May 2nd, 2016
Recipe By: Emily Vallely

Unfortunately, I was running out of daylight while working on this recipe and wanted to get a photo. I didn’t allow the cake to cool completely before taking it out of the pan which is why the center of the cake is caved in a bit. I recommend waiting at least 40 minutes so that you don’t face this problem. Also, if lavender isn’t your thing, remove it from the recipe for a delicious chocolate cake!

Vegan Lavender Chocolate Cake
( serves: 8-10 )
Prep Time: 20 Minutes
Cook Time: 35 Minutes


For Cake:

- 3 cups flour

- 1 1/2 cup sugar

- 1 teaspoon salt

- 2 teaspoons baking soda

- 1/2 cup cocoa

- 1 cup olive oil

- 1 1/2 cup almond milk

- 1/4 cup apple cider vinegar

- 1/4 tablespoon culinary lavender

For Frosting:

- 2 tablespoons coconut oil

- 1/2 teaspoon vanilla extract

- 2 cups powdered sugar

- 1/4 cup cocoa

- 1/4 cup almond milk


For Cake:

- Preheat oven to 350 degrees fahrenheit. Grease a 9 inch circular pan.

- Add dry ingredients to a large bowl and stir until combined.

- In a separate bowl, mix the wet ingredients.

- Pour wet ingredients into dry and mix until combined.

- Pour batter into pan and bake for 35 minutes.

For Frosting:

- Whisk all ingredients until mixture is smooth.

- Let cake cool for at least 40 minutes.

- Add frosting.