The beauty that we see all around us, we take for granted. This is why I love flower exhibitions, which put that beauty at the centre and let us appreciate it fully. Flowers represent inner peace to me. Amongst other things, the Chelsea Flower Show, was on my wishlist. And I recently had that dream fulfilled. It was like the experience of so many flower market visits, multiplied.

One of my favourite things to do in London is to wake up early and go to the flower market, which I enjoy just as much as I do a flea market or an antique market. It was a dear friend who first took me to the Columbia Street Market, which soon became one of my favourite London experiences. It begins with a coffee at any of the quaint shops alongside the flower sellers, sipping leisurely while watching them set up their stalls. They bring their fresh flowers in and I watch them at work while I have my coffee, which is always so lovely and which sets off the mood. I could sit there all day, between the taste of the coffee and the sight of the blossoms.

Amidst the abundance of peonies and a variety of English greens, I was taken aback to see a jasmine plant in a pot. It was simply laden with flowers which reminded me of the oosi malli back home. I was surprised to see it blossoming when the climate was not conducive for it, and it gave me fresh inspiration to continue working in my own gardens. I was reminded of my own home and the manoranjithas I’m trying to revive. The dedication of those London florists, and the sheer variety of flowers they cultivate, are lessons to inspire us to look at the diversity and beauty that exists around us.

Sitting in one such market not long ago, taking impromptu images on my iPhone camera, my eyes were wandering around looking for those flowers which were dried, so I could carry them back with me. This was when this exquisite batch of lavender caught my attention. Since I brought this beautiful lavender back with me, my entire home is carrying its fragrance and I’d do anything to keep it lasting. If there was a way I could capture its fragrance, I’d easily share it with you. But since I can’t, this vegan lavender cake with coconut icing is the next best thing.

As you may know, lavender is one of the flowers/ingredients that most inspires me, and you may have enjoyed several of my previous recipes featuring it. Some of my experiments have yielded such delights as this lavender shrikand and this vegan lavender panna cotta.

This cake is made for the vegan palette. Veganism is becoming increasingly popular, and rightly so. Among other reasons, the treatment of animals to procure ingredients for non-vegan meals is a big factor as to why people choose it. I am increasingly becoming aware of veganism and trying to include it in my food journey, and you can see several of my recipes here.

Vegan Lavender Cake

Cake:

190 grams flour

30 grams desiccated coconut

200 grams sugar

1 teaspoon baking soda

¼ teaspoon salt

1 cup coconut milk

2 teaspoons vanilla extract

80ml sunflower oil

1 tablespoon apple cider vinegar

½ teaspoon lavender

Icing:

400 grams icing sugar

40 grams vegan butter or margarine

2 teaspoons coconut milk

1 teaspoon vanilla extract

Decoration:

¼ cup desiccated coconut

I’ve talked so often about the pleasure of baking that whenever I share a recipe like this – something from the re:store menu – it makes me happy to know that you can have that same experience of the joy of preparation, not just the satisfaction of the final product!

Preheat the oven to 160°C. Grease and dust two 7’ cake tins and line them.

Sift the flour.

Add all the dry ingredients – flour, desiccated coconut, lavender, baking soda and salt – into a bowl and whisk. Now add the sugar. Keep aside.

Now, put all the wet ingredients – coconut milk, oil, vanilla extract and vinegar – in a separate bowl, blend, then add these to the dry mixture.

Whisk the wet and dry ingredients together gently. Once you have a batter, divide it equally between the 2 cake tins.

Bake both tins for approximately 30 minutes or until a tooth pick comes out clean.

Allow to cool for 10 minutes before removing the cakes onto a cooling rack. Once they have cooled completely, they are ready to be decorated with icing. So it’s best to make this as they cool.

This vegan lavender cake is garnished with a coconut milk icing. In a mixer, add the butter, vanilla extract and sugar. Beat on a low speed. Slowly, increase the speed and add the coconut milk carefully. Add only as much as required, and make sure that the mixture is spreadable. Adjust the coconut milk or sugar quantities as required to ensure this.

Place one of the cakes on a base and apply half the icing on top of it. Sprinkle 1 tablespoon of the desiccated coconut, then place the second cake on top of this to form a layer.

Ice the top generously and sprinkle the remaining desiccated coconut. Decorate as desired. A good presentation makes for a tasty cake too. As I always say, the eye tastes before the mouth does, and using attractive serving ware and garnishings can really enhance the experience.

As is most often the case, I decided on this recipe based on the ingredients I had on-hand and how they inspire me. Lavender and coconut were the flavours I chiefly wanted to bring out, and vanilla is of course a baker’s best friend. Together, for me they evoke the way it feels to sit at a café and watch a flower market being set up. When you try out this recipe, please let me know what these scents and tastes evoke for you!