Vegan Lavender Cake

BY Grace Wong
JUNE 16, 2020



- Flaxseed: 6 tbs
- Almond: 50 g
- Cacao powder: 1 tbs
- Agave syrup: 1 tbs
- Coconut oil: 2 tbs
- Sea salt: a pinch


- Cashew nuts: 150 g
- Water: 3/4 cup
- Agave syrup: 1/3 cup (may adjust according to personal preference)
- Coconut oil: 1/4 cup
- Lavender: 1 tbs
- Sea salt: a pinch


1) Put all crust ingredients into the blender and blend until smooth, or with little crumbs for texture.
2) Scoop mixture into a lined 8 inches cake mold. Press firmly and put it into the freezer to set.
3) Put all filling ingredients into the blender and blend until smooth.
4) Take out crust and scoop filling mixture on top. Put back into the freezer for 5 hours to set.
5) To garnish, chop some purple cabbage and sprinkle on top before serving.
6. Enjoy!

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