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–+ servings
Moist Chocolate Lavender Cake

Moist Chocolate Lavender Cake for a Blissful Indulgence

Experience the delightful blend of rich chocolate and floral notes with this Moist Chocolate Lavender Cake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free needs.
  • 3/4 cup Unsweetened Cocoa Powder Dark chocolate can be used for a more intense taste.
  • 1 tsp Baking Soda No substitutions required.
  • 1 tsp Baking Powder No substitutions required.
  • 1/2 tsp Salt Balances sweetness and enhances flavor.
  • 1 cup Granulated Sugar Can reduce by ¼ cup for a less sweet version.
  • 1/2 cup Brown Sugar Replace with more granulated sugar if desired.
  • 1/2 cup Vegetable Oil Melted coconut oil or applesauce makes a lighter option.
  • 1 cup Buttermilk Substitute with milk mixed with 1 tbsp lemon juice.
  • 2 large Eggs Can use flaxseed meal or applesauce for a vegan option.
  • 2 tsp Vanilla Extract No substitutions required.
  • 2 tbsp Dried Culinary Lavender Use fresh lavender (3x the amount) if you prefer.

Equipment

  • Oven
  • 8-inch round cake pans
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Moist Chocolate Lavender Cake
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter or non-stick spray.
  2. Sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth.
  4. Add buttermilk, eggs, and vanilla to the sugar mixture and beat until creamy.
  5. Fold the sifted dry ingredients into the wet mixture until just combined.
  6. Gently fold in the dried culinary lavender for an exceptional aroma.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes, checking doneness with a toothpick.
  9. Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
  10. Allow the cakes to cool completely before decorating or serving.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 150IUCalcium: 50mgIron: 1.5mg

Notes

Sift dry ingredients for lightness, and store leftovers in an airtight container to keep moist.

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