just simmering. Turn off the heat and add the lavender. Let it steep for about 25 minutes, then strain the milk through a fine mesh strainer and discard the lavender. Cool completely before adding to the cake. Did you know you can also make lavender milk as a warm calming beverage? Add a tablespoon of agave, sugar or maple syrup and a tiny bit of vanilla extract and enjoy warm. In addition to the buttercream frosting, I’ve added a thin layer of blueberry jam in between the cake layers. It adds a pretty color and pop of flavor, so I do recommend it if possible. Or fill the layers with my Vegan Lemon Curd instead. Instead of the included recipe for frosting, try making my Vegan Swiss Meringue Buttercream instead. You can add a few drops of purple food coloring for a light purple hue, if desired.
More delightful vegan cakes
Vegan Strawberry CakeBest Vegan Chocolate Cake1 Bowl Vegan Carrot CakeVegan Funfetti CakeVegan Coconut CakeVegan Red Velvet CakeVegan Vanilla Cake
