Eosinophilic Esophagitis Friendly Vegan Lavender Cake
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Learn more →Ingredients
12 servings
For the cake
- 1 tbsp dried culinary lavender buds
- 1 ½ cups plant-based milk
- 1 tbsp apple cider vinegar
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups organic cane sugar
- ½ cup vegan butter, softened
- ⅓ cup neutral oil (such as canola or sunflower)
- 1 tsp vanilla extract
For the frosting
- 1 cup vegan butter, softened
- 3 ½ cups powdered sugar, sifted
- 3 tbsp plant-based milk
- 1 tsp vanilla extract
- ½ tsp dried culinary lavender buds, finely ground
- 1 pinch salt
- 1–2 drops purple or violet food coloring (optional)
For serving
- 1 tsp dried culinary lavender buds, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- 2
Combine the 1 1/2 cups plant-based milk and the 1 tbsp dried culinary lavender buds in a small saucepan over medium-low heat. Warm until the milk just begins to steam and small bubbles form at the edges, about 4–5 minutes — do not boil. Remove from heat, cover, and steep for 10 minutes, then strain out the lavender buds and discard them. Stir in the apple cider vinegar and set aside for 5 minutes until slightly curdled.
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