This Earl Grey Lavender Cake recipe yields a tender, moist cake that is layered with fluffy vanilla bean buttercream. It is flavored with real Earl Grey tea and lavender flowers. No special extracts or flavorings required. And no one will ever guess that this recipe is completely dairy-free and vegan!
Earl Grey is my favorite tea. It is warm and citrusy and pairs well with so many different flavors. And I love to add it to baked goods! It is incredible in my Earl Grey Scones, or Earl Grey Cupcakes.
And in this cake recipe, Earl Grey tea is steeped with lavender flowers for the most delightful citrusy and floral flavor that is baked right into the cake. And the tender, moist cake layers are paired with a simple and fluffy vanilla bean buttercream for a cake that is perfect for any occasion!
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Why You'll Love This Recipe
- This recipe is easy to make.
- And it is super flavorful from steeped tea and lavender flowers.
- This Earl Grey Lavender Cake is dairy-free and completely vegan, so anyone can enjoy it.
- The cake is tender and moist and layered with creamy, fluffy vanilla bean frosting.
- And most importantly, it is absolutely delicious!
Ingredients
Earl Grey Tea: My favorite is Twinnings Loose Leaf Earl Grey Tea. It has a strong bergamot flavor, and it's easy to find. But, if you can't find loose-leaf, you can always cut a few tea bags open and measure the correct amount of tea.
Dried Lavender Flowers: This is the one ingredient that may be harder to find. I ordered my dried lavender flowers online for recipes like my Lavender Cupcakes. Be sure to use food-grade lavender. It imparts a delicious floral flavor to the Earl Grey Lavender Cake!
Dairy-Free Milk: I typically use So Delicious Unsweetened Coconut Milk in my recipes. But any unsweetened dairy-free milk you have on hand will work.
White Vinegar: Acid activates the baking soda. You won't taste it in the finished cake!
Vanilla and Vanilla Bean Paste: I use vanilla bean paste in the frosting because I love to see the vanilla flecks. But if you don't have vanilla bean paste, you can just use vanilla extract.
Non-Dairy Butter: Use a non-dairy butter that comes in a stick or block. My favorite is Country Crock Plant Butter Sticks.
Steep the Earl Grey Tea and Lavender
Step 1. Combine non-dairy milk, Earl Grey tea, and lavender flowers in a small saucepan. Place the pot over medium heat until the mixture comes to a boil.
Then, place the lid onto the pot and allow the tea to steep for 7 minutes.
Step 2. Place a small strainer over a 2-cup measuring cup. Pour the mixture through the strainer, then press the tea with the back of a spoon to extract as much liquid as possible.
Now, add a little more non-dairy milk to bring the liquid back up to 1 ½ cups, if necessary!
Make the Cake Layers and Frosting
Step 1. In a large bowl, combine the milk tea, sugar, melted non-dairy butter, vinegar, and vanilla extract.
Whisk to combine.
Step 2. Add flour, baking powder, baking soda, and salt, and whisk to form the batter.
Then, divide the batter between two prepared 8-inch round cake pans.
Step 3. Bake the Earl Grey Lavender Cake layers in a 350°F oven for 27-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for one hour, then turn the cakes onto a parchment-lined baking sheet to continue cooling.
Step 4. To make the frosting, first, cream the non-dairy butter in the bowl of a stand mixer fitted with the paddle attachment until completely smooth.
Then, add the powdered sugar and mix on low until combined.
Finally, add the non-dairy milk and vanilla bean paste and mix on medium speed until light and fluffy.
Stack and Decorate the Cake
Step 1. Place a cake layer upside down onto a cake plate or a cakeboard.
Scoop about 1 cup of frosting onto the cake and use an offset spatula or a butter knife to spread the frosting to the edge of the cake.
Step 2. Place the second layer, upside down again, onto the first layer.
Frost the exterior of the cake using the same butter knife or offset spatula.
Add any additional decorations like sprinkles or piping, that you desire. I added flowers to my cake!
