Ingredients

The following ingredients have 4 Servings
  • 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
  • 2 tbsp lavender
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp lavender
  • 3 tbsp butter (softened)

Instruction

  • 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!