• 3 layer, 8-inch cake

  Preheat Oven to 350 degrees.

  Grease cake pans with nonstick coconut oil.

Early Grey Vanilla Cake:

• In a small pot, bring almond milk to a simmer. Add loose leaf earl grey tea, cover and steep for 15 minutes. Strain and let cool.

  Whisk the cake flour, salt, and baking powder together.

  With a standing mixture, beat the butter and coconut sugar together on high speed until creamy, 2-3 minutes. 

  Beat in the 2 eggs, 3 egg whites, honey, yogurt and vanilla bean paste on high speed until combined.

  Slowly beat in the dry ingredients until just smooth.

  Pour in the Earl Grey tea milk and mix until just combined. Do no overmix.

  Evenly add the batter to the cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting. 

Blueberry Lavender Jam:

• Add blueberries, lemon juice, water, dried lavender buds, chia seeds and honey in a medium sized pot.

  Muddle together. Bring mixture to a boil, stirring constantly.

  Simmer for 8-10 minutes or until the berries burst and start to break down.

  Remove from heat and let cool.

White Chocolate Buttercream:

• Melt the white chocolate chips in the microwave or a double boiler, stirring until there are no lumps. Set aside.

  Beat the oat butter on high until light and fluffy, about 3 minutes. On low, add the powdered sugar.

  Stir the white chocolate and beat for 1 minute.

  Add the vanilla bean paste, coconut cream, and sea salt and beat for another minute.

  Add more powdered sugar if the frosting is too thin, add more coconut cream if it is too thick.

  Using a serrated knife, slice a thin layer off the tops of the cakes to make it flat.

  Cover each layer with frosting and a spoonful of jam.

  This is a naked cake so it doesnt have to look perfectly frosted!

  Decorate with olive leaves, fresh lavender sprigs and blueberries!