Lavender Honey Cake with Cashew Cream Frosting

This Lavender Cake with Honey Cashew Cream Frosting is so decadent and delicious, with an amazing fluffy texture. No one can ever tell it’s gluten free or refined sugar free! It’s also shockingly easy to make!

LAVENDER CAKE:
1 box Simple Mills Vanilla Cake Mix
1 tbsp dried culinary lavender (available in the spice section at most supermarkets)
3 eggs
1/3 cup oil (I used avocado)
1/3 cup water
1 tbsp vanilla
1 cup frozen blackberries (optional, if you wish to dye the cake purple)

CASHEW HONEY FROSTING:
1 3/4 cups raw cashews, soaked for at least 1 hour and drained
1 tbsp coconut oil
1/3 cup honey
1 tsp vanilla extract
Juice of 1 lemon (preferably Meyer, but normal works fine)
Sea salt

View the full recipe at Sprouted Routes →