Vegan Lavender Cake with Lemon Drizzle

June 7, 2018
I have become a lavender fiend, there is no doubt about it. Lotion, shampoo, tea, soap, candles; you name it, I have it in lavender-scented. The obsession has gotten so big that I decided it was time I moved onto lavender-flavored things. Lavender isn't the easiest flavor to work with I'll admit; too little and you don't get the point across, too much and you've entered artisan soap territory. Luckily for me, my parents have green thumbs so their garden is full of fruits, veggies, and herbs, one of which is my beloved lavender. So I picked a generous amount and got to work tinkering with the measurements until I hit the sweet spot! The result was this lovely cake, which smells just as good as it tastes. The aromatic and light flavor of the lavender is brightened up with a lemon drizzle (dyed a lavender shade for an extra touch), creating a unique flavor combo that is sure to pleasantly surprise anybody!
Vegan Lavender Cake with Lemon Drizzle

Vegan Lavender Cake with Lemon Drizzle

Recipe Type: Sweets
utensils YIELDS 1 cake; 8 slices
herb graphic for recipe card
  • 1.5 cups Cake flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/8 teaspoon Salt
  • 3/4 cup Sugar
  • 1 tablespoon Fresh lavender (halve amount if using dried lavender)
  • 1/2 cup Plant milk
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Vanilla extract
  • 1/2 cup Vegetable oil
  • 1.5 cups Icing sugar
  • 3-4 tablespoons Lemon juice
  • 1 drop of each Blue and red food coloring (optional)
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1.) Preheat the oven to 350 degrees Fahrenheit 2.) Using a coffee grinder or food processor, blend the fresh lavender and sugar until the lavender is finely ground and incorporated into the sugar. Set aside. 3.) In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. 4.) Add the sugar-lavender into the bowl of dry ingredients and mix. 5.) Make a well in the dry ingredients and add the plant milk, vegetable oil, and vanilla extract. Stir until well combined. 6.) Pour the mixture into a greased loaf pan and bake for 45 minutes (or until knife inserted in center comes out clean) at 350 degrees. 7.) Set the cake aside to cool as you prepare the lemon drizzle. Sift the icing sugar into a bowl and add 3-4 tablespoons of lemon juice; whisk and add lemon juice slowly until desired consistency is reached. The drizzle should be opaque and thick, but smooth enough to pour over cake. Add food coloring if desired. 8.) Once the cake is cooled, remove from the pan and pour the lemon drizzle on top. Decorate with fresh lavender, lemon, zest, or dive straight in!

Also by Aubrey: Vegan Chocolate-Covered Mocha Popsicles

Related: All-Occasion Vegan Banana Celebration Cupcakes

A Vegan Version of the Royal Wedding Cake (Lemon & Elderflower)

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Photos: Aubrey Pacheco

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After three years of attending university in Oxford, England to receive her Bachelor of Science degree in Nutrition, Aubrey is back in her hometown in Los Angeles ready to spread the knowledge through private nutritionist services, recipe creating, and more. When she isn’t scouring through new science journals or dancing around the kitchen making new recipes, Aubrey can be found hiking, reading, or hunting for the best cup of coffee in LA.


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