The first time I baked a citrus-lavender vegan cake, I wasn’t entirely sure how lemon, orange, and lavender would get along in the same mixing bowl. It was a gray Sunday morning in Asheville, and the farmer’s market had just stocked fresh culinary lavender and a jar of silky lavender paste. I walked home with it, thinking, this is either going to be amazing… or one of my “doughy disaster” stories.
Growing up in small-town Indiana, my baking staples were pretty straightforward — think vanilla, cinnamon, and the occasional cocoa powder. Lavender? That belonged in the linen closet. But as soon as I steeped it into oat milk, the kitchen transformed. The aroma was delicate, calming, and slightly sweet, like sunshine through a lace curtain.
To balance that floral note, I reached for zest from fresh lemons and oranges, folding it into the batter along with organic sugar for gentle sweetness. Instead of the usual dairy, I whisked in almond milk and vegan butter, the latter lending richness and helping the crumb stay moist. A splash of olive oil kept the layers tender, while a surprise filling of vegan lemon curd tucked between them added a zesty, creamy burst in every bite.
This cake isn’t just about flavor — it’s about creating a moment. The scent when it bakes, the way the frosting takes on the palest purple tint from the lavender, and that first forkful where citrus brightness and floral depth meet. Whether you’re baking for a celebration or just because your kitchen feels a little too quiet, a citrus-lavender vegan cake is pure edible joy.
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Citrus-Lavender Vegan Cake: A Fragrant, Plant-Based Delight
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
A fragrant and moist citrus-lavender vegan cake layered with vegan lemon curd, infused with oat milk and lavender paste, sweetened with organic sugar, and enriched with almond milk, vegan butter, and olive oil for a tender crumb.
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
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: 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
Table of Contents
Choosing the Ingredients for a Perfect Citrus-Lavender Vegan Cake
The beauty of a citrus-lavender vegan cake lies in the harmony of its parts — each ingredient playing a role in flavor, texture, and aroma.
Vegan butter forms the base of the cake’s richness. I recommend a block-style version for the best structure and moisture retention. Its creaminess blends beautifully with a small amount of olive oil, which ensures each bite stays tender even after refrigeration.
For sweetness, organic sugar offers a clean flavor that lets the citrus and lavender shine. It’s worth choosing an unbleached variety, as it tends to have a softer texture for creaming.
The floral backbone comes from lavender paste or finely chopped culinary lavender buds. Paste delivers consistent flavor without the risk of bitterness. Infusing it into oat milk creates a fragrant liquid that transforms the batter into something special. If you want a slightly nuttier undertone, swap part of the oat milk for almond milk — the combination is subtle but adds complexity.
And then there’s the citrus. Lemon zest brings sparkle; orange juice rounds it out with natural sweetness. For a twist, I like to layer in vegan lemon curd between the cake tiers — a surprise tangy center that makes every slice memorable. If you love elegant plant-based bakes, you might also enjoy the pastel beauty of a vegan Swedish princess cake.
Step-by-Step Preparation for Success
- Infuse the milk: Warm your oat milk (and almond milk, if using) in a saucepan over low heat. Remove from heat, stir in lavender paste, cover, and let steep for 10–15 minutes. Strain if needed.
- Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and organic sugar.
- Combine the wet ingredients: In a separate bowl, whisk the infused milk, olive oil, melted vegan butter, citrus zest, orange juice, and vanilla extract.
- Bring it together: Pour the wet mixture into the dry and whisk gently until combined. Overmixing can lead to a dense crumb.
- Bake: Divide batter between greased and lined pans. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before filling with vegan lemon curd and frosting.
Crafting the Frosting for Your Citrus-Lavender Vegan Cake
A fragrant cake deserves an equally beautiful crown. For this recipe, we’ll make a smooth vegan buttercream infused with lavender and citrus notes.
Vegan butter is the backbone — again, block style is best because it holds shape when whipped. To lighten the texture and enhance spreadability, beat the butter with sifted powdered sugar until pale and fluffy.
To tie the frosting to the cake’s flavor profile, add a teaspoon of lavender paste and a touch of citrus zest. I like to use lemon here, as it brings a sharper edge that balances the frosting’s sweetness. If you want a hint of creaminess without dairy, whip in a splash of oat milk or almond milk until you reach a spreadable consistency.
Assembling the Cake for Maximum Impact
- Level your layers: If the cake layers have domed tops, trim them for even stacking. This ensures a neat, stable structure.
- Fill with flavor: Place one cake layer on your serving plate. Spread a generous layer of vegan lemon curd over the surface, letting it stop just short of the edge to prevent overflow.
- Stack and seal: Add the second cake layer on top. Apply a thin crumb coat of frosting to lock in loose crumbs, then chill the cake for 15 minutes.
- Final coat: Spread the remaining lavender-citrus buttercream evenly over the cake, smoothing the sides and top.
- Decorate: Garnish with thin curls of lemon zest, a sprinkle of dried lavender buds, or a drizzle of olive oil for a glossy finish. For more inspiration on garnishes and presentation, these berry lemon cheesecake cookie cups are a playful example of citrus-forward decoration.
The result? A citrus-lavender vegan cake that looks as good as it tastes — moist crumb, creamy frosting, and a burst of citrus-lavender harmony in every bite.
For more ideas on creating a smooth, decorative finish, check out these tips in my confetti yogurt frosting guide—easily adaptable for vegan buttercreams.
Frequently Asked Questions About Citrus-Lavender Vegan Cake
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.
Conclusion
A citrus-lavender vegan cake is more than just a recipe — it’s an experience. From the calming scent of lavender steeping in oat milk to the lively zing of lemon zest and the richness of vegan butter, each step brings joy. The addition of olive oil keeps the crumb tender, while organic sugar sweetens without masking the floral and citrus notes. And that layer of vegan lemon curd? Pure sunshine in the middle of each slice.
Whether you bake it for a celebration or as a weekend kitchen project, this cake is a reminder that flavor and fragrance can be just as memorable as presentation. Keep your lavender measured, your citrus fresh, and your heart open — the rest will take care of itself.
If you try this recipe, I’d love to see your creations! Share your photos and tag me on Facebook or get inspired by more vegan baking ideas on my Pinterest.