Floral and delicate without being fussy, this layered beauty gets its dreamy purple hue and gentle perfume from lavender buds steeped right into the milk, then folded into a thick, tender crumb. The frosting whips up light and cloud-soft, swirled with a touch of finely ground lavender so every bite carries that same soft floral note from cake to topping. Plant-based butter and milk keep the batter rich without any dairy, while a splash of apple cider vinegar gives the crumb its lift and tang. Once baked, the two rounds cool into sturdy, springy layers that hold up beautifully under a generous coat of frosting and a final scatter of buds on top. It's a showstopper for a spring gathering or afternoon tea, and it slots easily into a gluten free dessert rotation. Slice it thick — the texture is soft, moist, and made for second helpings.
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Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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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