Indulge in the rich flavors of chocolate complemented by the tartness of blackberries and the subtle floral notes of lavender in this vegan cake. Perfect for any occasion!
Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup non-dairy milk such as almond or soy milk. 1/2 cup vegetable oil. 2 teaspoons vanilla extract. 1 tablespoon apple cider vinegar. 1/2 cup fresh blackberries. 1 tablespoon dried culinary lavender flowers food-grade.
Instructions: Preheat the oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blackberries and dried lavender flowers. Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can optionally top the cake with a dusting of cocoa powder or powdered sugar, and decorate with extra blackberries and lavender flowers.
Prep Time: 15 minutes
Cook Time: 35 minutes
Aicaer 2019
