11 Apr RED’s Delicious Lavender Lemon Chocolate Cake for Spring Holidays
By, Dara Wilson
Spring is here. The weather is getting warmer and there are a lot of important holidays in the mix. This decadent lavender lemon chocolate cake with melted RED dark chocolate swirled in is the perfect dessert for any spring celebration. Whether you are honoring Easter, Passover, Ramadan, or other holidays, this sweet and zesty Bundt cake is perfect for rejoicing at the end of the fast or other moments.
Now, this recipe is a bit more gluttonous than we usually do. As a promoter of smart snacking, we here at RED recognize this chocolate lemon cake has a lot of sugar and butter, although, these can be substituted, as you will see below. What is great about this recipe is there are many options for substitution, plus, it is Kosher.
Spring is a great time to start creating vibrant and fresh recipes with elements of citrus and flowers. The base of this recipe was taken and adapted from G’day Souffle. Let’s begin on the dessert that will have your guests talking into summer.
Lavender Lemon Chocolate Cake Recipe
¾ tbsp culinary lavender buds (can be found in specialty food shops or bulk food stores)
1 2/3 cup granulated sugar (can be substituted for natural sugar substitutes)
1 cup (2 sticks) butter, softened (vegan butter can be used)
2 ¼ cups plain flour (can be substituted for gluten-free flour, but will be much denser)
½ cup RED extra dark (60%) or RED dark chocolate crushed
¾ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
¾ cup full-fat Greek yogurt (plant-based yogurt can be used)
2-3 tbsp milk (non-dairy milk can be used)
1 tsp vanilla extract
Lemon Glaze (Frosting)
1 ¾ cups confectioners’ (icing) sugar
2 tbsp fresh lemon juice
2 tbsp melted butter (vegan butter can be used)
Lavender flowers and lemon zest to decorate
Lavender Lemon Chocolate Cake Instructions
- Pre-heat the oven to 340 F. Lightly grease the inside of a Bundt pan (12-cup works great). Combine the lavender buds and ½ the sugar (106.5 grams) in a food processor for 30 seconds. Transfer the mixture to a large mixing bowl. Add the remaining sugar and softened butter and beat for several minutes until smooth and creamy.
- Melt the chocolate in a microwave or a small saucepan over the stove. Add this to the sugar/butter mixture and stir. Mix the eggs and yogurt in a small bowl and add this to the other ingredients.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and baking soda. Gradually add this to the other ingredients. Add a splash of milk if the batter is too stiff to easily fall off the end of your spoon. Pour the batter into the greased and floured Bundt cake pan. Bake for 35-40 minutes until a skewer inserted into the cake comes out clean. After 40 minutes, if the batter is still not completely cooked inside the pan, turn the oven off and let the pan sit inside the oven for an additional 10 minutes.
- Remove the pan from the oven and let cool completely. Then, turn the cake upside down onto a serving plate.
- Make the glaze. First, mix the confectioners’ sugar, melted butter, and lemon juice until smooth. Drizzle over the cooled cake so that it covers the top and runs down the sides. If the glaze is too thin and runny, add some more confectioners’ sugar to the mixture. Decorate with a few lavender sprigs and lemon zest.
RED Chocolate is Your Go-to for Spring Holiday Treats
Without a doubt, RED is the premier no sugar added chocolate. With fewer calories and less fat than leading brands, RED is also crafted without the addition of refined sugars. GMO and gluten-free, Weight Watchers and Keto friendly, RED is a great choice for all types of dietary needs. This chocolate is perfect for melting and swirling into a lavender lemon chocolate cake, (or any cake for that matter).
Stock up on RED now before the summer hits. We do our best to keep chocolate from melting during shipping, but sometimes the heat gets the best of it. For more delicious RED recipes, visit our blog. Celebrate your spring holidays with RED today.