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Vegan Vanilla Mini Cake w/ Blueberry Lavender Frosting + 1 year of blogging!

Last year at this exact date, I had just finished nutrition school, and I was revealing this little space to the world. I remember that day as if it were yesterday. I was scared, nervous and excited all at the same time. I had no clue what the response would be or how this space would grow and evolve through time. It was just me, a big blank page, and endless possibilities. So much have happened in one tiny year. It’s hard to remember what my life was before The Green Life. This little blog brought me so much more than I would ever anticipate. It forced me to approach my everyday cooking in a more intentional way, to experiment and to take risks. It brought me joy, fulfillment and a sense of purpose. More than I ever had in my life.

Today I’m typing these words and all I can think of is that I’m filled with gratitude. Gratitude for you, on the other side of the screen, who are taking some precious minutes of your day to pop over here. Thank you for reading, liking, sharing, commenting. Or just for silently being here. Thanks for making this little adventure of mine concrete and worth it. Blogging can be very lonely at times, but knowing that you are here and getting something out of what I offer makes me incredibly content and happy.

Blogging is quite an adventure, with its fair share of ups and downs. I never anticipated the range of feelings it would make me go through. I didn’t expect the joy and pride a single recipe or a nice set of photos would bring. Or the feeling a lovely comment from a reader would spark. But I surely didn’t anticipate all the struggles that came with it too. The disappointment of countless recipe fails, the frustration of not being able to translate my vision into photos I’m happy with, the struggle of comparing my work to others or not feeling good enough. This journey has forced me to work on myself in a way that nothing else ever had before. Working on my fear of judgment, creativity, patience and resilience. I realized that it’s stepping out of our comfort zone that really makes us grow. And I’m extremely thankful for this great lesson too.

Vegan Vanilla Mini Cake w/ Blueberry Lavender Cashew Frosting by The Green Life

Vegan Vanilla Mini Cake w/ Blueberry Lavender Cashew Frosting by The Green LifeAs I reflect on my first year of blogging, I would love to ask you how I can improve this space, or if there’s anything that you’d like to see here. What’s your biggest challenge when it comes to health or cooking? Which type of post or recipes do you want to see more of? I’d love to hear your thoughts or constructive feedback, so that I can make this space more helpful for you and keep on inspiring or helping you even more. If you feel inclined to do so, you can leave a comment on this post or send me an email to let me know. I would really appreciate your input.

Now I’ve got a cute little cake here today to celebrate this milestone. It’s vegan, made with whole spelt flour and sweetened with coconut sugar. You won’t get the sugar crash that usually comes after eating a cake with this one. It actually leaves you feeling pretty awesome. It’s light, fluffy and melts in your mouth like a little cloud. The frosting is a cashew, blueberry and lavender cream that’s delicious, floral and super healthy to boot.

Here’s to great food, health, and to hopefully many more years of sharing this space with you all. Thank you for being here. xo

Vegan Vanilla Mini Cake w/ Blueberry Lavender Cashew Frosting by The Green Life

Vegan Vanilla Mini Cake w/ Blueberry Lavender Cashew Frosting by The Green Life

Vegan Vanilla Mini Cake w/ Blueberry Lavender Cashew Frosting by The Green Life

If you like this recipe, feel free to pin it to Pinterest. And if you make it, make sure to tag your photos with #thegreenlifeblog on Instagram so I can see! 


Notes on the recipe: I made a vanilla frosting for the base and a blueberry-lavender one for the top to create the ombre effect, but you could very well double the blueberry frosting recipe and use only that one. The frosting will lose some of its vibrant colour after a while (once exposed to air), so I recommend waiting at the last minute, just before serving, to decorate the cake.

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Vegan Vanilla Mini Cake + Blueberry Lavender Frosting

Ingredients

For the cake

  • 1 1/2 cups spelt flour
  • 3/4 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup melted coconut oil
  • 1 cup plant-based milk almond, cashew, coconut, etc.
  • 1 tbsp pure vanilla extract
  • 1 tbsp lemon juice
  • Blueberries for topping

For the vanilla frosting

  • 1/2 cup raw cashews soaked for at least 2-3 hours
  • The pods of 1/2 vanilla bean or 1/2 tsp pure vanilla extract
  • 2 tbsp melted coconut oil
  • 2 tbsp raw unpasteurized honey or use agave syrup for a truly vegan option
  • 1 tsp lemon juice

For the blueberry lavender frosting

  • 1/2 cup raw cashews soaked for at least 2-3 hours
  • The pods of 1/2 vanilla bean or 1/2 tsp pure vanilla extract
  • 2 tbsp melted coconut oil
  • 2 tbsp raw unpasteurized honey or use agave syrup for a truly vegan option
  • 1/4 cup blueberries
  • 1/2 tsp dried lavender
  • 1 tsp lemon juice

Instructions

For the cake

  1. Preheat the oven to 350°F Grease two 5-inch round springform cake pans with coconut oil.
  2. In a bowl, whisk together spelt flour, coconut sugar, baking soda, and sea salt. Add coconut oil, plant milk and vanilla extract and whisk until combined. Add lemon juice and stir a few times with a wooden spoon, just enough to combine. Quickly pour into the prepared pans.
  3. Bake for about 20-25 minutes, until the top of the cakes are slightly crispy and golden and/or a toothpick inserted in the center pulls out clean.
  4. Remove from the oven and let sit for 10-15 minutes. Remove the cakes from the pans and let cool completely on a cooling rack.

For the vanilla frosting

  1. Drain cashews and rinse well. Blend all the ingredients in a high-speed blender (or use an immersion blender) until completely smooth. If the mixture is too thick to blend, add 1 tablespoon of plant-based milk. Taste and adjust sweetness as desired. Let sit in the fridge for at least 1 hour.

For the blueberry lavender frosting

  1. Drain cashews and rinse well. Blend all the ingredients in a high-speed blender (or use an immersion blender) until completely smooth. Taste and adjust sweetness as desired. Let sit in the fridge for at least 1 hour.

To assemble

  1. Place one small cake on a plate or cake stand and spread a layer of the blueberry lavender frosting on top. Carefully place the second cake on top.
  2. Start covering the bottom of the cake with the vanilla frosting, and finish with the remaining blueberry lavender frosting. Top with fresh blueberries. Serve immediately.

Recipe Notes

Cake recipe adapted from Food.com

“Life begins at the end of your comfort zone.”

Vegan Vanilla Mini Cake w/ Blueberry Lavender Cashew Frosting by The Green Life

Leave a Comment

  • this looks amazing! Do you know if I can substitute all purpose, coconut or almond flour for spelt. I can’t get it where I live.

    • Hi Brooke! Yes, you can substitute all-purpose flour. Coconut or almond would probably act very differently though, so I would stick with all-purpose. Let me know how it turns out.:)

  • Since this makes approximately 6 portions, can I double the recipe to make 12 cupcakes (making for a tea party so individual portions are best)? If so, what changes would I need to make to bake time/temp? Thank you!

  • Do you think I could double this and bake in a 7×11 rectangle cake pan? I’m also wanting to add blueberries into the batter to make it a blueberry cake, suggestions? Thanks!

    • Hi Maeghan,
      I haven’t tried it but I believe it should work! You’ll probably have to adjust the baking time slightly, as a larger cake will probably require a bit more time. Adding blueberries to the batter is a wonderful idea! 🙂

      • Just wanted to follow up and say that doubling and baking in a 7×11 rectangle pan worked great!! It’s a very dense cake due to the spelt flour, which in turn made it seem a bit dry, but I plan to add a lot more blueberries to the batter next time which I think will be just what it needs. Thanks for the great recipe!