Recipe FAQs
To store, place the cake into a cake box or lightly cover it with plastic wrap and store it in the refrigerator for up to 5 days.
Earl Grey tea is black tea that is flavored with bergamot, so it has a citrusy but warm flavor.
Bergamot is a type of bitter orange. The zest and oil from bergamot are citrusy and floral.
Lavender has a floral flavor that is not overpowering in a cake. It pairs really well with vanilla and Earl Grey tea!
Expert Recipe Tips
Be sure that the Earl Grey Lavender Cake layers are completely cool before stacking the cake! Buttercream melts very easily, and if your cake layers are even a little bit warm, you will be left with a mess!
If you are a beginner, you can freeze the cake layers for an hour before stacking them. This will make the cake much more stable. And the cake layers thaw very quickly!
Looking for More Cake Recipes to Try?
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📖 Recipe
Earl Grey Lavender Cake
Equipment
- 1 Small Saucepan with a tight fitting lid
- 1 Mixing Bowl
- 1 Whisk
- 2 8 Inch Round Cake Pans
- 1 Rubber Spatula
- 1 Cake Stand
- 1 Offset Spatula
- Measuring Cups and Spoons
Ingredients
For the Cake Layers
- 1 ½ Cup Unsweetened Non-Dairy Milk
- 2 tablespoon Earl Grey Tea See note!
- 4 teaspoon Dried Culinary Lavender Flowers See Note!
- 2 ⅔ Cups All-Purpose Flour
- 2 ½ tsp Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 ½ Cup Granulated Sugar
- 9 tablespoon Non-Dairy Butter, melted and cooled
- 1 tablespoon White Vinegar
- 1 teaspoon Vanilla Extract
For the Vanilla Bean Frosting
- 1 ½ Cups Vegan Butter
- 6 Cups Powdered Sugar, sifted
- 3 tablespoon Non-Dairy Milk
- 1 tablespoon Vanilla Bean Paste see note!
Instructions
- Combine non-dairy milk, Earl Grey tea, and lavender flowers in a small saucepan with a tight-fitting lid. Place over medium-high heat and bring the mixture to a boil. Remove from heat and cover. Allow tea to steep for 7 minutes.
- Then, strain the tea mixture through a fine mesh strainer into a large 2-cup measuring cup. Press the tea and lavender flowers with the back of a spoon to extract as much liquid as possible. Add additional non-dairy milk to bring the liquid amount back up to 1 ½ cups, if necessary. Set the hot milk tea aside for 30 minutes to cool. (see note)
- Meanwhile, prepare two 8-inch cake pans by greasing them with shortening or pan spray and inserting parchment circles into the bottom. Then, preheat the oven to 350*F.
- Into a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine.
- In a large bowl, combine the milk tea, sugar, melted non-dairy butter, vinegar, and vanilla extract. Whisk to combine, then add the dry ingredients and whisk to form the batter.
- Divide the batter evenly between two prepared 8-inch cake pans. Use a spatula to evenly spread the batter out, then bake in a 350* oven for 27-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow to cool for 1 hour in the pans. Then, if necessary, loosen the cakes from the perimeter of the pans with a paring knife and turn them out onto a parchment lined baking tray to cool completely before decorating.
To Make the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until its completely smooth.
- Add the powdered sugar and mix on low until combined. Then, add the nondairy milk and mix on low until combined. Then, add the vanilla bean paste and mix on medium speed until light and fluffy, about 2 minutes.
To Decorate the Cake
- Place one cake layer upside down on a cake board or cake stand. Top with about 1 cup of frosting and use an offset spatula to spread the frosting to the edge of the cake.
- Top with the remaining layer, upside down again. Use the same offset spatula to frost the exterior of the cake. Add any additional decorations you desire. I added some flowers to mine!
Bridgette says
Curious what grout would go with this? Orange? Strawberry etc? And have you tried making it GF?
Megan Calipari says
Orange, strawberry and vanilla would all be delicious! I just used vanilla here so the earl grey and lavender flavor would shine through