Lavender Vanilla Tea Cakes {Vegan}

These are the reasons I think we should always have cake on Mondays:

1. If you’re having a rough Monday, cake will make it better.
2. If you’re having a stellar Monday, you can have some cake to celebrate.
3. Monday is a day, and cake tastes great on all the days.

And since it’s Monday, and you’re probably busy, and you shouldn’t be fooling around here looking at carrot cakes and 3-ingredient tomato sauces, I’ll get to the point cake.

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These are vegan tea cakes! With my favorite surprise ingredient – lavender. (In case you didn’t get enough with the Lavender Lemon Pound Cake.

I keep saying this isn’t a vegan blog, and then I keep making vegan things (like baklava – swoon). Well, if you don’t want to make these vegan, just use butter. Voila!

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There’s a story behind all this vegan cooking, but I’m not ready to share it yet. You’ll have to stick around.

But for real, you don’t even want to know about the first time I tried to make vegan cupcakes. It was SO EXPENSIVE and the icing was damn near offensive.

These, on the other hand, are delightful. They’re springy, tender, and moist (sorry “moist” haters), and they have the perfect blend of vanilla and lavender. If the lavender is a little exotic for some, the familiar vanilla brings them right back to Monday afternoon territory.

I call these beauties tea cakes and not cupcakes because they have glaze instead of traditional icing, and I think they look like cute little cakes to be served with tea. Don’t you wish you could have one of these at 3:00 pm?

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Vanilla Lavender Tea Cakes {VEGAN}
Makes 12

*Thanks @MinimalistBaker for the recipe, which I adapted from the Vegan Funfetti Cupcakes.*

Cakes
1 cup almond milk
1 teaspoon apple cider vinegar
½ cup Earth Balance (I use the soy-free kind) or other vegan butter
¾ cup coconut sugar (white sugar will do!)
1 teaspoon vanilla extract
1 teaspoon lavender extract (recipe below) or ½ teaspoon crushed dried lavender
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Glaze
1 cup powdered sugar
1 teaspoon lavender extract (recipe here) or ½ teaspoon crushed dried lavender
1-4 Tablespoons cold water

Lavender Extract
1 Tablespoon dried lavender
¼ cup vodka

Combine dried lavender with vodka and seal in a glass jar. Let soak for 24 hours – 1 week, depending on desired strength. Strain out lavender and return to glass jar. Store in a cool dry place.

1. Preheat oven to 325 F and line a cupcake pan with 12 paper cupcake liners. Make sure they’re cute.

2. In a mixing cup, add apple cider vinegar to almond milk and let curdle. Set aside.

3. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

4. Using a stand mixer, handheld mixer, or whisk, combine Earth balance and coconut sugar in a large bowl and whisk until fluffy, about 3 minutes. Add vanilla and lavender extracts and whisk/mix to incorporate.

5. Incorporate dry ingredients into wet, a little at a time, alternating with the curdled milk mixture. Stir until there are no large lumps. Distribute batter evenly between cupcake cups.

6. Bake 20-25 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before icing.

7. Meanwhile, reuse that small bowl for dry ingredients, and combine powdered sugar with lavender extract. A little at a time, add cold water, just until a glaze forms. Careful, it happens quickly. Use a piping bag or a knife to glaze the tea cakes, sprinkling with a few bits of dry lavender.

TRY to share, you tea cake fiends.

13 comments

  1. I love the reasons. Cake always helps! I’ve not had much success with gluten free cake though, mine always come out like sponges!

    1. Gluten-free baking is way trickier than vegan baking, in my opinion. I’ve had the most success with cookies. Do you normally use a rice-y flour or a bean-y flour?

  2. Patty McCurnin · · Reply

    Can’t find recipe for the lavender extract..

    1. So sorry, Patty! My mistake. I added the lavender extract recipe below.

  3. I love everything about this blog post – from those reasons to the oh-so-heavenly lavender!! A definite must-make – and now I am off to stalk the rest of your blog and your social accounts 😉 So glad to connect on here! ❤ Bianca

    1. Hi Bianca! Thanks for stopping by. Stalk away! I’m heading over the The Friendly Fig now, haha.

  4. There’s nothing cake cannot improve. nothing.

    And these cakes look like they can cure just about everything- thanks for sharing, they look and sound delicious 🙂

    1. Thanks, Jess! Thanks for stopping by. 🙂

  5. […] But for better or for worse, being vegan for at least most of the week makes me my best self (ha!) for reasons I’m still not going to share. […]

  6. […] Lavender Vanilla Tea Cakes // Crandlecakes […]

  7. […] recipe is adapted from my Lavender Vanilla Vegan Cupcakes, which are adapted from the Minimalist’s Baker’s Vegan Funfetti […]

  8. […] But for better or for worse, being vegan for at least most of the week makes me my best self (ha!) for reasons I’m still not going to share. […]

  9. I’d like to modify this recipe for 9 x 9 sheet pan. Any suggestions?

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