I can’t say enough good things about these bad girls. Lemon and lavender together is like PB&J. It just WORKS SO WELL. I vowed to only eat one, and then I ate three. So then I brought the remaining ones to work to get them the hell out of my house, and then I ate one for breakfast at my desk. So…so much for that. I’m super happy this actually worked too, because I just kinda dumped things into a bowl and prayed for the best. Rest assured, they work… REALLY WORK.

Mini Lemon Lavender Bundt Cakes [Vegan]




Cooking Time




  • 1 cup all-purpose flour
  • 1/3 cup spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Dash of salt
  • 3/4 cup cane sugar
  • 1/2 cup vegan butter
  • Zest 1 lemon
  • Juice from 1 lemon
  • 1 1/2 tbs lavender syrup
  • 1 c almond milk
For glaze:
  • 1/2 cup confectioners sugar
  • 1 tsp lavender
  • 1 drop water


  1. In small bowl, whisk together flour, spelt flour, baking powder, baking soda, and salt – set aside
  2. In a large bowl, cream sugar and butter until light and fluffy (I used my hand mixer)
  3. Add zest from 1 lemon, lavender syrup, and almond milk – mix well
  4. Add juice from 1 lemon as well as dry mix, and continue to mix with hand-mixer – batter is done! Easy, right?
  5. Add batter to your mini bundt cake mold (I used a silicone mold, which you will need to place on a cookie sheet before filling to keep from getting everywhere)
  6. Bake at 350 F for 30 minutes, or until golden – cool for 10 minutes before glaze
  7. To make glaze, just add sugar, lavender, and water – add more or less water as needed, but seriously… just a drop or two people!
  8. Okay – now eat your heart out!