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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Lavender Almond Cake with Dairy-Free Buttercream

    Vegan Lavender Almond Cake with Dairy-Free Buttercream

    10
    By Alisa Fleming on July 31, 2022 Dairy Free Desserts, Dairy-Free Recipes

    This lovely vegan lavender almond cake recipe was created by Maiah Miller for one of our recipe contests. It’s infused with delicate floral flavor and complementary hints of almond. But if you aren’t a fan of almond, don’t worry. The nutty addition is easy to omit. Since her original submission, we’ve updated this post and added that option.

    Vegan Lavender Almond Cake Recipe with Dairy-Free Buttercream - include nut-free Vegan Lavender Cake options

    Vegan Lavender Almond Cake with Dairy-Free Buttercream

    In the first step for this recipe, Maiah recommends letting the sugar and lavender comingle “for a while.” This is a great make-ahead step. If you are planning ahead, go ahead and pulse the two together in your food processor and store in an airtight container on the counter for a day or two before baking this vegan lavender almond cake.

    As you can see below, this is easily a nut-free vegan lavender cake, but you can alternatively go bigger with the almond infusion. For more aromatics, use almond oil as your oil for this recipe.

    Vegan Lavender Almond Cake Recipe with Dairy-Free Buttercream - include nut-free Vegan Lavender Cake options

    Special Diet Notes: Vegan Lavender Almond Cake

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose the milk beverage, oil, and butter alternative (for the buttercream) that suit your dietary needs.

    For nut-free vegan lavender cake, look for a nut-free imitation almond extract or almond flavor (they do exist!) or omit the almond extract and skip the almond garnish.

    Vegan Lavender Almond Cake
     
    Print
    Prep time
    20 mins
    Cook time
    35 mins
    Total time
    55 mins
     
    Maiah adds almond extract for a delicious and unique complementary flavor to the lavender. I desired, you can emphasize the almond by garnishing the cake with almond slices.
    Author: Maiah Miller
    Recipe type: Dessert
    Cuisine: American
    Serves: 1 (2-layer) cake / 24 slices
    Ingredients
    • 2 cups sugar (can sub 1 ½ cups agave nectar)
    • 3 tablespoons dried lavender, plus additional for garnish
    • 2 cups unsweetened dairy-free milk beverage
    • 1 cup oil (if using agave, reduce to ½ cup oil)
    • 1 ½ teaspoons almond extract
    • 1 teaspoon vanilla extract
    • 3 cups all-purpose flour
    • 2 teaspoons baking soda
    • ¾ teaspoon salt
    • 2 tablespoons apple cider vinegar
    • 1 batch dairy-free buttercream frosting
    • Almond slices, for garnish (optional)
    Instructions
    1. For optimal lavender flavor, food-process the sugar with the lavender and let it sit for a while to absorb the flavor.
    2. Preheat your oven to 350ºF and grease 2 (9-inch) round cake pans.
    3. In a large bowl, whisk together the flour, baking soda, and salt.
    4. In a large mixing bowl, beat the sugar (or agave) and lavender, milk beverage, oil, almond extract, and vanilla extract with a hand mixer until well combined.
    5. Add the flour mixture to the wet ingredients and stir until combined.
    6. Briskly fold in apple cider vinegar, stirring the batter no more than 7 times.
    7. Pour the batter into your prepared cake pans.
    8. Bake the cakes for 35 minutes or just until a toothpick inserted into the center of the cake comes out clean.
    9. Let the cake cool for 10 minutes in the pans before carefully removing them to a wire rack to cool completely.
    10. Once completely cool, you can frost the layers and garnish with dried lavender and almond slices (if using).
    Nutrition Information
    Serving size: 1 slice Calories: 342 Fat: 16.9g Saturated fat: 2.9g Carbohydrates: 46.8g Sugar: 33.9g Sodium: 268mg Fiber: .5g Protein: 1.7g
    3.5.3229

    Key Ingredients for this Vegan Lavender Almond Cake


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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    10 Comments

    1. LadyCake on February 9, 2019 10:05 pm

      I made this cake and it was sooo delicious! Thank you!!

      The only modification I made is that I added pure lavender extract (1/8 teaspoon) instead of the lavender petals. I also added a little extra almond and vanilla extract for balance

      Thank you!! <3

      Reply
      • Alisa Fleming on February 10, 2019 5:28 pm

        Marvelous! And thank you for sharing your modifications. I didn’t know lavender extract was a thing!

        Reply
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    3. Daisy on May 31, 2014 6:32 pm

      Can I use this recipe for cupcakes?

      Reply
      • Alisa Fleming on June 1, 2014 1:25 pm

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

        Reply
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    5. Shirley @ gfe & All Gluten-Free Desserts on April 5, 2013 8:24 pm

      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

      Reply
    6. Ricki on April 5, 2013 4:22 pm

      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!

      Reply
    7. Stephanie Dollansky on April 5, 2013 3:45 pm

      How much oil should be used?

      Reply
      • Alisa Fleming on April 5, 2013 8:59 pm

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

        Reply

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