Lavender Coffee Cake is just as delicious as it sounds. Perfectly moist breakfast cake filled with lavender, then sprinkles with a delicate crumb topping. Truly the ideal brunch cake!
Oh how I adore lavender coffee cake, and I think you're going to love it too!
To be honest, I love all things lavender, as shown by this blackberry lavender cake, lavender granola and even this lavender margarita. It's the best flavor, and really elevates this coffee cake.
This coffee cake screams spring, but it's also perfect for birthday's, baby showers and/or Mother's Day. It's also only one layer, making it incredibly easy to whip up.
- Moist lavender cake topped with a cinnamon-sugar crumb topping -- delicious flavors and textures
- Can easily be made vegan
- Can be enjoyed for breakfast or dessert
- Butter - Regular or dairy-free.
- Sugar - I used cane sugar, but you could use coconut sugar if you want it to be a little less sweet.
- Flax eggs - Or, substitute regular eggs.
- Yogurt - Use regular or plant-based, do NOT use Greek yogurt -- the texture is too thick, and for this recipe, we want a slightly thinner yogurt.
- Flour - All purpose or gluten free all 1:1 baking purpose. I haven't tested this cake with any other type of flour.
- Lavender - You should be able to find culinary lavender at some grocery stores or at most tea shops. Or, you can easily find some online.
Step 1: Cream the butter and sugar. First, cream the butter and sugar together in a large mixing bowl.
Step 2: Add wet ingredients. To that same bowl, add the flax eggs, yogurt, vanilla, and apple cider vinegar.
Step 3: Add dry ingredients. Add the flour, baking soda and lavender to the bowl with the wet ingredients, then stir to combine. The batter will be on the sticky and slightly thicker side -- that's ok! Transfer the batter to a parchment-lined springform pan, using a spatula to smooth it out.
Step 4: Make the crumb topping. Next, stir the flour, brown sugar, cinnamon, and lavender together in a small bowl. Add the softened butter, then use your hands to stir to combine until small crumbs form. Sprinkle the crumb topping evenly over the batter.
Step 5: Bake the cake. Place the pan in the oven (I like to put mine on a baking sheet just in case any batter leaks -- springform pans can do that if they're not 100% secure). Bake the cake at 350° for 45-55 minutes, or until a toothpick comes out clean. Leave the cake in the pan for 30 minutes, then remove it and allow it to cool on a wire rack before slicing.
Tips and tricks
- As I mentioned above, make sure to use plain low-fat or whole milk yogurt (or your favorite vegan yogurt). Do NOT use Greek yogurt -- the texture it too thick, and this batter is already on the thicker side, so we want to use a thinner yogurt.
- Be sure to use a round springform pan! Otherwise, the crumb topping will fall off when you try to remove the cake from a traditional cake pan.
- I always line my pans with parchment paper to ensure nothing sticks. This post explains how to do so (it's super easy!).
- To ensure none of the batter leaks onto your oven (this can happen if the springform pan isn't properly secured), place the round pan on a baking sheet before placing it in the oven.
What kind of lavender is edible?
If you find dried lavender at the grocery store, it's typically called culinary lavender, meaning it's meant to be used in baking. Honestly, any dried lavender at a grocery store or tea shop can be eaten!
How should coffee cake be stored?
Store this lavender coffee cake at room temperature for 1-2 days. Just make sure to cover it tightly with plastic wrap or foil to prevent it from getting too dry.
More easy cake recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Lavender Coffee Cake
- ½ cup butter softened
- 1 cup cane sugar
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water); or sub regular eggs
- ½ cup plain yogurt or use vegan yogurt; do not use Greek yogurt
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1 ¼ cup all purpose flour
- 1 teaspoon baking soda
- 2 tablespoon lavender
for the crumb topping:
- ½ cup all purpose flour
- ½ cup brown sugar
- 1 ½ teaspoon cinnamon
- ½ teaspoon lavender
- 3 tablespoon butter softened
- Preheat oven to 350° and line a round springform pan with parchment paper and grease the sides with coconut oil; set aside.
- First, make the flax eggs by stirring the flaxseed meal and water together and letting the mixture sit for 5-10 minutes. Next, cream the butter and sugar together in a large mixing bowl. Then, add the flax eggs, yogurt, vanilla, and vinegar and stir to combine.
- To that same bowl, add the flour, baking soda and lavender and stir until combined. The batter will be slightly sticky and on the thicker side -- that's ok! Transfer the batter to your prepared pan, using a rubber spatula or the back of a spoon to smooth it out.
- Next, make the crumb topping: stir the flour, brown sugar, cinnamon, and lavender together in a small bowl, then add the butter and use your hands to combine everything until small crumbs form (this will probably take a minute or two).
- Sprinkle the crumb topping over the cake batter. Place your springform pan on top of a baking sheet (to prevent any accidental spillage), then into the oven. Bake the cake for 45-55 minutes, or until a toothpick comes out clean.
- Leave the cake in the pan for 30 minutes, then remove it from the springform pan and transfer it to a cooling rack. Allow the cake to cool before cutting it. Enjoy!
Leave a Reply