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
- 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
- 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
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