Lavender Chocolate Breakfast Cake

I call this lavender chocolate cake a breakfast cake for a few reasons; it’s not very sweet, it’s not very oily, and it’s extremely light. The chocolate flavor is subtle and the lavender is refreshing. A slice of this goes perfect with a coffee or espresso, and a few minutes to relax and savor every bite. If you don’t have culinary lavender, then you can use almond or vanilla flavoring, but I do recommend getting some lavender at some point if you like to make baked goods. This cake is healthy and you can top it with anything you like, although I really prefer berries or sliced bananas.

Chocolate Lavender Breakfast Cake

Chocolate Lavender Breakfast Cake
  • 2 cups flour (I used spelt)
  • 2 cups almond or coconut milk
  • 1/2 cup cocoa
  • 1/2 cup shredded coconut
  • 1/2 cup coconut sugar, or another preferred sweetener
  • 2 tbsp culinary lavender
  • 1/3 cup grapeseed, coconut, safflower, or olive oil (I used grapeseed)
  • 1 tsp baking soda
  • 2 tbsp baking powder
  • Toppings
  • berries, bananas, sugar, almonds, seeds, nuts, cacao nibs, etc

Put the oven on 325F

Mix all the wet ingredients and then fold in the dry and mix lightly together.

Pour into a small cake pan, and top with berries, nuts, cacao nibs, sugar, maple syrup, seeds, etc.

Bake for 30-40 minutes, or until a knife can come clean out of the center with no batter on it.

Let cool before slicing

Chocolate Lavender Breakfast Cake
Chocolate Lavender Breakfast Cake
Chocolate Lavender Breakfast Cake
Chocolate Lavender Breakfast Cake
Chocolate Lavender Breakfast Cake

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