This moist chocolate lavender cake is the perfect treat for a special occasion, like a birthday or a romantic night in.
The cake is both vegan and gluten-free, as well as low in fats and high in fibres.
Dark Chocolate is not only the secret to mouth-watering treats, but also a real health booster.
Boil lavender flowers in water, simmer for five minutes and allow steeping for five more minutes. Drain the tea filtering out the flowers with the help of a sieve, and let it cool down.
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In a bowl, combine oat flour, baking powder, baking soda, salt, and cocoa powder. Then add the vanilla, oil, soy yogurt, 200g (7oz) of maple syrup, and 250ml (8.7 fl oz) lukewarm lavender tea and whisk until the cake mixture is smooth.
Transfer the batter into a rounded baking tin. Bake in the oven at 180°C (356°F) for 45 minutes and then let the cake cool down over a wire rack.
In a pot, combine 100ml (3.5 fl oz) of lavender tea, 50g (1.7 oz) of maple syrup, potato starch, beet juice, and mashed bananas. Stir over medium heat until the cream thickens, then remove from the heat and allow to cool down.
Slice the cake horizontally and spread the filling over one half of the cake.
Finally, top with the other half and garnish with dark chocolate shavings for extra flavour.