How to make Chocolate Lavender Cake
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.
A Square of Chocolate a Day...
What if you could eat chocolate every day? Good news; you can! But go for the 90%+ dark variety, and stick to no more than a bar square per day.
Dark Chocolate is packed with powerful health-boosting antioxidants, which improve your mood, reduce stress, and lower blood pressure.
From cakes and brownies to energy balls and smoothies, we love using dark chocolate in our sweet creations. Tap the button below to discover our tasty recipes now!
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.
