I always joke that this cake taste like a Lush bathbomb. Haha! I think we always associate the scent of lavender with beauty products. Lavender is so amazing and is often used in creams, lotions and shower gels. Lavender is also very flowery, but once you let go of the bathbomb thing, it is actually amazing to cook and bake with as well. The trick is to not overdo it. You do not want to have the idea that a bathbomb was actually one of the ingredients. It is very nice when you taste a subtle taste of lavender though. I love it! And it looks and smells amazing! If you never tried cooking/baking with lavender I recommend using only 1 tbs of lavender to start with. Once you’re more use to it and your brain now understand that lavender is not only used in beauty products, you can use 1,5 tbs. Just experiment a little and appreciate the taste

LAVENDER & CO

Serves: 8 

dry ingredients:
2 cups flour
1 cup sugar
2 tbs custard powder
1,5 tsp baking powder
1/2 tsp baking soda
1-1,5 tbs dried lavender
pinch of salt

wet ingredients:
1 tsp vanilla extract
1,5 cup coconut milk (from can)
1/4 cup butter (I used Flora)
1/2 cup coconut yogurt
1 flax egg *
1 tbs lemon (juice)

topping:
1/2 cup coconut yogurt
1/3 cup icing sugar (optional)
1 tsp lemon (juice)
1 tsp dried lavender

*Mix 1 tbs of ground flaxseed with 2 tbs of water and let it set for 10 min.

-Preheat the oven at 180C.
-Mix all the dry ingredients together.
-Mix all the wet ingredients together.
-Gradually mix the wet ingredients with the dry ingredients. Mix until smooth (preferably with an electric mixer).
-Grease a cake tin with some extra butter (optional: a layer of baking paper) and pour in the mix. Make sure the cake mix is nice and even.
-Put the cake tin in the oven for 45-55 min.
-In the meantime mix the yogurt, icing sugar and the lemon juice.
-Before serving (and when the cake is all cooled down) you can add the yogurt topping and sprinkle the lavender on top.