Yield: 1 six inch cake with 3 layers, or 1 eight inch cake with 2 layers
Prep Time: 1 hour
4 cups almond flour
1 teaspoon baking soda
1 teaspoon Himalayan pink salt
1/4 cup coconut oil (melted)
½ cup maple syrup
¼ cup lavender tea (1 tablespoon dried lavender buds, steeped in ¼ cup water for 10 minutes, then strain out buds)
1 tablespoon vanilla extract
Coconut Buttercream Frosting –
2 cups coconut manna or coconut butter
2 tablespoons maple syrup or honey
1/2 cup coconut milk
1 teaspoon vanilla extract
¼ teaspoon lemon juice
1 teaspoon dried lavender buds (more, for even more flavor!)
Preheat oven to 350.
Line 3 six inch cake pans with parchment paper and grease the sides with coconut oil. Alternatively you can use 2 eight inch cake pans.
Mix together the almond flour, pink salt and baking soda.
In another bowl, stir together the eggs, coconut oil, maple syrup, vanilla extract and lavender tea. Mix in the dry ingredients and then pour the batter into the prepared pans. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
Allow to cool completely before frosting.
Place all coconut buttercream ingredients except lavender buds in a saucepan over low heat. Gently stir until mixture is thick and creamy. If mixture is too creamy, add a bit more coconut milk.
Off heat, add the dried lavender.
***You will want to use your frosting soon after preparing it, or, if you are making the day before, keep frosting on counter and not in the refrigerator. It will harden up in the fridge and be difficult to stir.
To build the cake, place a cooled cake round on a cake plate or serving plate. Using about ¼ cup of the frosting at a time, smooth the frosting over the tops and sides. Repeat with the next layer until all layers are used. Smooth frosting over all sides and tops with an offset spatula. Refrigerate the cake until serving and enjoy!