lavender cake with blueberry compote filling & a vegan cream cheese frosting
this yummy cake is gluten, grain, dairy & refined-sugar free. it is paleo & candida friendly and can also be vegan with one easy substitute!
I started planning this recipe a few weeks ago and was pretty excited to attempt to frost my first cake. I even watched videos and bought all the tools for cake decorating–I was READY. Unfortunately, vegan and sugar-free frosting is just not as thick and creamy as frosting made with real cream and sugar.
The cake still turned out amazing–I wouldn’t post it otherwise–but just know that this frosting is slightly thinner than a traditional cream cheese frosting. I posted some tips in the steps below to make the frosting process a little easier!
This recipe makes two 6-inch cakes for a tiered option as pictured below. Depending on the size you cut, this makes 8-10 slices.
I have broken the recipe down to each of the three parts: cake, filling & frosting:
- 1 box Simple Mills vanilla cake mix
- 3 eggs (or egg substitute for a completely vegan cake!)
- 1/3 cup oil
- 1/3 cup water
- 1 tbsp vanilla
- 2 tsp ground culinary lavender
If your lavender is not already ground, grind it up first. You can do so with a spice grinder, mortar and pestle, a sifter, etc. Next, follow the steps on the cake mix box. The box will instruct you to make one 8″ cake, but I suggest making two 6″ cakes so that you can add the filling. When you are whisking the ingredients together, this is where you will add in the lavender. Proceed with the rest of the steps on the box, baking time is closer to 20-25 minutes for each half since they’re smaller. While the cakes are cooking, proceed to next steps below. Once the cake is done, set aside and let cool.
Blueberry Compote Filling
- 1 cup blueberries (fresh or frozen)
- 1/2 tbsp arrowroot starch
- 1/8 cup monkfruit
- 2 tsp water
- 1 tsp lemon juice
Warm a sauce pan on high heat and add all of the above ingredients. Once it begins to simmer, lower heat. Stir continuously so the mixture does not stick to the bottom of the pan. As the ingredients break down and become a thick, jelly-like compote take off heat and let cool. The filling should be room temp when adding to the cake, you can place in the fridge for a few minutes to speed up the process. Move on to the frosting while you let the filling and cakes cool.
- 8 oz vegan cream cheese (I used Kite Hill)
- 1 tbsp almond milk
- 1 tsp vanilla
- 1 – 2 cups powdered monkfruit (I used Lakanto)
- 1 packet Color Kitchen natural blue food coloring
Make frosting once cakes are pretty much cooled so that it does not have to sit out too long. Place cream cheese, almond milk and vanilla in a mixing bowl. Mix on medium speed until they are fully combined. Next, add in food coloring and mix together. Slowly add in powdered monkfruit until frosting thickens. The more monkfruit you add the thicker it will be, but it will also be very sweet. I personally prefer a slightly thinner frosting that is subtly sweet.
Once cakes are fully cooled, pick which one will be your base and set on a plate or cake tray. Next, evenly spread the blueberry filling on top. If you want to fully frost the sides of your cake, make sure the filling is a thin layer. Add second cake on top.
Now it’s time to (finally) frost your cake! You can use a rubber spatula or metal icing spatula. Starting with the top of the cake, add a scoop of frosting in the middle and slowly spread to outer edges. Continue doing so until top is covered. Now add a small scoop to the side of the cake and begin smearing around the sides until evenly spread. Continue until cake is fully frosted. It is important that you scrape off your spatula each time for a clean finish. You can also sprinkle lavender and/or blueberries on top for decoration.
Enjoy right away, or store in the fridge for later. This lasts 3-4 days in the fridge. Long term, you could also freeze slices for when you have a sudden cake craving. Hope you enjoy!