THIS CAKE, oh my goodness.
I found this recipe a while ago and asked my mom to make it for my 21st birthday. It was the perfect choice too, because it is completely vegan and everyone in my family was able to eat it. While the recipe may look a little bit complicated, the steps are not difficult and the end result is totally worth it.
I’ve never had any lavender-flavored dessert before, and this one combines the delicate floral taste with hints of lemon and raspberry to make one unique and delectable dessert. Drool.
My boyfriend liked it so much that he specifically requested it for his 21st birthday as well. I thought that was a wonderful idea, and he was reeeaaaalllyyy happy when I showed up at his door holding it. Happy 21st Mikey!
Makes 2 8″ round cakes
2 cups soy milk, divided
2 tsp vinegar
2 Tbsp culinary lavender flowers
2 3/4 cup cake flour (If you can’t get cake flour you can sub 2 1/2 cup all pourpose flour plus 1/4 cup cornstarch)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup canola oil
1 1/2 cup sugar
4 tsp vanilla
1/3 cup culinary lavender
1 1/2 cups sugar
2 1/2 cups water
1/2 cup Earth Balance
1 cup non-hydrogenated vegetable shortening
1/2 tsp vanilla
2 Tbsp lemon juice, plus more as needed
zest of one lemon (if you want a pure white frosting, you can use some lemon extract)
1/4 tsp salt
1 lb powdered sugar, sifted
10 oz frozen raspberries
3 Tbsp sugar
1/4 cup water
1 tsp arrow root dissolved in 1 tbsp water
For the cake:
Grease two 8″ cake pans and line with parchment. Set aside. Preheat oven to 350°
Combine 1 cup soy milk with vinegar in a mixing bowl and set aside to curdle. In a saucepan, combine remaining 1 cup soy milk and the lavender. Bring to a boil, remove from heat and let sit for five minutes. Strain and combine with the vinegar mixture. Add sugar, oil, and vanilla and stir to combine. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Add the flour to the wet ingredients and stir together until just mixed. Divide batter between the prepared pans . Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
For the syrup:
In a heavy saucepan combine ingredients and bring to a boil. Simmer uncovered, stirring occasionally, until mixture begins to thicken. Let cool and strain.
For the buttercream:
In a stand mixer with a paddle attachment beat the Earth Balance and shortening until light and fluffy. Add vanilla, lemon juice, salt, and lemon zest and beat to combine. Add powdered sugar and beat on medium until frosting is smooth and fluffy. Add more lemon juice or soy milk if necessary to achieve a spreadable consistency.
For the sauce:
Combine berries, sugar, and water in a sacupan and bring to a boil. Cook until berries are broken down. Stir in the arrowroot mixture and cook until the sauce begins to thicken. Strain to remove the seeds and let cool.
Place a layer of cake on a plate or cake board. Brush or drizzle with lavender syrup and frost top. Place second layer on top, brush with syrup and frost top and sides.
Use a squeeze bottle or a spoon to drizzle some of the raspberry sauce on to each plate. Cut a wedge of cake and place on top of the sauce.
Recipe from The New Vegan Table