Layered Lavender Cake with Lavender Whipped Cream

Found your new cake addiction 🤩🎂

261 kcal - 4g Protein in 1 slice

Ingredients:
Dry:
• 1½ cups (180g) whole wheat flour
• 1 tsp baking powder
• ¼ tsp Himalayan salt
• 1½ tsp dried culinary lavender (lightly crushed) 
• Zest of 1 lemon

Wet:
• ¾ cup maple syrup 
• ½ cup olive oil
• 2 large eggs
• ½ cup milk (or plant milk)
• 1 tsp vanilla extract 

Lavender-Infused Whipped Cream (Middle Layer)

Ingredients:
• 1 cup whipping cream 
• 1½ tsp dried culinary lavender
• 2–3 tsp monk fruit vanilla beans 
• 1tsp aronia powder (or blueberry powder) – optional

How to infuse:
1. Gently warm the cream with the lavender—do not boil.
2. Let it steep for 10–15 minutes, then strain and chill completely before whipping.
3. Once chilled, whip with sweetener and coloring until soft peaks form.

Optional Lemon Glaze or Frosting (Top Layer):
• ½ cup powdered erythritol or stevia
• 1–2 tbsp lemon juice
• Optional: extra lavender or edible flowers for decoration

Assembly:
1. Bake the cakes:
Preheat to 175°C (350°F), mix wet and dry separately, combine, for ~25 mins. Let cool.
2. Layer it:
• Place one cake layer down
• Add a thick layer of the lavender whipped cream (you can pipe or spread it)
• Top with the second cake layer
3. Finish it off:
• Drizzle with lemon glaze or dust with powdered sugar
• Decorate with dried lavender buds or fresh flowers

Pro tip: if you add any citrus fruit the sour will boost the flavor of lavender 100x - it can be as a juice or dried lemon/orange pieces 🍋🍊

So yummy and addictive 😍😍❤️

 LD. Farah Ibrahim