This light and delicious dessert from Chef Kate McAloon is quick, easy and sure to become a favorite! It is served at *Keys Creek Lavender Farm and the recipe will be in their cookbook coming out later this year. The lavender adds a delightful flavor to the cake, but the recipe can be made without it. Just use regular honey and fruit preserves instead of the lavender jelly, but if using lavender you’ll be surprised at how great it is in dessert and other dishes! Chef Kate McAloon has used assorted berries in this recipe, but she also likes to use summer fruits as they come into the markets. You’ll have fun finding the ones you like the best. Please use organic ingredients whenever possible.

Lavender Angel Cake


1 angel food cake (Whole Foods Market has a healthier version)

½ cup *Keys Creek Lavender Jelly (1/2 a jar)

1 ½ cups whipping cream

2 Tablespoons *Keys Creek Lavender Honey

2 Teaspoons *Keys Creek Culinary Lavender (reserve 1 teaspoon of lavender for garnish)

Assorted berries (about ½ cup of each…sliced strawberries, raspberries, blueberries, and blackberries)

Fresh mint and fresh lavender sprigs (if you have some available for garnish)


In a bowl or electric mixer whip the cream with the lavender honey and 1 Teaspoon culinary lavender. Set aside in the refrigerator. Slice the angel food cake in half (like an English muffin) and spread the lavender jelly on the bottom layer.

Then replace the top of the cake so it looks like a whole cake again. Cover the entire angel food cake with the whipped cream mixture.

Arrange the assorted berries on the cake. Get creative and have fun. Sprinkle with the remaining 1 teaspoon Culinary Lavender and some fresh mint. If you are lucky enough to have fresh lavender nearby use a few sprigs to garnish too.

Visit Chef Kate’s website ( and the Kora Organics Blog (under Chef Kate) for more healthy organic recipes and articles.

*Visit for more information about the cookbook, to sign up for their newsletter, and order culinary lavender and other products.