Imagine a dessert that transports you to a sun-drenched lavender field in Provence, while tantalizing your taste buds with a perfect balance of zesty lemon and delicate floral notes. This Gluten-Free Lemon Lavender Honey Cake is not just a recipe—it's a culinary journey that proves healthy eating can be absolutely decadent. Packed with wholesome ingredients and bursting with natural sweetness, this cake is a game-changer for anyone seeking a gluten-free treat that doesn't compromise on flavor or texture.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup honey
- ½ cup coconut oil, melted
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp dried lavender
- ½ cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or line with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the almond flour, coconut flour, baking powder, and salt. Ensure there are no lumps in the dry ingredients.
- In a separate bowl, whisk together the melted coconut oil, honey, eggs, lemon zest, and lemon juice until well combined and smooth.
- Gently fold the wet ingredients into the dry ingredients, stirring carefully to create a uniform batter. Be careful not to overmix.
- Crush the dried lavender flowers slightly between your fingers to release their aromatic oils, then fold them into the cake batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light lemon glaze before serving.
- Slice and serve at room temperature. Store covered in the refrigerator for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better incorporation and a smoother batter.
- Lavender Love: Use culinary-grade dried lavender to avoid any bitter or soapy flavor. Crush the flowers gently to release their essential oils.
- Moisture is Key: Don't overbake! The coconut oil and honey help keep the cake moist, so watch it closely after the 35-minute mark.
- Gluten-Free Flour Technique: Sifting almond and coconut flour prevents clumping and ensures a lighter, more even texture.
- Cooling Crucial: Allow the cake to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: For maximum freshness, store the cake in an airtight container in the refrigerator and bring to room temperature before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 9g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 110mg
