lavender agave cake

oh sweet, fragrant lavender...  i planted a small lavender plant in my garden last summer and it's come back in full swing this year much to my delight.  i can't help but run my hand through it's soft green leaves as i pass by it {a bit of a habit i picked up from my lovely friend}.  and then there are the gorgeous purple flower buds just screaming, "put me in a cake!!"

okay, fine.  if you insist.

so i took this pretty little number, removed all of the animal-based ingredients & filled it up with compassionate ones.

this makes for a super tender cake with just the faintest hint of lavender.  perfect for a warm summer's eve.

lavender agave cake
makes one 10" cake
13 tbsp vegan butter
1/2 cup agave 
1/2 cup unsweetened applesauce
1/4 cup non-dairy creamer
2 tbsp lavender flowers (fresh or dried)
2 flax eggs (2 tbsp ground flax + 6 tbsp hot water)
1/4 cup cane sugar
1 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp fine sea salt

start by preheating the oven to 325f and greasing a cake pan.  (i used a 10" springform pan but use whatever you have.)  prepare the flax eggs by whisking together the flax and water and setting it aside to thicken.  combine the butter, applesauce, cream and agave in a large bowl and work them together with a fork or a whisk.  stir in the lavender.  add in the flax eggs and cane sugar and mix well.  sift in the dry ingredients and mix until well incorporated.  pour the batter into your greased and place in the oven for 1 hour (or until slightly browned on top and a knife comes out clean).  remove and allow it to fully cool before removing it from the cake pan and drenching in the lemon glaze.

lemon glaze
1/2 cup powdered sugar
juice of 1/2 a lemon