lavender sponge cake with buttercream frosting, food photography, garnished with berries, on a china plate, near a candle, dusk

Ethereal Lavender Cloud Cake Recipe: A Slice of Fairy Heaven


For the Cake:

  • 2 cups all-purpose flour (ensure it's labeled as vegan)
  • 1 cup granulated sugar
  • 1 tbsp dried culinary lavender buds (food-grade)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups unsweetened almond milk (or any preferred plant-based milk)
  • 1/2 cup vegetable oil (e.g., sunflower or canola oil)
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract


For the Lavender Buttercream Frosting:

  • 1 cup vegan butter (ensure it's labeled as vegan)
  • 3-4 cups powdered sugar
  • 2 tbsp unsweetened almond milk
  • 2 tsp dried culinary lavender buds (food-grade), ground into a fine powder



  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
  2. Prepare the Lavender-Infused Milk:

    • In a small saucepan, heat the almond milk over low heat. Add the dried lavender buds and let it steep for about 15-20 minutes. Strain the lavender buds from the milk and let it cool.
  3. Mix Dry Ingredients:

    • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Combine Wet Ingredients:

    • In a separate bowl, combine the lavender-infused almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
  5. Combine and Mix:

    • Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
  6. Bake:

    • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Frost:

    • Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  8. Prepare the Lavender Buttercream:

    • In a mixing bowl, beat the vegan butter until creamy. Gradually add the powdered sugar, almond milk, and ground lavender, beating until smooth and fluffy.
  9. Frost the Cake:

    • Once the cakes are completely cool, spread a layer of lavender buttercream on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
  10. Garnish (Optional):

    • You can garnish the cake with fresh lavender buds, berries, and/or edible flowers for an extra touch of beauty.

Enjoy your Ethereal Lavender Cloud Cake, a vegan recipe that captures the essence of the fairy realm!


XOXO, Bobo


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