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Vegan Lemon Lavender Cake with Lemon Curdd and Buttercream Frosting Recipe

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4 from 75 reviews

A delightful vegan lemon lavender cake featuring three layers of soft, fluffy lemon-infused cake infused with fragrant lavender paste. Paired with a luscious vegan lemon curd filling and topped with a light lemon lavender buttercream frosting, this cake offers a perfect balance of citrus and floral notes. Garnished with dried lemon slices and edible lavender, it’s an elegant dessert ideal for special occasions or tea time.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices

Ingredients

Lemon Lavender Cake

  • 1 ¾ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup oat milk
  • ⅓ cup olive oil
  • ¾ cup organic sugar
  • ⅓ cup lemon juice (juice of about 2 lemons)
  • 1 ½ teaspoons lavender paste
  • 1 tablespoon lemon zest (zest of 1 lemon)

Cake Filling & Frosting

  • 4 tablespoons vegan lemon curd
  • 1 cup vegan butter, room temperature
  • ½ cup shortening
  • 3 tablespoons lemon juice
  • 1 teaspoon lavender paste (optional)
  • 2 ½-3 cups powdered sugar, sifted

Garnishes

  • 6-8 dried lemon slices (optional)
  • Edible dried lavender (optional)

Instructions

  1. Prepare Cake Pans and Oven: Line three 6-inch cake pans with parchment paper on the bottom and grease the sides. Preheat the oven to 350°F (175°C).
  2. Sift Dry Ingredients: In a small bowl, sift together 1 ¾ cups all-purpose flour, ¾ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt. Set aside.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together ¾ cup oat milk, ⅓ cup olive oil, ¾ cup organic sugar, ⅓ cup lemon juice, 1 ½ teaspoons lavender paste, and 1 tablespoon lemon zest until well combined.
  4. Combine Batter: Gently add the sifted dry ingredients to the wet ingredients and mix just until a batter forms and no streaks of flour remain. Avoid overmixing to prevent tough cake texture.
  5. Divide and Bake: Pour the batter evenly into the prepared cake pans. Tap the pans lightly on the counter to release air bubbles. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean and tops are lightly browned.
  6. Cool Cakes: Let the cakes cool in the pans for 5-10 minutes. Run a knife around edges to loosen, then invert pans onto wire racks to cool completely.
  7. Chill Lemon Curd: While cakes cool, prepare vegan lemon curd and refrigerate for at least 2 hours to set before using.
  8. Make Frosting: In a mixing bowl, whip 1 cup room temperature vegan butter with ½ cup shortening for about 5 minutes until fluffy and smooth. Add 3 tablespoons lemon juice and 1 teaspoon lavender paste (optional), whipping for 30 seconds to incorporate.
  9. Add Powdered Sugar: Gradually add 2 ½ to 3 cups sifted powdered sugar half a cup at a time, whipping between additions, until frosting reaches desired sweetness and consistency.
  10. Whip Frosting Thoroughly: Continue whipping frosting for an additional 5 minutes until it is light and fluffy.
  11. Assemble Cake – Layer 1: Place first cake layer on a cake turntable lined with parchment paper. Spread ⅓ to ½ cup frosting evenly on top. Pipe a frosting border around the edge using a piping bag.
  12. Add Lemon Curd: Fill the center inside the frosting border with 2 tablespoons vegan lemon curd, spreading evenly without overwriting the border.
  13. Repeat Layers: Place second cake layer on top and repeat frosting and lemon curd steps. Place final cake layer on top and spread ½ cup frosting evenly over it.
  14. Apply Crumb Coat: Lightly frost sides of the cake to seal crumbs and fill gaps between layers. Smooth sides with a cake scraper.
  15. Chill Cake: Refrigerate the crumb-coated cake for at least 30 minutes to set the frosting.
  16. Garnish and Serve: Remove cake from fridge, garnish with dried lemon slices and edible lavender as desired. Slice into 10-12 pieces and serve.

Notes

  • For best results, bake the cakes a day ahead and refrigerate wrapped before frosting to enhance moisture and flavor development.
  • Do not overmix the batter to avoid dense, tough cake layers.
  • Adjust sweetness in frosting by varying powdered sugar amount to taste.
  • Ensure vegan butter and shortening are at room temperature for smooth frosting.
  • This cake is designed as a ‘naked’ cake with minimal frosting on the exterior; add more frosting for a fully iced finish if desired.
  • Oat milk can be substituted with any other plant-based milk if preferred.
  • Use food-safe lavender paste and edible dried lavender to ensure safe consumption.
  • Author: ELLA
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Vegan Cakes + Cupcakes
  • Method: Baking
  • Cuisine: Vegan Desserts
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-lemon-lavender-cake-with-lemon-curdd-and-buttercream-frosting-recipe/