Gluten-Free Honey Cake with Lemon and Lavender
Serves 16
10 mins prep
30 mins cook
40 mins total
Super easy, healthy and delicious Gluten-Free Honey Cakes with notes of lavender and lemon. These rich and decadent mini-cakes are bursting with vibrant flavors and topped with a purple glaze for that extra special touch.
Lemon Lavender Honey Cake
Glaze
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Preheat oven to 350°F. Grease cake pan(s) and optionally sprinkle with flour, set aside.
In a large mixing bowl combine flour, psyllium husk powder, baking powder, baking soda and salt. Mix well.
Make flax eggs by combining ground flaxseed and warm water in a bowl, mix well.
Pour flax eggs, honey, oil, applesauce and lemon juice into the dry ingredients. Whisk until you have a smooth cake batter.
Fold in lavender buds (optional) and lemon zest.
Pour the batter into your prepared cake pan(s).
Bake for 30 minutes if using mini cake pans/molds or making 2 regular layer cakes. Bake for 1 hour for a bundt-style cake. Cake(s) is done when golden and a toothpick inserted in the center pulls out clean.
While the cake is baking, prepare the glaze by combining all ingredients in a bowl and whisking until smooth.
When the cake(s) is done, gently flip onto a cooling rack and allow to cool completely.
When the cake(s) is cool, drizzle with the glaze. Allow the glaze to harden for a few minutes before serving. Enjoy!
