• In a small saucepan over medium high heat, bring the non dairy milk to a boil. Into the saucepan add the earl grey tea and lavender flowers. Stir to distribute, remove from heat, and cover with a tight fitting lid. Allow tea to steep for 5 mintues.
  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 the cake pans by greasing them with shortening or coconut oil and inserting parchment rounds into the bottom, or lining a cupcake tin with liners.
• Preheat oven to 375*
• Into the milky tea add sugar, oil, lemon juice or vinegar and vanilla. Whisk well to combine.
  1 Cup Granulated Sugar, ⅓ Cup Canola Oil, 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, baking soda and salt into it
  1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
• Sift the dries into the wet ingredients and whisk until combined.
• Divide the batter evenly among your prepared cake pans or cupcake tin. *See Notes*
• Bake in a 375* oven for 16-18 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.