It is all about the scents and the bonus cake

When you think about Dalmatia you think about the clear blue sea and all the scents that are being spread all over coast.

Everybody is familiar with the scent of Lavander but what about Rosemary or Laurel? Their scent will charm you and remind you of our Adriatic gem in a flash.

Wedding in Dalmatia is not only special because of your loved one, or because of the location, or hospitality, or because of the fact you will have the best (and hopefully only) wedding organizers ever, but for the fact that the scent of Dalmatian floral arrangement can leave such strong memory lane you’ll never forget. 

Here are our top 5 Dalmatian scents:

1. Lavander

2. Rosemary

3. Laurel

4. Immortelle

5. St. John’s wort


And an extra tip:

Published on One Green Planet, this recipe reminded us of Dalmatia, as lavender and lemons, together with tons of other wonderful, healthy herbs and fruits are characteristic to that part of Croatia. Especially lavender.

Think about your wedding bouquet – it would be adorable if we arranged one with true Dalmatian plants in it….

In the meanwhile go and make a dairy-free yogurt cake with soft touches of Dalmatia in it!

Surely you can make it also in not so light version:) , just use regular flour and butter.

Here it goes:


  • 1 1/2 cups gluten-free flour mix (no gum)
  • 1/2 tsp cassava flour or xantham gum
  • 1 tsp baking powder
  • 1/2 cup (4 oz) coconut Greek yogurt
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
  • juice & zest of 1 lemon
  • 1 tsp vanilla extract
  • 1/2 cup vegan butter, room temperature
  • 1/3 cup maple syrup
  • 1 tbsp culinary lavender (plus more for garnish)

Lemon Yogurt Glaze:

  • 2 oz coconut Greek yogurt
  • 1 tbsp maple syrup
  • juice of 1/2 lemon


  1. Pre-heat the oven to 350 F degrees and line a loaf pan with parchment paper.
  2. Mix all dry ingredients together in a bowl (flour, baking powder) and set aside.
  3. In a stand or hand mixing bowl, add butter and syrup and whip until fluffy. Scrape the sides down with a spatula and add the flax eggs while still mixing. Then add in the vanilla and mix everything until everything is well-combined.
  4. Slowly pour in half of the flour, alternate with half yogurt and then again in that order until everything is mixed. Then add the lemon juice and zest while still mixing.
  5. Finally once well combined, turn the mixer off, and with a spatula, fold in the lavender.
  6. Scoop the batter into the parchment lined loaf pan and bake for approx. 40 minutes until lightly golden brown on top and a fork comes out clean. Once finished, let cake cool on a drying rack for 10 minutes or so.
  7. Meanwhile, whip up the lemon yogurt glaze in a food processor until a glaze has formed.
  8. Once cake is cooled off to the touch, pour glaze over top and garnish with more lavender, serve!

A quick note about the yogurt: you can use one 6oz. coconut yogurt container for everything in this recipe (4 oz. in the cake and 2 oz. for the glaze)!

Alison from Food by Mars created this recipe.


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