Lavender Coffee Cake
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!
Servings: 8 pieces
Ingredients
- 1/2 cup butter softened
- 1 cup cane sugar
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water); or sub regular eggs
- 1/2 cup plain yogurt or use vegan yogurt; do not use Greek yogurt
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
- 1-2 tbsp lavender
for the crumb topping:
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp lavender
- 3 tbsp butter softened
Instructions
- 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!
Video
Notes
*Calories are per slice and are an estimation
*Storage: cover cake on a plate tightly with plastic wrap or foil and store it at room temperature for up to 2 days
Nutrition
Calories: 415kcal | Carbohydrates: 62g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 274mg | Potassium: 100mg | Fiber: 2g | Sugar: 39g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
