Vegan Lavender Cake

Name: Vegan Lavender Cake
Yield: Serves 8 servings
Cuisine: British
Ingredients: 192 grams baking flour; 128 grams caster sugar; 1 1/2 teaspoons bicarbonate of soda; 3 lavender buds finely chopped; Few extra lavender buds for decoration; 250 ml water; 78 ml vegetable oil; 2 tablespoons white wine vinegar; 1 teaspoon vanilla extract

mima123 @cook_13973230

Vegan Lavender Cake

mima123 @cook_13973230

Saved

Ingredients

Serves 8 servings

192 gramsbaking flour
128 gramscaster sugar
1 1/2 teaspoonsbicarbonate of soda
3lavender buds finely chopped
Few extra lavender buds for decoration
250 mlwater
78 mlvegetable oil
2 tablespoonswhite wine vinegar
1 teaspoonvanilla extract

Saved

Steps

1

Preheat oven to 180c and grease and line a 15cm round, deep cake tin with non-stick paper.
2

In a large bowl use a fork to whisk together the flour, sugar, bicarb and lavender buds then make a well in the middle.
3

Use a large jug to measure the water, vegetable oil, vinegar and vanilla then slowly stir into the dry ingredients. Mix with a spoon until it comes together - don’t over-beat.
4

Pour into the tin and bake for 65-70 mins or until a skewer comes out clean.
5

Set aside for 10 mins before moving to a wire rack to cool completely.
6

To ice, sift 128 grams of icing sugar into a large bowl then pour in enough hot water until it makes a thick paste. Pour over the top of the cake and encourage it to drip over the sides with a flat knife. Decorate with lavender.