• 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 with a tight fitting lid. Allow tea to steep for 5 minutes.
  1 Cup Unsweetened Non-Dairy Milk
• After 5 minutes have elapsed, strain the tea mixture through a fine mesh strainer into a large mixing bowl. Press the tea and lavender flowers in the strainer with the back of a spoon to extract as much liquid as possible. Set the hot milk tea aside for 30 minutes. (see note)
• Meanwhile, prepare three 6-inch cake pans by greasing them with shortening or coconut oil and inserting parchment circles into the bottom.
• Preheat oven to 350*F.
• Into the milky tea add sugar, melted non-dairy butter, lemon juice or vinegar and vanilla. Whisk well to combine.
  1 Cup Granulated Sugar, 6 tablespoon Non-Dairy Butter, Melted, 1 ½ teaspoon Lemon Juice or White Vinegar, 1 teaspoon Vanilla Extract
• Place a sifter over the top of the bowl with the liquids and measure the flour, baking powder and salt into it. Sift the dries into the wet ingredients and whisk until combined.
  1 ¾ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
• Divide the batter evenly among your 3 prepared 6" round cake pans.
• Bake in a 350* oven for 18-20 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 vanilla and non-dairy milk and mix on medium speed until light and fluffy, about 2 minutes.

To Decorate

• Place one cake layer on a cake board or cake stand. Top with about ½ cup of frosting and use an offset spatula to spread the frosting to the edge of the cake.
  1 Cup Vegan Butter
• Top with another cake layer and repeat.
• Frost the exterior of the cake with the offset spatula and decorate as desired.