Lavender Cake with Almond Flour and Cashew Cream Frosting (vegan)

Every time I search up a cake recipe, I look at the amount of sugar, flour and butter needed to bake it, and I just get so put off. I wanted to create something that I did not feel guilty about, that had additional benefits to my body such as Vitamin E, Magnesium, Calcium, antioxidants and something that was lower in calories. 

Lo and behold this cake is made with lavender and butterfly pea flower for natural colouring and flavouring, and the frosting is mostly cashew nuts! The cake is only 255 calories per serving, 20g of fat (the good kind), 20g of carbs, and 3g of protein. It’s a scrumptious cake that is light, moist and not too sweet. Say bye bye to feeling guilty when baking!

Don’t forget to tag me or send me your recreations if you make this. I would love to share!

This recipe is suited for a 20cm diameter mould.

Serves 5 | 45 minutes | 


Lavender Cake

  • 2 cups of super fine almond flour (I have tried a few, and Bob’s Red Mill is what I like)
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup soy cream (you can also use coconut cream if you like)
  • 2 tsps lavender buds
  • 4 tsps of butterfly pea flower (dried)
  • ¼ cup grape seed oil
  • ¼ cup blue agave
  • 2 egg replacers (I use the one made out of chia meal)

Cashew Cream Frosting:

  • 200g of cashews
  • 2 cups of hot water
  • ½ tbsp of agave (if you want to add more, go ahead)
  • 2 tbsp of coconut cream


  1. Preheat the oven to 180℃
  2. In a large bowl, pour in the almond flour, salt and baking soda. Gently whisk them to combine and set aside.
  3. In a small saucepan over low heat, add the soy cream, lavender and butterfly pea flowers. Let it simmer for 10 mins. The colour will change to a beautiful indigo because of the natural colours of the butterfly pea flower, and that is exactly what you want. 
  4. Once the lavender and butterfly pea flowers have diffused into the cream, strain the mixture to remove the lavender buds and butterfly pea flowers, and set the smooth indigo cream aside to cool for 2 mins.
  5. Combine the indigo cream with the agave, and pour this into the almond flour mixture. Whisk it altogether.
  6. Add the oil and whisk thoroughly.
  7. Lastly, add the egg replacers, and once again, whisk through. 
  8. Place the cake mixture into the 20cm diameter mould (if yours is larger, you may need to double this up) 
  9. Place it in the oven for 25 minutes. Stick a toothpick through and if it comes out clean, it’s done!

For the cashew cream frosting:

  1. Soak the cashews in hot water for 45 minutes to 1 hour
  2. In a blender, add the cashews with only ½ of the water and blend until smooth (if it is not enough, add a little more water bit by bit)
  3. Add the coconut cream and agave, blend again. 
  4. Place in a container and keep in the fridge until you are ready to use it!

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