Makes one 8-9 inch 2-layer cake
-This is a very adaptable recipe. feel free to experiment with other types of seasonal berries and florals. Infuse the cake with your favourite tea (any black tea works, and I imagine chamomile or oolong would be dreamy)
-Chill the coconut cream at least a day before you plan to assemble– it will not whip unless very cold.
For the Earl Grey Olive Oil Cake:- 2 ⅔ cups (332 grams) all purpose flour
- 1 ½ tablespoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- 1 ⅓ cups (265 grams) granulated sugar
- ⅔ cup (130 grams) high quality extra virgin olive oil (or any neutral/vegetable oil will work)
- ½ cup (115 grams) coconut yogurt
- 1 ⅓ cups (319 grams) unsweetened non-dairy milk (I like coconut, or a thick oat milk)
- 3-4 bags of earl grey tea (or 3-4 tablespoons of loose leaf tea)
- 1 ½ tablespoons lemon juice
i) Begin by steeping the milk with the earl grey– allow the milk to come to a simmer, with the tea. Remove from the heat, and let it steep until the milk cools completely. Remove (and squeeze!) the tea bags, or strain using a fine mesh sieve, if using loose leaves. While the milk is cooling, prep your pans– grease and line two 8 (or 9) inch round cake pans.
ii) Preheat the oven to 350F. In a medium sized bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the sugar, olive oil, coconut yogurt, and lemon juice until well combined and emulsified.
iii) Add the sifted dry ingredients to the sugar/olive oil/yogurt mixture and fold or whisk until mostly combined– it will be slightly shaggy. Lastly add the earl grey steeped milk and whisk until smooth and just combined– get all the lumps, but try not to over-mix. Evenly divide between your two pans and bake for 27 - 30 minutes (check after a few minutes less than this, if using 9 inch pans), until a toothpick or knife inserted into the middle comes out with just a few moist crumbs.
iv) Allow the cakes to cool in the pans for 10-20 minutes, before running a knife along the edges to remove, and cool completely on a rack before filling/assembly.
For the Blueberry Lavender Compote:- 1 cup fresh blueberries
- 2 tablespoons of granulated sugar (coconut sugar or maple syrup work great as well!)
- ¼ teaspoon dried culinary lavender, finely ground
- Squeeze of fresh lemon juice (1-2 teaspoons)
- ½ teaspoon vanilla bean paste (or seeds from half a vanilla bean pod)
Add all ingredients to a small saucepan, cook for 7-10 minutes, on medium heat until the blueberries are soft and pierceable. Remove only the blueberries and place them in a jar or bowl, while you continue cooking the liquid on medium-low (stirring occasionally) until slightly thickened, and reduced to roughly half the amount (5-8 more minutes). Add the blueberries back in, stir to combine, then transfer to your jar or bowl to cool completely, before using in your cake.
For the Coconut Whipped Cream:- 2 x 400ml cans full-fat coconut cream
- ¼ cup (34 grams) powdered sugar (a few tablespoons of maple syrup works too, but the powdered sugar will give the whipped cream some added structure, making it more ideal for cake filling)
Open the cans (straight from the fridge) and scrape out only the hardened cream that’s risen to the top (save the water at the bottom for another baking project!). Add the cream to the bowl of a stand mixer with the whisk attachment, or a large bowl if using a hand mixer. Add your sweetener and whisk on medium-high until stiff peaks form. Use immediately.
Assemble the cake:Place one layer of cake on a large plate, cake board, or platter. Spread a generous layer of coconut whipped cream (store any leftover whip in an airtight container or jar), then a layer of compote, followed by the second layer of cake. Dust with powdered sugar and flourish with your favourite (non-toxic) flowers.
