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By Nicole Maddock

Vegan Earl Grey Lavender Cake - Guest Recipe From Beverly Bakery

From Beverly Bakery

“We love baking cakes almost as much as we love decorating them but not quite as much as we enjoy making them personal to you! Whatever your occasion is (even if you don’t have an occasion and you just want cake), we can’t wait to design something fun and memorable for you, that also tastes amazing.

From birthday cakes and small wedding cakes to large events that feed up to 175 people, we can make the perfect cake for any moment you want to make extra sweet and memorable.”

I fell in love with this local small business when they created a DELICIOUS vegan, gluten free birthday cake for my birthday. I asked them to help me create a Color Theory tea-inspired cake - and this is their magnificent secret recipe!

Vegan Earl Grey Lavender Cake Recipe

Prep Time: 30 minutes Cook Time: 20 minutes

Passive Time: 10 minutes Total Time: 1 hour


Earl Grey Lavender Cake

● 1 1⁄4 Cup Non-Dairy Milk (I used Oat milk)

● 8 tsp Rainy Bookstore Tea

● 2 1⁄2 Cups 1:1 Gluten Free Flour

● 2 1⁄2 tsp Baking Powder

● 1⁄4 tsp Salt

● 8 tsp Rainy Bookstore Tea (crushed)

● 2 tsp Lavender (culinary grade)

● 2 tsp Apple Cider Vinegar

● 1⁄4 Cup Canola Oil

● 1 tsp Vanilla Extract

● 1⁄2 Cup Vegan Butter (room temp)

● 1 Cup Sugar

● 1⁄2 Cup Apple Sauce (unsweetened)

Vegan Vanilla Buttercream

● 1 Cup Vegan Butter

● 4 Cups Powdered Sugar

● 1⁄4 Cup Oat Milk

● 2 tsp Vanilla Extract


Hand mixer or Stand mixer

Color Theory Tea Brewer


1. Preheat your oven to 350 and line three 6” cake pans with parchment paper and oil.

2. In a small saucepan, heat your non-dairy milk. Bring to a boil. Once it’s boiling transfer

your heated milk to your Color Theory Tea Brewer or separate bowl with the tea leaves.

Steep for 15-30 minutes

3. While your milk is steeping, to a medium bowl add flour, baking powder, salt, lavender

and the tea leaves. Whisk together until evenly combined. Once your milk has finished

steeping, add in apple cider vinegar, oil, and vanilla extract. Whisk until combined.

4. In a large bowl, cream together the vegan butter and sugar on high for 5-7 minutes until

light and fluffy. Scape down the sides as needed. Add in the apple sauce and mix until

combined on low.

5. Turn the mixer to low and alternate between adding in 1⁄3 of your dry ingredients and wet

ingredients. Be sure that your dry ingredients are mostly mixed before adding in your

wet, and vice versa. Also, be sure to start and end with your dry ingredients.

6. Once your mixture is fully mixed, transfer your batter evenly into the three 6” cake pans.

Smooth out the top with a spoon and bake in the oven for 20 minutes. Using a toothpick,

check the middle of the cake and if the toothpick is clean it’s finished baking.

7. Let your cake cool down for 10 minutes before removing it from the pan. Transfer to a

wire rack to finish cooling down completely.

8. For the icing, cream together the vegan butter on high for about 2 minutes. Add in 1⁄2 of

the powdered sugar and mix until fluffy. Scape down the sides then add the rest of

powdered sugar, vanilla extract and oat milk. Mix together until it makes a light and fluffy



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