This is a fairly simple recipe. For a less dense version substitute coconut or vegetable oil for the butter.
DO NOT USE FRENCH OR SPANISH LAVENDER IT WILL NOT TASTE GOOD!
Preheat your oven to 350°F (175°C). Grease a bundt pan and lightly dust it with flour to prevent sticking.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, lemon juice, lemon zest, applesauce, almond milk, melted coconut oil, and vanilla extract. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the dried lavender buds into the batter.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and almond milk until smooth and well combined.
Once the cake has cooled, drizzle the glaze over the top, allowing it to run down the sides. Sprinkle some additional dried lavender buds on top for garnish.
Let the glaze set for a few minutes before serving.
Slice the cake and enjoy!
This vegan lemon lavender bundt cake is a delightful treat with a light and refreshing flavor. It’s perfect for afternoon tea or any special occasion. Enjoy!