Dolce Delicato: Vegan Vanilla Lavender Cake

Today is Cindy's birthday, and being the most thoughtful and kindhearted person I know, I wanted to create something special for her.  Cindy is a classical music and opera enthusiast, and has treated me to many delightful evenings of lavish dinners and spectacular opera productions.  I always know that it's going to be a wonderful and memorable occasion when I get to spend time with her.  She is also an avid baker and makes the most delicious bundt cakes I've ever had the pleasure of eating.

For her birthday cake, I tried to think of a flavor that is uncommon.  Something befitting an opera diva after a big performance.  Food and opera go hand in hand.  Cindy's favorite singer is the brilliant and beautiful Renée Fleming, and I recently learned that a lavender colored iris had been named after her.  Taking a cue from this information, I purchased some dried culinary lavender flowers and thought up a way to incorporate it into a cake.  Rather than adding the flowers into the batter, I boiled them in soy milk and also made a simple syrup.  This way, I was able to extract enough of the essence of lavender without having people chew on flowers.  

This cake is delicate in flavor with a gentle perfume of lavender.  A lovely flavored cake for a lovely woman.

Vegan Vanilla Lavender Cake

Dry Ingredients: 2 1/2 cup Whole Wheat Pastry Flour 4 tbs Corn Starch 1 1/2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Sea Salt

Wet Ingredients: 1/4 cup Soy Milk + 2 tsp Raw Apple Cider Vinegar 2/3 cup Canola Oil 1 1/2 cup Sugar 1 3/4 cup Lavender Soy Milk (recipe below) 4 tsp Vanilla Extract

Preheat oven to 320ºF.  Add vinegar to 1/4 cup soy milk and reserve.  Sift together dry ingredients into a medium sized bowl.

Pour oil and sugar into a large bowl and beat with a wire whisk until well incorporated.  Whisk in lavender soy milk and vanilla.  Fold in dry ingredients.  Lastly, fold in soy milk and vinegar mixture.  Pour into two 9-inch cake pans and bake for 27-35 minutes, or until a toothpick inserted in the middle comes out clean.  Allow cakes to cool.

Lavender Soy Milk

2 1/2 cups Soy Milk

2 tbs Dried Culinary Lavender Flowers

Pour milk into a small saucepan over low heat.  Crush lavender in palms of hands and add to milk.  Slowly bring to a boil constantly stirring, reduce heat and simmer for 4-5 minutes.  Allow to cool, then strain.  Store in the refrigerator until needed.

Lavender Simple Syrup

1/2 cup Water

1/2 cup Sugar

2 tsp Dried Culinary Lavender Flowers

Place all ingredients in a small saucepan over low heat.  Slowly bring to a boil constantly stirring, reduce heat and simmer for 4-5 minutes.  Allow to cool to room temperature.  When cooled, brush syrup over cooled cake layers with a pastry brush until absorbed.

Vanilla Buttercream Frosting

1/2 cup Earth Balance Vegan Margarine

1/2 cup Earth Balance Natural Shortening

3 cups Powdered Sugar

3 tbs Soy Milk

1 tbs Vanilla Extract

Using an electric hand mixer, cream margarine and shortening until light and fluffy.  Add powdered sugar in stages.  Lastly, mix in soy milk and vanilla.