GLAZED & INFUSED LEMON LAVENDER CAKE
(Vegan, Gluten Free)
Gone are the days of stale special brownies and bland, bitter tea. In today’s world, we have the opportunity to create amazing and healthy infused munchies that delight as much as they excite.
Speaking of tasty infusions, check out this latest recipe from our in-house expert. The glazed lemon-lavender cake is both gluten-free and vegan. Most importantly, it is easy to make and tastes delicious.
This treat is a winner for several reasons. First, it is made with healthy, wholesome ingredients. Flax seeds, for instance, are high in omega-3 fatty acids and support healthy skin, hair, and nails. Vegan yogurt is anti-inflammatory (unlike conventional dairy products) and supports good digestion with probiotics. And, finally, fresh herbs like lavender promote relaxation and good vibes. Most of the ingredients can be found at your local supermarket or health food store.
You don’t need to be a baking pro to whip up this dessert. In fact, you could be a complete newbie to cooking, in general. My recommendation is for you to begin by making an herb-infused coconut oil.
The best thing about cooking with floral extracts is that you can be creative and have loads of fun in the process. So, put on an apron, prepare all of the ingredients, and get ready to create an awesome dessert that will inspire all of your friends, family members, and co-workers.
GLAZED & INFUSED LEMON LEVANDER CAKE [Vegan, Gluten-Free]
Preparation Time: 20 minutes
Serving Size: 8 slices
1 1/2 cups gluten-free flour mix (gum-free)
1/2 tsp cassava flour or 1/4 tsp of arrowroot flour
1 tsp baking powder
1/2 cup vegan yogurt (coconut or almond is best — make your own here)
2 flax eggs (2 Tbsp ground flax + 6 Tbsp water, let sit for 5 minutes) or egg alternative
Juice and zest of 1 lemon
1/4 cup + 2 Tbsp vegan butter, room temperature
1/8 cup (2 Tbsp) herb-infused coconut oil
1/2 cup maple syrup, agave nectar, or honey (not vegan)
1 Tbsp culinary lavender (plus more for garnish)
1/4 tsp vanilla powder or 1/4 tsp vanilla extract (optional)
1 ½ cups powdered sugar (sifted to remove lumps)
3-4 Tbsp almond milk or water
2 tsp vanilla extract (optional)
Preheat the oven to 350°F degrees. Grease a 8” round pan with vegan butter or coconut oil.
Mix all dry ingredients (flour, baking powder) together in a bowl and set aside.
Using a hand mixer or a stand, combine butter, coconut oil, and syrup; whip until fluffy. Scrape the sides down with the spatula. Add the flax eggs, vanilla, and mix once again until all is well-combined.
Slowly incorporate the wet ingredients into the dry ingredients. Finish by adding the yogurt and mix once more. With a spatula, fold in the lavender.
Pour the batter into the 8” round pan and bake for approximately 40 minutes, or until the crust becomes light golden brown. You can check if it’s done by inserting a knife into the middle; if it comes out clean, the cake is done.
As the cake cools, whip up the glaze. In a small bowl, mix all ingredients by hand. If needed, add more almond milk or powdered sugar.
Once the cake is cooled off to the touch, pour the glaze over top.
Optional: garnish with sliced lemons and lavender sprigs.
It’s that simple, really!