Happy April everyone! With spring upon us (the passing of
time never fails to surprise me, I tell you), a refreshing, lightly-flavored
cake such as this one seems appropriate.
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It's not like I know from experience, or anything. |
As far as layer cakes go, this one is fairly simple. Just a
classic cake-and-frosting combo, nothing too outré or daring. And sometimes
that’s just what you need.
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Clearly, three layer cake with buttercream infused with French herbs = simple. |
Here is the recipe.
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Lavender layer cake
Adapted
from Decorated by April Carter
Ingredients
Cake
184 grams • nondairy
milk • ¾ cup
2 grams • dried
culinary lavender • 1 tablespoons
21 grams • flaxseed
meal • 3 tablespoons
135 grams • warm
water • ½ cup plus 1 tablespoon
184 grams • vegan
margarine, room temperature • 6.5 ounces
340 grams • granulated
sugar • 1 ½ cups plus 3 tablespoons
272 grams • all-purpose
flour • 2 cups
6 grams • baking
powder • 1 ½ teaspoons
Pinch salt
Frosting
168 grams • vegan
margarine, room temperature • ¾ cup
2 grams • dried
culinary lavender • 1 tablespoon
240 grams • powdered
sugar • 2 cups
45 grams • nondairy
milk • 3 tablespoons
2 grams • salt •
¼ teaspoon
2 grams • vanilla
extract • ½ teaspoon
Directions
Place milk and lavender in a small saucepan.
Heat until the milk just boils, then remove from heat and let steep for 3
minutes. Strain out the lavender and discard. Let milk cool completely before
proceeding.
Preheat oven to 350 degrees F. Grease three
6-inch round baking pans and line the bottoms with parchment. Set aside.
Combine flaxseed and water in a small bowl.
Let stand until thick.
Place vegan margarine and sugar in the bowl of
an electric stand mixer. Beat until light and fluffy, about 2 minutes. With
mixer on low speed, add flaxseed mixture and beat until combined. Combine
flour, baking powder, and salt in a medium bowl. Add flour mixture in three
additions, alternating with lavender-steeped milk and ending with flour. Do not
over-mix.
Divide batter evenly between three pans. Bake
for 30 to 35 minutes, until a toothpick inserted comes out clean. Let cool in
pans for 10 minutes before transferring to a wire rack to cool completely.
To make frosting, start by melting margarine
and lavender together in a small saucepan. Heat until the margarine is hot and
bubbling a little. Steep for 3 minutes, then strain out the lavender. Let the
margarine cool until solid, but soft enough to beat into frosting.
Beat infused margarine in a stand mixer until
smooth. With mixer on low speed, spoon in powdered sugar; increase speed to
beat until combined. Add remaining ingredients and beat on medium-high until
light and fluffy, about 2 to 3 minutes.
To finish, frost the entire cake with lavender
frosting. Decorate with more dried lavender if desired.
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Notice the cake's vague purple color. |
For more lovely lavender recipes, click these
links.
Lavender ice cream. Summer’s coming, right?
Fudgy zucchini brownie cupcakes with lavender buttercream.
Objectively the best way of using zucchini.
Lemon lavender ice cream cupcakes. A bit more
elaborate, but totally worth it.
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Okay, just one more picture. |
I have wanted to try lavender in baking for a while now and your lavender cake sounds perfect for that purpose! Unfortunately, I haven't seen culinary lavender in local shops but maybe I should search it more carefully...
ReplyDeleteI bought my lavender online, so you could try there! Glad you like the cake :)
Deletethis is the best Lavender layer cake i have ever seen. and the ingredients seems so nutricious and healthy. love the fancy decor on the surface of the cake. This is something you can serve in any special occasion. Nice one.
ReplyDelete