Can I use fresh lavender instead of lavender paste?

Yes, but it’s important to use culinary-grade fresh lavender. Finely chop the buds and steep them in your oat milk or almond milk to release flavor before adding them to the batter. Lavender paste offers more consistent results and is less likely to taste bitter.

How do I prevent the cake from tasting too floral?

Measure your lavender paste or buds carefully — too much can overpower the citrus. Steeping in milk helps mellow the flavor, and balancing it with lemon zest, orange juice, and vegan lemon curd ensures a bright, pleasant taste.

Can I make this cake gluten-free?

Absolutely. Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum. Keep the other ingredients, like vegan butter, olive oil, and citrus components, the same.

How should I store the cake?

Cover the frosted cake tightly and store it in the fridge for up to 4 days. The olive oil and vegan butter help keep the crumb moist even when chilled. For best texture, let slices come to room temperature before serving.

What’s the best plant-based milk for this cake?

Oat milk gives a neutral, creamy base, while almond milk adds a subtle nutty flavor. You can also experiment with soy milk for added protein, but be sure to maintain the citrus and lavender balance.

Citrus-Lavender Vegan Cake – 10 Steps to Bake it Perfectly

Name: Citrus-Lavender Vegan Cake: A Fragrant, Plant-Based Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 2 cups all-purpose flour; 1 ½ cups organic sugar; 1 tbsp baking powder; ½ tsp baking soda; ½ tsp fine sea salt; 1 cup oat milk; ½ cup almond milk; 2 tsp lavender paste; ½ cup vegan butter (block style), melted; ¼ cup olive oil; Zest of 2 lemons; Juice of 1 large orange; 1 tsp vanilla extract; ¾ cup vegan lemon curd (for filling); 3 cups powdered sugar (for frosting); Extra vegan butter and oat milk for frosting; Optional: dried lavender buds and lemon zest for garnish

Ingredients

Scale

2 cups all-purpose flour

1 ½ cups organic sugar

1 tbsp baking powder

½ tsp baking soda

½ tsp fine sea salt

1 cup oat milk

½ cup almond milk

2 tsp lavender paste

½ cup vegan butter (block style), melted

¼ cup olive oil

Zest of 2 lemons

Juice of 1 large orange

1 tsp vanilla extract

¾ cup vegan lemon curd (for filling)

3 cups powdered sugar (for frosting)

Extra vegan butter and oat milk for frosting

Optional: dried lavender buds and lemon zest for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans.

2. Warm oat milk and almond milk in a small saucepan. Remove from heat, stir in lavender paste, cover, and steep for 10–15 minutes. Strain if needed.

3. In a large bowl, whisk together flour, organic sugar, baking powder, baking soda, and salt.

4. In a separate bowl, combine the infused milk, melted vegan butter, olive oil, lemon zest, orange juice, and vanilla extract.

5. Pour wet ingredients into dry ingredients and whisk until just combined. Avoid overmixing.

6. Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool cakes completely on a wire rack.

8. Level cake layers if needed. Spread vegan lemon curd between layers.

9. Prepare frosting by beating vegan butter until fluffy. Gradually add powdered sugar, oat milk, and lavender paste. Beat until smooth.

10. Frost the cake with a crumb coat, chill for 15 minutes, then apply final coat.

11. Decorate with dried lavender buds and lemon zest.

Notes

For a nuttier undertone, use more almond milk in place of oat milk.

Use culinary-grade lavender to avoid bitterness.

This cake can be stored in the refrigerator for up to 4 days; bring to room temperature before serving.

Author: Casey Morgan
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 28g
Sodium: 220mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg

Keywords: citrus-lavender vegan cake, vegan lemon curd, oat milk, olive oil, lavender paste, organic sugar, almond milk, vegan butter