Description
This Vegan Lemon Blueberry Lavender Cake is a fragrant and delicate dessert featuring moist cake layers infused with lavender-steeped soy milk, fresh lemon zest, and bursting blueberries. Frosted with a creamy vegan lemon buttercream, this beautiful and flavorful cake is perfect for gatherings and special occasions.
Ingredients
Cake
- 1 1/4 cups unsweetened soy milk
- 1 tablespoon dried culinary lavender
- 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, or 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
- Prepare Lavender Milk: Heat the soy milk in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the dried culinary lavender. Allow it to steep for 25 minutes to infuse the flavor. Strain the milk through a fine strainer, discarding the lavender. Set the milk aside to cool completely before incorporating into the batter.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 6-inch cake pans and line the bottoms with parchment paper rounds to prevent sticking. Alternatively, use two 8 or 9 inch pans for a double layer cake.
- Whip Aquafaba: Drain chickpeas and measure 1/2 cup of the aquafaba liquid. Using a hand mixer, beat it on medium-high speed for about 1 minute until it becomes light and foamy but does not form soft peaks. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the softened vegan butter, neutral oil, granulated sugar, and lemon zest. Beat on medium speed until the mixture is light and fluffy, approximately 3 minutes. Add lemon extract and vanilla extract, mixing to combine.
- Combine Batter: On low speed, add the cooled lavender milk and whipped aquafaba to the wet ingredients. Then gradually add the cake flour, baking powder, and salt. Mix on low until just combined, about 1-2 minutes, scraping the bowl sides as needed. Avoid over mixing. Fold in the fresh blueberries gently to distribute evenly.
- Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven, cool on wire racks for 5-10 minutes. Loosen edges with a knife, invert cakes onto your hand, remove parchment paper, then set on wire racks to cool completely.
- Prepare Frosting: Beat the vegan butter using a mixer until light and fluffy, about 2 minutes. Reduce speed and add 2 cups of powdered sugar, fresh lemon juice, and vanilla extract. Beat on low speed to combine, then increase speed to medium and beat until pale and fluffy, about 2 minutes. Add remaining powdered sugar and mix well. Adjust consistency with soy milk as needed. Add purple food coloring if desired.
- Assemble the Cake: Place one cake layer on your serving plate. Spread an even layer of frosting on top, optionally followed by a thin layer of blueberry jam. Top with the second cake layer, repeat frosting and jam layers, then add the third layer and frost the entire cake. Decorate with fresh blueberries, lemon slices, and a sprinkle of lavender buds if desired. Serve and enjoy!
Notes
- Do not over whip the aquafaba to avoid stiff peaks; just light and foamy is ideal.
- Make sure the lavender milk is completely cool before mixing to prevent affecting the aquafaba’s volume.
- You can substitute soy milk with other unsweetened plant-based milks like almond or oat milk if preferred.
- If you don’t have lemon extract, you can use extra lemon zest and fresh lemon juice measurements instead.
- Adjust the amount of blueberries to personal preference, but ensure they’re folded gently to avoid breaking.
- To get a more intense lavender flavor, you can slightly increase the dried lavender amount but be cautious as it can become overpowering.
- For best results, chill the cake layers before frosting if cakes are very warm.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
