So my husband and mother in law are vegan and so we had the grooms cake at our wedding be vegan! The flavor was earl grey tea & lavender, and boy when I tell you it was yummy 😋 haha we only had a small cake so it ran out FAST! So even after the wedding I had people telling me how much they loved the cake and where I got it. Well, I got it from the Round House Bakery in Perkins Oklahoma ( a little bit of a drive for a small 30 piece cake, but SOOOOO worth it). I knew my mother in law loved it so I tried to recreate it for her surprise 55th birthday. Trying to find a recipe for lavender and early grey cake with both of those and without lemon or blueberries was hard! I do not like lemon in my sweets and I don’t like blueberries so I had to pick and choose from different recipes to get my own! I also didn’t decide to do a layered cake til halfway through, so I had to make a whole other batch while my first pan was baking. Also this recipe calls for vinegar for the “egg replacement”, but you can also use a flax egg (1 tablespoon ground flaxseed and 3 tablespoons water whisked in a bowl and refrigerated for 10-15 minutes. I have found that flax eggs are great for vegan cookies, but the vinegar is better for cakes.
VEGAN EARLY GREY AND LAVENDER CAKE
- 1 and 3/4 cups (220g) All-Purpose Flour
- 1 cup (200g) White Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- 1/3 cup (80ml) Extra Virgin Olive Oil (or sub canola oil or other vegetable oil
- 1 Tbsp White Vinegar (or sub Apple Cider Vinegar)
- 4 tsp Earl Grey tea leaves
- 2 tsp dried lavender
1. First, preheat your oven to 350 degrees Fahrenheit.
2. Add milk and early grey tea leaves into a blender. I cut open my tea bags and measured it out until I got 4 tsp. Let it sit for 5-10 minutes to infuse the flavor.
3. Blend the milk and earl grey mixture until the tea is in small pieces.
4. Add all dry ingredients to a bow and mix. I added in some dried lavender that I had pulsed in the blender to make it finer like a powder.
5. Add all wet ingredients and whisk.
6. Grease your pan first! Add batter to pan.
7. Cook for 30-50 minutes depending on the depth of your cake pan. I used a small round pan and did 35-40 minutes.
8. Once it has baked and you can put a toothpick in the middle and it comes out clean, let it sit and cool. Then add your frosting! I made a lavender frosting to mine!
Note: it you want to make this a layered cake just double the recipe and separate into 2 pans (I didn’t decide to do 2 layers until halfway through and my pans were different sizes 😂 so make sure they are the same size). If you want 3 layers, then triple the recipe and divide into 3 pans and so on and so forth! I also doubled the frosting recipe below to put a layer between the two cake layers.
Also: make sure your sugar is vegan. I guess some are not, but most of the sugar I find is! So just double check!
- 1/2 cup vegan butter softened
- 2 teaspoons dried culinary lavender
- 2 tablespoons organic granulated sugar
- 1/4 teaspoon vanilla extract
- 2 1/2 – 3 cups powdered sugar sifted
For the frosting you will need to:
1. Take the dried culinary lavender and sugar into a blender or food processor and blend them together. Pulse until a fine powder is formed.
2. Put softened vegan butter and vanilla in your mixer and beat until light and fluffy.
3 Add in the lavender sugar mix and gradually add in the powdered sugar. You want it to be thick so it doesn’t slide off the cake (like mine did) so you should keep adding powdered sugar if it is too liquidy.
4. OPTIONAL-you can add in food coloring like purple and pink to get a lavender color. I used the pastel Easter egg food coloring to get the color I wanted! Check the labels to make sure the food coloring is vegan (some brands aren’t).