Dream Lavender Cake Recipe

Written by OSEA Staff | Last Updated on: December 19, 2025.

In celebration of our Dream Collection, we partnered with our friends at Brightland to create a dreamy vegan olive oil cake infused with lavender.

Our Dream Lavender Cake, with its dense crumb and pops of bright citrus, is a staple here at OSEA. Lavender, known for its soothing properties (and as one of the star ingredients in our Dream Night Serum and Dream Night Cream, as well as something new coming soon…), offers just a hint of a floral essence, the perfect companion to a cake that isn’t overly sweet. This olive oil cake features Brightland Awake olive oil, sourced from the golden state of California, and packed with antioxidant-rich polyphenols for a nutrient boost with every bite. The result is moist and delicious with a delicate lavender-citrus flavor that pairs perfectly with a cup of tea. While we love to eat it year-round, we can’t think of a better treat for the colder months of winter.

Makes a three-layer, 8-inch cake. Or divide the recipe in half for a single 8- or 9-inch layer topped with lavender cream.

Photos courtesy of Rachel, @bakeswithrach_

---

Cake Ingredients:

• 450g (2 ¼ cups) sugar 
• Zest of 3 lemons 
• 350g (1 ½ cups) Brightland Awake olive oil
• 225g (1 cup) thick vegan yogurt or sour cream 
• 1 tbsp vanilla extract 
• 2 tbsp lemon juice
• ½ tsp salt 
• 3 tsp baking powder 
• ¾ tsp baking soda 
• 1 tbsp cornstarch 
• 560g (4 ½ cups) all purpose flour 
• 270g (1 cup + 2 tbsp) vegan milk
• Unsweetened coconut flakes (optional for garnish)

---

Lavender Cream: 

• 1 cup vegan whipped cream*
• 25g (2 tbsp) powdered sugar 
• Pinch salt 
• ⅛ tsp lavender extract**

*Make sure cream can be whipped to stiff peaks. Full fat coconut cream works here if you are unsure. Chilling the bowl will help.

**Since extract strengths can vary, start small and adjust based on taste. 

---

Vegan Buttercream:

• 3 sticks vegan butter, room temp 
• 4 cups powdered sugar 
• ½ tbsp vanilla bean paste 
• Big pinch salt 
• Lavender food dye (optional)

---

Cake Directions:

1. Preheat the oven to 350°F. Grease and line three 8-inch pans with parchment. For the swirly mountain cake shown above, use 7-, 6-, 5-, and 4-inch pans.

2. In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant and slightly damp. Add the olive oil, vegan yogurt, vanilla, and lemon juice; whisk until smooth. Sift in the salt, baking powder, baking soda, cornstarch, and flour. Whisk until about half the flour remains visible, then add the milk and whisk until incorporated. A few lumps are fine. Do not overmix.

3. Bake until the tops are golden brown and a toothpick inserted into the center comes out clean (a few crumbs are okay), 30–35 minutes for 8-inch pans or 20–40 minutes for the assorted sizes. Let cool completely.

---

Putting It All Together: 

1. Make your vegan buttercream by adding the softened butter to the bowl of a stand mixer. Beat with the paddle on medium until creamy and slightly aerated. Add the powdered sugar and pulse to combine, then beat on medium for 2–3 minutes. Add the salt, vanilla, and food dye, and mix until the color is uniform. Transfer to a piping bag and set aside.

2. Once your cake is completely cool, make the lavender cream. Add the vegan buttercream to a large bowl or the bowl of a stand mixer. Add the powdered sugar, salt, and lavender extract. Whip to soft–medium peaks and taste; adjust the extract as needed. Continue whipping to stiff peaks, then go just past that point so the cream is extra thick for stacking. If you’re making a single-layer cake, stiff peaks are enough.

3. To assemble, slice the domes off the tops of the cake layers. Place the largest layer on your serving plate. Pipe a thick border of vegan buttercream around the edge to create a wall for the filling. Add the lavender cream and smooth it to the edges of the wall. Top with the next layer and repeat until all layers are stacked. Using an offset spatula, smooth the frosting that squeezes out between the layers, pressing lightly to fill any gaps and create a smooth surface.

4. Then, spread a generous amount of vegan buttercream over the top and sides of the cake. Smooth the frosting with a bench scraper or spatula, turning the cake as you go, until the surface is as even and clean as possible. Don’t worry about it being perfect! This should be fun!

5. Spread a generous amount of vegan buttercream over the top and sides of the cake. Smooth with a bench scraper or spatula, turning the cake as you go, until the surface is as even as possible. Don’t worry about perfection. This is meant to be fun!

Optionally, coat with coconut flakes for a festive look. Refrigerate until ready to serve.

Recipe created in collaboration with Brightland.