We are celebrating Mother’s Day today. It’s a week early, but I’ll be out of town next Sunday, and my son is really excited about Mother’s Day. Really excited. A special day deserves a special dessert, and lavender cake is pretty fancy pants. Enter, Wholesome Chow Gluten Free Lavender Cake Baking Mix. I bought this mix awhile back from Nooch Vegan Market in Denver. I’d already made cookies today, and as much as I love baking, I knew I didn’t want to spend all day in the kitchen. This mix came together in less than 10 minutes, and was really easy to adapt. I made just a few tiny changes, and I’m glad I did.
Instead of 1 tsp of apple cider vinegar I used the juice of one lemon. I also added the zest of one lemon to the batter. I made my cake in a loaf pan, and I topped the cake with a (very) generous sprinkle of lavender vanilla bean sugar before baking. The recipe says to bake 25-28 minutes for a cake or loaf, but I had to bake mine for 35 minutes.
I waited as long as I could for it to cool down (5 minutes) before I tried a slice. I’m sad to say that I was kind of disappointed. The box said lavender, and the aroma was lavender, but the taste was vanilla. I was expecting something with a little more lavender flavor. In fact, the top of the cake was the only part that tasted like lavender, and that’s because it was sprinkled with lavender sugar. If I were to buy this again, I would definitely make a few more changes, like adding in my own dried lavender and vanilla or lemon extract for a more intense flavor. As a cake mix, it is great. It’s easy to mix up, and it tastes good (just not like lavender.) In fact, if I buy this again, I’d probably buy the vanilla mix and then customize it however I want.