You need to be careful with lavender. Too much is . . . just not good!
But, hey, if you love lavender, then have at it! You go ahead and drizzle extra lavender simple syrup all over those delectable layers!
This small gluten-free vanilla cake recipe bakes up incredibly soft, stays moist for days, and is perfect for any occasion! This gluten-free vanilla cake tastes just like the classic and I promise, you can fool absolutely anyone with this recipe. And did I mention it’s also dairy-free?
Vanilla Lavender cake
Ingredients
3 large eggs
3 tablespoons melted vegetable butter
½ cup coconut sugar
¼ cup honey
3 tablespoons unsweetened coconut milk
1 tablespoon vanilla essence
1 Tablespoon dried lavender (using fingers to crush before adding
1 ¼ cup fine almond flour
½ cup tapioca flour
2 tablespoons coconut flour
½ teaspoon baking powder
pinch of salt
Directions
- Preheat the oven to 180 C. Prepare a tray and a 7-inch round mold with oil and parchment paper. If you have a silicone mold, it is not necessary.
- In a medium bowl, add the liquid ingredients: eggs, vegetable butter, coconut sugar, honey, unsweetened coconut milk, and vanilla essence, and mix very well.
- In another medium bowl, add the dry ingredients: almond flour, tapioca, coconut, baking powder, and salt.
- Add the liquid ingredients to the dry ingredients and combine with a paddle with enveloping movements.
- Take this dough to the mold and bake for 35 to 40 minutes until a knife is clean.
- Remove and let cool completely.
Tips
Serve with coconut yogurt and red berries.
You can make this cake and keep it ready in your refrigerator for 5 days.
I hope you like it as much as I do. You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review. Make sure you follow me on IG @gmarquezfitness!
Serve and enjoy!
xx,