2 cups earl grey tea
1/2 cup vegetable oil
1/4 cup applesauce
2 tablespoons vinegar (I used apple cider vinegar)
2 teaspoons vanilla extract
2 teaspoons culinary lavender
3 1/2 cups flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
Brew 2 cups strong earl grey tea (or even better earl grey lavender tea, found in the strip district!!!) and let cool.
Meanwhile, either chop the lavender or use a mortar and pestle to crush the lavender.
Sometimes if I don't feel like chopping the lavender, I just throw it in whole. Just expect lavender chunks then if you go that route. Then combine the dry ingredients (flour, sugar, salt, baking soda, and lavender) and mix with a wire whisk until thoroughly combined.
Combine the oil, applesauce, and vanilla. Then add the earl grey tea and vinegar. Add the dry mixture slowly, bit by bit, to the wet mixture while stirring gently. The vinegar makes the batter foam, so don't worry if that happens.
Once the cake batter is combined, divide evenly into lined cupcake tins. I filled the cupcake tins about 3/4 of the way.
Bake at 350 degrees for 15 minutes. If making a cake, grease a 9x13 inch baking pan and bake at 350 degrees for 40 minutes instead.
I like to make a white icing for this cake using powdered sugar, almond milk, and coconut cream.