If you’ve been following for a little while, you know that I’m pretty obsessed with all things beetroot. I’ve probably never mentioned this before but along my beetroot obsession I’m such a huge fan of fresh herbs. I love growing them, cooking with them, and using those gorgeous plants in my desserts. Here is another spectacular herb for you all to try ⭒⭒Lavender⭒⭒ If you love floral cakes or want a cake to impress, this cake is just as easy as it is impressive! Give it a try!
Today’s recipe based on the idea of partnering chamomile and lavender. Lemon and lavender pair so well together that I include both in this cake, not only as fresh lavender but also as a chamomile, lemon and lavender – infused simple syrup. Making an herb-infused simple syrup literally takes minutes, so don’t skip this extra step in the recipe. The flavor it adds to the cake is AMAZING!
This lightly floral flavored chamomile, lemon and lavender cake is the perfect cake to have in the afternoon with a cup of tea. But this spectacular cake also happens to be raw, vegan, dairy free, gluten free as well as hiding a host of superfoods. Try it once, and I think you’ll be as obsessed with it as I am!
WHAT IS CULINARY LAVENDER?
Lavender plays a role in natural relaxation too, especially at bedtime, by helping alleviate nervous tension and stress. Lavender also supports the digestive system. Lavender is an herb, and while all varieties are edible, some taste better than others. You do not want to risk consuming any plant that has been treated with chemicals or pesticides, so always look for lavender that is labelled as Culinary grade or grow your own! Both the leaves and the buds can be used in recipes.
Lavender is a strong herb that should be used sparingly to prevent overtaking a recipe. Its far more enjoyable as a background taste than eating an overly floral infused dessert. The flavor potency of lavender increases as it dries. Which means a recipe should use 1/3 dried flowers in comparison to fresh. In this recipe I have used 1 tablespoons of fresh lavender buds for my cake.
Chamomile, Lemon and Lavender all have some wonderful health benefits.
WHAT IS CHAMOMILE TEA?
Chamomile Tea is an herbal tea that comes from the chamomile plant. These plants resemble little daisies, and as such the flavor of chamomile tea is quite floral! Chamomile Tea has been used for centuries to help induce relaxation, aid sleep, calm an upset stomach, and it’s also used as a natural anti-inflammatory. Chamomile tea is slightly sweet, floral, and very slightly earthy!
- For the Cake
- ½ cup buckwheat, soaked and dehydrated
- 1 cup brazil nuts, soaked and dehydrated
- ¾ cup shredded coconut
- 2 tablespoon coconut sugar
- 2 tablespoon coconut oil
- ¼ teaspoon vanilla extract
- ⅛ teaspoon pink himalayan salt
- 2 tablespoon nut milk
- For the Chamomile Layer
- ½ cup chamomile tea, at room temperature*
- ½ cup coconut milk, from can refrigerated overnight
- and the solid cream from the top
- 1 cup cashew, soaked and dehydrated
- 2 tablespoon coconut nectar
- zest of a half lemon
- For the Lavender Layer
- ½ cup lavender tea, at room temperature**
- ½ cup coconut milk, from can refrigerated overnight
- and the solid cream from the top
- 1 cup cashew, soaked and dehydrated
- 2 tablespoon coconut nectar
- For the Cake Base - add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
- For the Chamomile Layer - Add all the ingredients to a high-speed blender and blend until smooth and creamy. Pour the cream over the base. Then place it in the freezer for about 2-3 hours, to set.
- For the Lavender Layer - Add all the ingredients to a high-speed blender and blend until smooth and creamy. Pour the cream over the Chamomile layer and place in the freezer for a few hours (about 4- 6 hours) or until the cake is frozen.
1 tablespoon loose chamomile flowers
1/2 cup filtered water
** Lavender Tea
1 tablespoon fresh lavender buds
1/2 cup filtered water
- Add ½ cup filtered water to a small saucepan over medium heat
- Bring the water to a simmer then immediately remove from heat
- Place the tea bag/loose dried or fresh chamomile/lavender into the water and gently stir
- Cover and then steep for 5 minutes
- Strain out chamomile flowers/lavender buds
- 1 cup coconut sugar, or nectar**
- 1 cup filtered water
- ½ teaspoon fresh lavender buds***
- 1 tablespoon dry chamomile flowers
- 1 tablespoon lemon juice
- 1 lemon
- Using a vegetable peeler, peel the zest of the lemon into strips.
- Add one cup of filtered water and one cup of coconut sugar to a small saucepan on medium high heat. Allow the mixture to heat to boil, then add the lemon strips, chamomile flowers, lavender buds, lemon juice and reduce the heat. Let the mixture simmer for 20 minutes on medium-low heat, until it starts to become fragrant and thick. Strain the syrup through a sieve and allow to cool.
- Drizzle a little syrup over slices of cake (just before serving) and add some fresh blueberries to serve. Enjoy!
** Coconut sugar/nectar can be substituted with any other sweetener of your choice.
*** 1 part fresh lavender buds = ⅓ part dried buds
This simple syrup can last up to two weeks in the refrigerator.
Do you have any great lavender recipes you would like to share or suggest? Comment below!
***This post contains affiliate links. Our product recommendations are almost exclusively for those we currently use or have used, loved and trust in the past.***
Did you make this recipe? Show me your creations. I absolutely love seeing and it makes me so HAPPY to see photos of my recipes made all around the world. Take a pic and share it on Instagram. ⭒✩I can’t wait to see your amazing creations✩⭒ be sure to tag me in the pictures #deviliciouslyraw
Create✧Nourish✧Repeat
