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Vegan Lavender Almond Cake

Posted on by Alisa Fleming in Dairy Free Desserts, Dairy-Free Recipes with 7 Comments
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This lavender almond cake was an official entry in the So Delicious Dairy Free Recipe Contest!

Recipe By: Maiah Miller

Vegan Lavender Almond Cake Recipe

Vegan Lavender Almond Cake
 
Prep time

Cook time

Total time

 

Author:
Serves: One 2-layer cake

Ingredients
  • 2 cups sugar (or 1-1/2 cups agave nectar)
  • 3 tablespoons dried lavender
  • 1 cup vegetable oil (if using agave, add only ½ cup oil)
  • 2 cups unsweetened dairy-free milk alternative
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 3 cups unbleached flour
  • 2 teaspoons baking soda
  • ¾ teaspoon salt
  • 2 tablespoons apple cider vinegar
  • powdered sugar (optional)
  • dairy-free margarine or coconut oil at room-temperature (optional)
  • sliced almonds, as a garnish (optional)

Instructions
  1. Preheat oven to 350ºF.
  2. For optimal lavender flavor, food-process the sugar with the lavender and let it sit for awhile to absorb the flavor.
  3. Whisk the sugar and lavender (or agave and lavender), oil, milk alternative and extracts; beat well.
  4. Sift in dry ingredients; mix until combined.
  5. Fold in apple cider vinegar quickly, stirring no more than 7 times once added, pour into 2 greased 9″pans.
  6. Bake 35 minutes or just until an inserted toothpick comes out clean.
  7. Optional: beat dairy-free margarine and sugar together, adding vanilla and So Delicious coconut milk until desired consistency is reached. Frost cooled cake and garnish with almonds and/or lavender blossoms.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

7 Comments

  1. Stephanie DollanskyApril 5, 2013 at 3:45 pmReply

    How much oil should be used?

    • Alisa FlemingApril 5, 2013 at 8:59 pmReplyAuthor

      1 cup or 1/2 cup per the ingredient list (whether or not you use granulated sugar or agave)

  2. RickiApril 5, 2013 at 4:22 pmReply

    That is one stunning cake! The wheels are already turning so I can figure out a way to make a version I can eat. . . this is such a spectacular special-occasion cake!

  3. Shirley @ gfe & All Gluten-Free DessertsApril 5, 2013 at 8:24 pmReply

    WOW! Bravo Maiah! I think the rest of us might have to give up now … that looks incredible! Only kidding about giving up. I was working on a recipe for the contest today. ;-) So much fun!

    Shirley

  4. How to Create a Graduate Recital Reception | Hudson Valley HandymomMay 3, 2014 at 7:01 amReply

    […] I created my own “butter cream” frosting using vegan butter, vegan powdered sugar, coconut milk, and vanilla.  Substitute these items for your favorite frosting recipe to go vegan.   http://www.godairyfree.org/recipes/vegan-lavender-almond-cake […]

  5. DaisyMay 31, 2014 at 6:32 pmReply

    Can I use this recipe for cupcakes?

    • Alisa FlemingJune 1, 2014 at 1:25 pmReplyAuthor

      Probably – most cake recipes work as cupcakes, but I would start checking for doneness at around 20 minutes.

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