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Lemon and Lavender Cake [Vegan]

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I really like things that taste like flowers. An elderflower Collins is my favorite drink, I love how Parma Violets taste like perfume and I would be perfectly happy to subsist on nothing but rose flavored macarons for a prolonged period of time. Thusly, this cake was born.

Lemon and Lavender Cake [Vegan]

This Recipe is :

Dairy Free Vegan


1 8 inch sandwich cake


For the cake (makes 2 8-inch layers)

  • 1½ cups of flour
  • ¼ cup of corn flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • ½ cup vegan margarine (room temperature)
  • ½ cup sugar
  • 1 ¼ cups soy yogurt
  • 4 Tbsp. lemon juice
  • zest of a lemon
  • pinch of salt

For the buttercream:

  • ¼ cup vegan margarine
  • ¼ cup non-hydrogenated shortening
  • 1 cup icing sugar
  • ½ tsp. dried lavender
  • a few drops of purple food coloring (optional)
  • pinch of salt

For the glaze:

  • 1 cup of icing sugar
  • 2 Tbsp. lemon juice
  • ½ Tbsp. coconut oil, melted


For the cake:

  1. Preheat the oven to 350ºF. Prepare 2 8-inch baking tins.
  2. Add the yogurt, lemon zest and lemon juice to a small bowl and mix well. Set aside.
  3. Using a mixer, beat together the margarine and the sugar until fluffy (about 2 minutes).
  4. Whisk the margarine and sugar together with the yogurt and lemon mixture.
  5. Sift in half the flour, baking powder and baking soda and mix until incorporated.
  6. Mix in the remaining flour. Pour half the mixture into each baking tin.
  7. Tap the filled baking tins a few times on your worktop to remove any air bubbles.
  8. Place the tins in the oven and bake for 30 minutes or until a toothpick poked into the middle comes out clean.
  9. Allow to cool in the tins for 10 minutes before transferring to a cooling rack. Allow to cool fully before adding any icing.

For the buttercream:

  1. Add the sugar, shortening and margarine into a food processor along with the colouring and dried lavander.
  2. Blend everything  together until incorporated, scraping down the sides every so often.

For the glaze:

  1. In a small bowl mix together the glaze ingredients until everything is smooth. Make the glaze just before you need to pour it over the cake or otherwise it will start to solidify.


  1. Place the fully cooled cake on a serving platter and spread the surface of the bottom layer with the buttercream. Place the second layer on top. Prepare the glaze and pour over the whole cake. Decorate with sprinkles or some chopped dried lavender.





Decadent vegan desserts from your wildest imagination. Bridge is an Irish vegan blogger from Dublin. She began living vegan in 2012 for ethical reasons. While health is never the main concern in her recipes, she has inadvertently felt the benefits of a vegan diet. She is an artist by nature but has a passion for mental health and is currently focusing on completing her MSc in counseling and psychotherapy. You can follow her blog at I Heart Crap Kitchen.



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