Chocolate & Lavender Bundt Cake

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  Step 1

  Before you begin, infuse the soya milk with some fresh sprigs of lavender by bringing the milk to the boil and then leaving it to infuse for 20 minutes.

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  Step 2

  Whisk together the butter and sugar. Beat in the eggs, one at a time and then add the vanilla.

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  Step 3

  Whisk together the flour, cocoa, baking powder, baking soda and salt. Add half of the flour to the mixture, then half of the infused milk.

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  Step 4

  Add the remaining flour and milk and mix to form a smooth batter.

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  Step 5

  Scrape the batter into a greased bundt tin and bake at 180'C for 30 minutes.

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  Step 6

  When the cake has cooled, whisk together the icing sugar, gin and lavender extract to form a thick but runny icing. Add a little more water if it's too thick.

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  Step 7

  Drizzle the icing over the cake and top with some fresh sprigs of lavender for decoration.

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