Today, ladies and gentlemen, we eat cake – and it is cheerful, pretty, and oh-so-moist, lightly sweetened with delicate floral notes and a hint of lemon. Are you ready?
I’ve been imagining this cake for a long time now. It all started several months ago when I had an incredible lavender creme brûlée at Marben, down at Wellington and Spadina. If you haven’t been there, I highly recommend i; their menu changes frequently and never fails to impress. But back to the creme brûlée. I had never had flower-infused anything before and the subtlety of flavour blew me away. The flavour was so light and refreshing – almost imperceptible, but undeniably present – that it turned an already amazing dessert into something very special indeed. So I’ve been toying with the idea of adding lavender to something for quite some time now, but between school and travel, it went from the back burner to almost forgotten entirely. I don’t know how it wormed it’s way back into my brain since coming back home, but I’ve thought of little else for the last two weeks! What would be the best way to show off and support such a delicate flavour? I did some research, and saw nearly every fruit under the sun paired with this flower, but blueberry really stuck out for me. I think I just like the idea of a purple-inspired dessert, which is why I’ve made the frosting a light pinky purple as well. Plus – two layers! Everyone gets excited for two layers of cake!
So please ladies (and gentlemen), break out the herbal teas and fancy hats, and treat yourself to something pretty and just a little decadent. I know I certainly did.
Your friends will be suitably impressed, and you can expect many a gasp of “ooh” and “ahh” when you bring this beauty out. I live for this.
Blueberry Lavender Layer Cake with Lemon Berry Frosting
~ Gluten free, dairy free, soy free ~
Recipe adapted from Triple Layer Chocolate Vanilla Birthday Cake and Lemon Layer Cake with Blueberry Lavender Buttercream
For the cake
- 1.5 cups gluten free oat flour
- 1 cup almond flour
- 1/2 cup sweet rice flour
- 2 tsp baking powder
- 3 tbsp sucanat
- 1/2 tsp sea salt
- 1.5 cups blueberries
- 4 eggs
- 2 tsp vanilla extract
- * 1/2 cup almond milk buttermilk
- 1/4 cup honey
- 1/4 cup coconut oil, melted and slightly cooled
For the Lavender Simple Syrup
- 1/2 cup water
- 1/2 cup sucanat
- 1 tbsp dried lavender
For the Lemon Berry Frosting
- *coconut cream from 1 can full-fat coconut milk
- *3 tbsp powdered sucanat
- 1/2 tsp vanilla
- 1/4 cup blueberries, pureed and skins strained out
- zest of 1 lemon and 2 tbsp lemon juice
- pinch of sea salt
- a couple of drops of red food colouring, optional
For the cake
- Preheat your oven to 350 degrees and lightly grease two 8 inch cake pans. Line both with parchment paper.
- In a large bowl, mix together your dry ingredients – the oat flour, almond meal, sweet rice flour, baking powder, sucanat, and salt.
- In a separate bowl, whisk the eggs, and then add in the vanilla, buttermilk, honey, and coconut oil.
- Mix together your dry and wet ingredients, then gently fold in the blueberries.
- Divide the batter evenly between the two cake pans.
- Bake for approximately 30-33 minutes, testing with a toothpick for doneness, and then let cool for at least 20 minutes.
- Use a spatula to loosen the edges before flipping the cakes over and transferring to a cooling rack. Let cool completely before moving on to the syrup and frosting.
For the simple syrup
- In a small pot, bring the water, sugar, and lavender to a boil.
- Simmer for 5 minutes before straining through a fine sieve and leaving to cool.
For the frosting
- Place a large metal bowl in the refrigerator or freezer for a few minutes, until it is cold.
- Remove the bowl and your reserved coconut cream from the fridge, spoon out the cream into the bowl, and beat with a hand mixer on high until soft peaks form. This may take several minutes.
- Add in your vanilla and fruit puree and beat for another minute or so, until well incorporated.
- Keep in the fridge until you’re ready to use.
- Place one cake on a serving platter or plate.
- Slowly and evenly pour half the lavender syrup over the cake, then wait a few minutes for it to soak in.
- Use a flat knife or spatula to spread about 1/4-1/3 of the frosting on this layer.
- Place the second cake on top, and repeat the process with the other half of lavender syrup.
- Spread the rest of the frosting on the top and sides of the cake, then use a wet paper towel to clean up any excess on the serving platter.
- Garnish with fresh lavender and more blueberries, if desired.
To make almond milk buttermilk
- Add 1 tsp apple cider or vinegar or lemon juice to almond milk, stir, and let sit for about 10 minutes. Voila!
To get coconut cream
- Chill your can of coconut milk overnight. When you’re ready to use it, just flip the can over, pour out the liquid which is now at the top (and reserve for something else yummy), and spoon out the solids. This is your coconut cream!
For a whole tutorial on coconut cream frosting, check out Angela over at Oh She Glows.
To make your own powdered sugar
- Take 3 tbsp of sucanat or coconut palm sugar and grind in a coffee grinder for about a minute. I added some dried lavender to mine as well.