Ingredients: |
Ingredients: Ingredients
2 cups sugar (or 1½ cups agave nectar)
3 tablespoons dried lavender, plus additional for garnish
1 cup oil (use your favorite baking oil; if using agave, add only ½ cup oil)
2 cups almond milk
1½ teaspoons almond extract (optional)
1/2 cup almond meal
1 teaspoon vanilla extract
3 cups unbleached flour
2 teaspoons baking soda
¾ teaspoon salt
2 tablespoons apple cider vinegar
Dairy-free buttercream frosting
Sliced almonds, for garnish (optional)
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Directions: |
Directions:Preheat your oven to 350ºF and grease 2 9-inch round cake pans.
For the most robust lavender flavor, food-process the sugar with the lavender and let it sit for a while to absorb the flavor. Otherwise simply grinding some lavender together will be sufficient.
Add the sugar and lavender (or agave and lavender), oil, milk beverage and extracts to a large mixing bowl. Beat with a hand mixer until well combined.
Sift in the flour, baking soda, and salt and stir until combined.
Briskly fold in apple cider vinegar, stirring the batter no more than 7 times. Also stirring in additional almond meal
Pour the batter into the greased cake pans.
Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool for 10 minutes in the pans before carefully removing them to a wire rack to cool completely.
Once completely cool, you can frost the layers and optionally garnish with dried lavender and sliced almonds.
Adding the almond meal makes this a higher protein dish, and allows for less of a sugar crash later |
This recipe for Lemon Lavender Almond Cake is from