Lemon, blueberry and a hint of lavender come together in this moist and fluffy vegan lavender cake. This is the perfect cake for any special occasion! No one would ever guess it’s made with no eggs or dairy.
I’m not always a big fan of lavender flavored sweets, but I’m absolutely in love with this cake. It has just a hint of lavender, and when paired with the bright lemon flavor plus fresh blueberries, I find it simply delightful. And I think you will, too.
To add lavender flavor to the cake, we are steeping dried culinary lavender in warm non-dairy milk, then straining the mixture. If you want even more lavender flavor, add a teaspoon of lavender extract to the cake.
The cake is based on my popular Vegan Lemon Cake, and if you haven’t tried it, I highly recommend you do! The lemon cake and this lavender cake feature a moist, flavorful cake that is perfectly sweet with a tight crumb.
Lavender milk
To make the lavender milk which we will add to the cake batter, simple heat 1 1/4 cups unsweetened soy milk (or other non-dairy milk) in a saucepan until just simmering. Turn off the heat and add the lavender. Let it steep for about 25 minutes, then strain the milk through a fine mesh strainer and discard the lavender. Cool completely before adding to the cake.
Did you know you can also make lavender milk as a warm calming beverage? Add a tablespoon of agave, sugar or maple syrup and a tiny bit of vanilla extract and enjoy warm.
In addition to the buttercream frosting, I’ve added a thin layer of blueberry jam in between the cake layers. It adds a pretty color and pop of flavor, so I do recommend it if possible. Or fill the layers with my Vegan Lemon Curd instead.
Instead of the included recipe for frosting, try making my Vegan Swiss Meringue Buttercream instead. You can add a few drops of purple food coloring for a light purple hue, if desired.
More delightful vegan cakes
- Vegan Strawberry Cake
- Best Vegan Chocolate Cake
- 1 Bowl Vegan Carrot Cake
- Vegan Funfetti Cake
- Vegan Coconut Cake
- Vegan Red Velvet Cake
- Vegan Vanilla Cake
Vegan Lemon Blueberry Lavender Cake
Ingredients
Lavender milk
- 1 1/4 cups unsweetened soy milk
- 1 tablespoon dried culinary lavender
The cake
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 8 tablespoons (1/2 cup) vegan butter, softened to room temperature
- 1/2 cup neutral flavored oil (grapeseed/vegetable/canola)
- 1 1/2 cups granulated sugar
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon pure lemon extract
- 2 teaspoons pure vanilla extract
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries, plus more for decorating
Frosting
- 1 1/2 cups vegan butter, barely softened
- 4 cups powdered sugar, plus more as needed
- 2 tablespoons fresh lemon juice
- 2-3 tablespoons unsweetened soy milk
- 2 teaspoons pure vanilla extract
- optional: few drops purple food coloring
- optional: 1/2 cup blueberry jam
Instructions
- Lavender milk: Heat the soy milk in a small saucepan over medium heat until just simmering, then remove from heat and add in the lavender. Let it steep for 25 minutes, then strain the milk through a fine strainer and discard the lavender. Cool completely before adding to cake batter.
- Preheat the oven to 350 degrees F. Grease three 6 inch cake pans and line the bottoms with parchment rounds (I cut them out myself to fit the bottom of the pans to prevent sticking.) Or make a double layer cake by using two 8 or 9 inch round cake pans.
- Aquafaba: In a medium sized bowl, drain the chickpeas to collect the liquid from the can. Measure 1/2 cup of aquafaba. With a hand mixer, mix on medium-high speed for 1 minute, until light and foamy. Don't mix it so much it forms soft peaks. Set aside.
- In a large bowl, add the softened butter, oil, sugar and lemon zest. Beat on medium speed with a handheld mixer (or stand mixer with whisk attachment) until light and fluffy, about 3 minutes. Now add in the lemon and vanilla extracts and beat to combine.
- On low speed, add in the lavender milk and aquafaba and mix. Now add the flour, sprinkle the baking powder and salt on top of the flour and mix on low until well combined, about 1-2 minutes, scraping the sides as needed with a spatula. Do not over mix. Fold in the blueberries.
- Divide the batter equally in the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool on wire racks for 5-10 minutes, then run a knife around the edges to loosen, and carefully invert the cakes onto your hand. Remove the parchment paper and place on a wire rack to cool completely.
- Make the frosting: Using a stand mixer or hand mixer, beat the vegan butter until light and fluffy, about 2 minutes. Reduce the speed, add in the 2 cups of the powdered sugar, lemon juice and vanilla extract. Beat on low, then switch to medium speed and beat until light and fluffy, about 2 minutes. Now add in the remaining 2 cups powdered sugar and mix. If the frosting seems too thick, add a tablespoon at a time of non-dairy milk. If the frosting seems too thin, add more powdered sugar until a desirable consistency is reached. If desired, add a few drops of purple food coloring.
- Frost the cake: Place one of the cake layers on your cake stand or plate. Frost the top evenly, and spread a thin layer of jam on top of the frosting, if desired. Place the second cake layer on top. Top the second layer with more frosting and more jam. Repeat for the third layer, then frost the sides. Decorate with fresh blueberries, lemon slices and a little sprinkle of lavender, as desired. Enjoy!
Notes
- Cupcakes – Divide into liners and bake for 20-24 minutes.
- Gluten free – I haven’t tested it, but a gluten free all purpose mix should work quite well.
- Variations – Swap blueberries for blackberries and blackberry jam instead or raspberries.
- For more lavender flavor, add 1 teaspoon of lavender extract when you add the other extracts.
This cake is DELICIOUS! I am the only vegan in my family, but everyone loved it!!
Hi Jessica. I’m so glad you loved the cake! Thanks for your fabulous review and feedback!
Delicious! Recipe was so easy to follow and the cake turned out great. Thank you, Nora!
You are welcome, Ally! I’m thrilled the cake turned out wonderful for you! Thanks for your wonderful review!
I don’t normally leave reviews on recipes, but this cake was amazing. If you need to make something to wow people, this is the right recipe. The flavors worked together so well, and the lavender wasn’t overpowering!
Thank you for your encouraging words and wonderful review! Thank you for taking time to share with me! Happy cooking!
This cake is fantastic. My husband made it for me for my birthday, and now I request it every year for my birthday cake. Thank you for your amazing recipes, Nora!
Hi Brynn. I’m thrilled you are loving the cake! Thank you for your terrific review, and for using my recipes! Happy birthday to you!
Is there anyway to make this with lavender syrup that I have?
You might be able to use it, but I haven’t tried it so I wouldn’t know how much to add.
Hi can I know is the cake flour normal flour or self-raising flour?
Hello. Cake flour is a light, finely milled flour for making cakes. If you don’t have cake flour, you can take 1 cup of regular flour, take out 2 tablespoons and add 2 tablespoons cornstarch (cornflour.) Then you will basically have cake flour! I hope this helps!
I changed a few things due to dietary restrictions, sub the flour for gluten free all purpose and soy for oat milk. And it made my fiancé say ‘you should be our wedding cake maker’ super moist, and very delicious. I would 100% make this again
How awesome! Thanks for your fabulous feedback and review! I think this would make a fabulous wedding cake! Happy baking!
I have a question before I make this cake, I have a soy, almond and cashew allergy could you sub the soy milk with coconut or oat milk
Yes, that’s not a problem. I prefer oat over coconut.