Lavender Rosemary Cake
We almost didn’t order a cake for our wedding. We got married in late May at an outside venue in St. Augustine, Florida. It was Memorial Day weekend and hot and humid as heck! We had ice cream sandwiches on homemade cookies and cones.
Some one talked us into getting a small cake just to cut and have the pictures to remember the tradition. I am so glad they talked us into it. Not necessarily for the tradition- I honestly love the photos where the ice cream is dripping down our hands better (scroll down for a cute photo of when we were babies who got married one day.)
But I still dream about the flavors in that cake! It was a Lavender, Earl Grey Cake with just the right amount of frosting. We had leftovers that went way TOO fast! I wanted to create something similar but I can’t have caffeine any more due to some annoying health issues. So that got me thinking- Lavender Rosemary! Portland is abundant with Rosemary bushes right now.
This cake can be adapted really easily. For a completely dairy free frosting you can sub the frosting for coconut whipped cream. Or if you need an egg free version- simply make flax “eggs” and bake for just a little bit longer (10-15 min.)
Lavender Rosemary Cake
Yields one double layer 8 inch round cake
5 c. almond flour (I use this one or this one)
1 tsp. baking soda
1 tsp. sea salt
1 tbsp. edible lavender (plus more for topping)
1 tbsp. finely minced rosemary (plus more for topping)
1/2 c. coconut oil, melted, plus extra for greasing
3/4 c. maple syrup
2 tsps. vanilla extract
seasonal berries, for topping
“Butter Cream Frosting”
1/4 c. of honey
½ c. of butter (at room temp)
2 tsp. vanilla
1/4 c. Powdered Sugar* (recipe here)
Preheat oven to 350 degrees F. Prepare pans by cutting a piece of parchment paper to fit the bottom of the pan. Lightly grease the rest of the pan with coconut oil.
In a medium bowl, incorporate almond flour, baking soda, salt, lavender, and rosemary.
In a large bowl, whisk together eggs, coconut oil, maple syrup and vanilla extract.
Slowly add dry ingredients to the wet ingredients and mix until batter is formed. Divide evenly into the two prepared pans.
Bake for about 25 minutes or until toothpick inserted comes out clean. Allow to cool completely before removing from the pan.
While cake is cooling prepare the “Butter Cream” Frosting. Fit standing mixer with flat beater. Add all ingredients to the bowl and mix at a low speed until the butter softens a bit. Be sure to scape down the sides and bottom of your mixer in between to make sure the honey hasn’t stuck to the bowl.
Increase the speed to medium-high and beat until light and fluffy- about one minute.
Once cake has cooled, flip one pan over onto serving dish. Dollop about half of the frosting on top of the cake and spread evenly. Flip second layer of cake over on top and do the same with the remaining frosting. Smooth out the edges.
Top with berries, lavender and garnishes of rosemary.
If making using the powdered sugar: dust the powdered sugar lightly over top of the cake using a fine sifter.
Wedding Photos by: Kelly Kee