Rye Free Vegan Lavender Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

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Ingredients

12 servings

For the cake

1 tbsp dried culinary lavender buds
1 ½ cups plant-based milk
Blue Diamond Almond Breeze Original Almond Milk Almond Breeze Original Shelf Stable Almond Milk - 32 Oz OATLY! 100% VEGAN THE ORIGINAL OAT MILK Planet Oat® Extra Creamy Original Oat Milk So Delicious Dairy Free Organic Unsweetened Coconut Milk
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1 tbsp apple cider vinegar
2 ½ cups all-purpose flour
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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