Blueberry Lavender Cake Recipe Vegan and Deliciously Easy

Welcome to a delightful corner of vegan baking where floral notes meet juicy bursts of summer! This Blueberry Lavender Cake is a perfect treat for those who love a sophisticated twist on classic desserts.

The combination of sweet blueberries and fragrant lavender creates a uniquely refreshing flavor profile that’s both calming and uplifting. Whether you’re baking for a special occasion or simply craving a slice of something extraordinary, this vegan cake recipe will impress both plant-based eaters and traditional dessert lovers alike.

Not only is this cake beautifully moist and fluffy, but it’s also made with wholesome ingredients that nourish your body without compromising on taste or texture. Plus, it’s easy to prepare, making it an ideal choice for bakers of all skill levels.

Let’s dive into the magic of blueberry and lavender in this scrumptious vegan cake recipe!

Why You’ll Love This Recipe

This cake is a celebration of nature’s finest flavors, combining the succulent sweetness of fresh blueberries with the subtle floral aroma of culinary lavender. It’s:

• Vegan and allergy-friendly: No eggs, dairy, or animal products, perfect for many dietary needs.
• Moist and fluffy: Thanks to plant-based milk and oil, this cake stays tender and soft.
• Beautifully aromatic: Lavender adds a gentle floral hint that pairs wonderfully with blueberries.
• Simple to make: Uses common pantry staples and fresh ingredients without complicated techniques.
• Versatile: Great as a celebratory dessert or an elegant afternoon tea treat.

Ingredients

• 2 cups all-purpose flour (or gluten-free flour blend)
• 1 cup organic cane sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp dried culinary lavender buds
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• 1/3 cup vegetable oil (canola, sunflower, or melted coconut oil)
• 1 tsp pure vanilla extract
• 1 1/2 cups fresh blueberries (plus extra for garnish)
• Optional: powdered sugar for dusting or vegan frosting of choice

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• 8-inch round cake pan (or 9-inch)
• Parchment paper
• Cooling rack
• Spatula
• Sifter (optional, for flour and powdered sugar)

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper for easy removal.
2. Infuse the milk: In a small saucepan, warm the almond milk gently and add the dried lavender buds. Let it steep for about 10 minutes off the heat, then strain out the buds. This step enhances the floral flavor in the batter.
3. Mix dry ingredients: In your large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
4. Prepare wet ingredients: In a separate bowl, combine the lavender-infused almond milk, apple cider vinegar, vegetable oil, and vanilla extract. Whisk until fully blended.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—avoid overmixing to keep the cake light and airy.
6. Fold in blueberries: Carefully fold in the fresh blueberries to distribute them evenly throughout the batter.
7. Pour batter into pan: Transfer the batter into your prepared cake pan and smooth the top with a spatula.
8. Bake: Place the cake in the oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack. Let it cool completely before frosting or serving.
10. Optional decoration: Dust with powdered sugar or frost with your favorite vegan frosting. Garnish with fresh blueberries and a few lavender sprigs for a stunning presentation.

Tips & Variations

“For an extra burst of flavor, try adding a tablespoon of lemon zest to the batter—it complements the blueberry and lavender beautifully!”

• Lavender intensity: Adjust the lavender buds to your taste—start with less if you prefer a subtler floral note.
• Blueberry alternatives: Frozen blueberries work well too; just toss them lightly in flour before folding in to prevent sinking.
• Gluten-free option: Use a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend doesn’t include it.
• Frosting ideas: Try a lemon vegan cream cheese frosting or a simple coconut whipped cream topping.
• Make cupcakes: Portion into muffin tins for 20-24 cupcakes and reduce baking time to 20-25 minutes.

Nutrition Facts

Serving Suggestions

This cake pairs beautifully with a hot cup of herbal tea, especially chamomile or earl grey, enhancing the lavender notes. For a more indulgent experience, serve with a scoop of Cinnamon Pecan Ice Cream or a drizzle of vegan lemon glaze.

It makes a charming centerpiece for brunch or afternoon gatherings, and its stunning floral flavor will impress guests at baby showers, bridal parties, or garden picnics. For a lighter touch, enjoy the cake plain or with a dusting of powdered sugar to let the natural flavors shine.

Conclusion

Our Blueberry Lavender Cake offers a delightful escape into the world of vegan baking, melding floral elegance with fresh fruit sweetness in every bite. This recipe is not only accessible and easy to follow but also packed with flavors that evoke springtime and celebration.

Whether you’re new to plant-based desserts or a seasoned vegan baker, this cake is sure to become a favorite in your recipe collection.

Don’t hesitate to experiment with the lavender and blueberry quantities to suit your palate, and remember that baking is all about joy and creativity. For more inspiring recipes that cater to all tastes, check out our Chocolate Heaven Cake Recipe or the savory delights of Classico Sun Dried Tomato Alfredo Sauce Recipe.

Happy baking and savor every bite!

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