• 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!