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three layer cake with lemon frosting and dried lemons and dried lavender on top

Vegan Lemon Lavender Cake

Three layers of soft & fluffy lemon lavender cake paired with vegan lemon curd and a lemon lavender buttercream frosting!
4.67 from 21 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: Vegan Desserts
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices


Lemon Lavender Cake

  • 1 ¾ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup oat milk
  • cup olive oil
  • ¾ cup organic sugar
  • cup lemon juice the juice of about 2 lemons
  • 1 ½ teaspoon lavender paste
  • 1 Tablespoon lemon zest or zest of 1 lemon

Cake filling & frosting

  • 4 Tablespoons vegan lemon curd
  • 1 cup vegan butter room temperature
  • ½ cup shortening
  • 3 Tablespoons lemon juice
  • 1 teaspoon lavender paste optional
  • 2 ½- 3 cups powdered sugar sifted


  • 6-8 dried lemon slices optional
  • edible dried lavender optional


Make the Lemon Lavender Cakes & Lemon Curd:

  • First, make the lemon lavender cakes (ideally the day before frosting and serving). To prep, line 3 6-inch cake pans with parchment paper on the bottom and grease the sides of the pans. Set aside and preheat the oven to 350F.
  • Add the all-purpose flour, baking soda, baking powder, and salt to a small bowl and sift together. Set aside.
  • Next, add the oat milk, olive oil, organic sugar, lemon juice, lavender paste, and lemon zest to a large mixing bowl and gently whisk together.
  • Once mixed, add in the sifted dry ingredients and mix together JUST until a batter forms and all streaks of flour are gone. It is important to NOT overmix the cake batter or too much gluten will form.
  • Pour the batter evenly into the 3 parchment-lined cake pans. Before baking, lightly tap each pan on the counter to release any large air bubbles and even out the batter. Then, add the cakes to the oven and bake for 28-30 minutes until cooked through and lightly browned on top.
  • Remove the cakes and let cool in the pan for 5-10 minutes. Run a knife along the edge of each pan to loosen any cake that may be stuck. Then, flip each cake onto a wire rack to cool completely.
  • While the cakes are cooling, make the lemon curd and then add to the fridge to set for at least 2 hours before using.
  • Once the cakes have cooled, you can frost them. However, I strongly recommend making the cakes a day ahead of time, wrapping each cake in plastic wrap, and storing in the fridge for 12-24 hours before frosting.

The next day, make the frosting:

  • To make the frosting, first add the room temperature vegan butter and shortening to a mixing bowl and whip together until all clumps are gone and the ingredients are fluffy (about 5 minutes). Then, add in the lemon juice and lavender paste and whip into the frosting for about 30 seconds.
  • Next, gradually add the sifted powdered sugar ½ cup at a time and whip together until the frosting has reached the desired sweetness level. I prefer 2 ½ cups powdered sugar, but feel free to add more for a sweeter frosting.
  • Once all the powdered sugar has been added, continue to whip the frosting for 5 minutes until light and fluffy. Then, set aside and remove the cakes and lemon curd from the fridge to frost & assemble the cake.

Frost & Assemble the Cake:

  • First, add a layer of parchment paper to a cake turntable and top with the first 6-inch cake. Add about ⅓-1/2 cup of vegan frosting on top and use a cake spatula to evenly smooth this frosting on top.
  • Next, use a piping bag filled with frosting to form a border of frosting along the edge of the cake. Once the border is on, fill the center with 2 Tbsp of vegan lemon curd and spread evenly over the frosting, making sure not to add on top of the frosting border.
  • Continue this process with the next layer of cake. Then, add ½ cup of frosting to the top of the cake and smooth
  • Next, add on the crumb coat of frosting. Add a light layer of frosting to the sides of the cake, making sure to fill in the gaps between layers with frosting. Then, use a cake scraper to smooth it out.
  • Once the crumb coat is complete, add the cake back to the fridge and let it sit for at least 30 minutes before serving. This cake is a "naked cake" meaning it only has a crumb coat layer of frosting, but feel free to add more frosting if you wish.
  • After 30 minutes, remove the cake from the fridge and garnish as desired. I used dried lemon slices and dried lavender. Then, cut into 10-12 slices and serve!


  • If you are not slicing into this cake right away, it can be stored in a box in the fridge.
  • For a cake that has already been sliced, I recommend cutting the entire cake into slices and storing it in the freezer. Store in a closed container between sheets of parchment paper.  Make sure to lay a sheet of parchment paper on the top layer of cake so it doesn't get any freezer burn.
  • Cake and lemon curd are best made the day before frosting the cake.
  • Lemon curd needs to set in the fridge for at least 2 hours before using on the cake.
  • Cake styling inspiration from Broma Bakery Lemon Cake to use dried lemons!
  • Nutrition

    Serving: 1slice | Calories: 620kcal | Carbohydrates: 89g | Protein: 2g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 4g | Sodium: 270mg | Potassium: 44mg | Fiber: 1g | Sugar: 73g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!