Vegan Lavender Vanilla Almond Cake

I always enjoy making my own birthday cakes, because I love making and decorating cakes and also that way I get exactly what I want even if it’s something I can’t buy. This year I decided to make a Vegan Lavender Vanilla Almond Cake, and it turned out so delicious!

Lavender is one of my favorite scents and I love including lavender in recipes. We recently visited a lavender farm here in Minnesota called The Lavender Barnyard and picked our own! I like to do this every year because I actually make quite a few things with it.

For the cake layers, I flavored them with both vanilla extract and almond extract and dried lavender. I used whole wheat pastry flour but you can use regular all purpose flour if you prefer or even gluten free all purpose baking flour if there is one you like if you want to make this gluten free. It’s a pretty simple cake batter to make.

For the frosting I made a vanilla almond buttercream and tinted it lavender going with the theme. I sprinkled dried lavender and toasted almonds on top and couldn’t wait to try it! The cake turned out so heavenly! Soft and sweet rich with buttercream and scented with vanilla almond and a hint of lavender, it was just as I imagined it would be! If you lived with me lavender too definitely give this Vegan Lavender Vanilla Almond Cake a try!

Vegan Lavender Vanilla Almond Cake

Makes one 2 layer 6 inch cake

Ingredients:

Cake:

• 1 1/2 cups all purpose flour
• 3/4 cup plus 2 Tbsp granulated sugar
• 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
• 1/2 tsp sea salt
• 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
• 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
• 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
• 1 1/2 tsp pure vanilla extract
• 1 tsp almond extract
• 1 Tbsp dried lavender flowers

Frosting:

• 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
• 2-3 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
• 1 tsp pure vanilla extract
• 1 tsp almond extract
• 3 1/2 cups powdered sugar
• a few good drops purple food coloring

Garnish:

• Dried lavender flowers
• toasted sliced almonds

Instructions:

1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
3. Add the flax eggs, avocado oil, oat milk, vanilla, almond extract and lavender and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
4. Pour the cake batter into the prepared pans, dividing it evenly between the two of them.
5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
7. To make the frosting, beat the butter with the milk, vanilla and almond extract until fluffy.
8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk). Add the food coloring and mix in until uniform in color.
9. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.  Sprinkle with a little dried lavender.
10. Place the next cake layer on top.
11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting! Sprinkle with dried lavender and some toasted almonds.
12. Serve the cake and enjoy!