Chocolate Lavender Tea Cake
This is the perfect recipe to celebrate the lovely spring time weather! Make this lavender tea cake for your next outdoor get together or friend's birthday. Top the cake with the freshest berries! We like to use produce at Pike Place Market nearby our chocolate shop.
Ingredients:
Cake:
- 2 cups almond meal
- 1 cup non alkalized cocoa powder
- 1 1/2 cup sugar or sugar alternative
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 8 eggs
- 1 teaspoon vanilla
- 4 cups shredded zucchini
- indi chocolate Lavender Tea
Frosting:
- 3/4 cup sugar or sugar alternative
- 1/8 cup non alkalized cocoa powder
- 2 cups cream cheese
- fresh raspberries and blueberries
Directions:
- Brew 5 teaspoons of indi chocolate Lavender Tea in 2-3 oz boiling water for about 3-4 minutes
- Preheat oven to 350°F
- In a large bowl, mix together almond meal, cocoa powder, sugar, cinnamon, baking soda, baking powder and salt
- Add eggs, butter, vanilla, shredded zucchini and indi chocolate Lavender Tea to bowl and mix well
- Bake for 45 minutes
- Let the cake completely cool
- Mix sugar, cocoa powder and cream cheese for the frosting
- Decorate with raspberries and blueberries
