About the Recipe
This lemon and lavender cake is a favourite in my family and as someone who isn’t a renowned baker, that’s a huge compliment!
The recipe is my own, inspired by several different vegan cakes I’ve made over the years. I love that it’s simple yet delicious - you can add to it and jazz it up if you feel inclined, but the cake on its own always receives glowing reviews.
I also love that it’s vegan, something important to me. You could also play around with gluten free flours to make it suitable for those who avoid gluten.
It's the perfect addition to a cuppa with a friend, or as the dessert at a dinner party. It’s such a joy to create something that can be shared with and enjoyed by others.
I hope you enjoy baking and eating it!
Ingredients
2 cups plain flour (can sub for gluten free flour)
1 cup of granulated sugar (I like coconut or rapadura)
1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened soy milk (or any non-dairy milk)
½ cup fresh lemon juice
Zest of 2 lemons
½ cup of extra virgin olive oil
1 teaspoon vanilla extract
1½ tablespoons lavender tea (preparation instructions below)
Lemon and Lavender Glaze
¾ cup powdered sugar (pure icing sugar)
1½ tablespoons fresh lemon juice
1½ tablespoons lavender tea (preparation instructions below).
Directions
Preheat oven to 175°C.
Grease a 9-inch (23cm) round cake pan with olive oil or line it with baking paper.
In a large mixing bowl, sift the flour, add the sugar, baking soda and salt. Whisk until well combined.
In a separate bowl combine the soy milk, lemon juice, lemon zest, lavender tea, olive oil, and vanilla extract. Whisk until well mixed.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over mixing.
Pour the cake mix into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 35 minutes or until a knife inserted into the centre comes out clean.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes before transferring to a wire baking rack to cool completely.
While the cake is cooling, prepare the lemon and lavender glaze.
Lavender Tea
Steep 1 tablespoon lavender flowers in ⅓ cup boiling water for 10-15 minutes
Strain out the lavender flowers, leaving a strong tea. This will be used for both the cake and the lemon and lavender glaze.
Lemon & Lavender Glaze
In a small bowl whisk together the powdered sugar, fresh lemon juice and lavender tea. Mix until the sugar has dissolved.
Once the cake has cooled, move it to a serving plate and drizzle the glaze over the top.
Slice cake, serve and Enjoy :)
Optional extras:
Before slicing, garnish with dehydrated lemon slices and or lavender flowers if desired.
Save a small amount of the glaze and whisk it into some coconut yoghurt. Add dollops of this to the serving plates.