I recently went to a birthday party and my friend made an amazing gluten free lavender cake which is a mix made by Wholesome Chow. I was very inspired that I decided to come up with my own grain free lavender pound cake version.
This recipe came out great! I am totally in love with this Gluten Free Lavender Pound Cake and I believe that you will too. It is so simple to make and would be wonderful to take to a tea party and share with friends.
Lavender is one of those herbs that has the ability to calm the nerves. I will be honest, I am not sure if this cake will calm and relax you but I am sure it will awaken your taste buds and make you smile.
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Lavendar Pound Cake (Grain-Free)
- Total Time: 45 minutes
- Yield: 6 1x
Description
Gluten Free Lavender Pound Cake. It is so simple to make and would be wonderful to take to a tea party and share with friends.
Ingredients
- 4 large eggs
- ⅓ cup melted coconut oil plus ⅛ teaspoon to grease sides of loaf pan
- 1 teaspoon of apple cider vinegar
- ¼ teaspoon of lemon flavor
- 1 teaspoon of vanilla extract
- 3 Tablespoons of raw honey
- ½ teaspoon of baking soda
- ½ cup of coconut flour
- ⅓ cup of shredded dried unsweetened coconut
- ½ teaspoon of dried French lavender buds plus ⅛ teaspoon to sprinkle on top
Instructions
- Preheat oven to 350 degrees F.
- Line a medium size loaf pan with parchment paper covering the longer sides. Grease the shorter sides of loaf pan with ⅛ teaspoon of coconut oil.
- Place all ingredients in order mentioned into blender except French lavender buds. Blend until batter is smooth, about 10-15 seconds.
- Fold in French lavender buds and pour into medium sized loaf pan or a paper loaf pan. ( I used a Rectangular Baking Mold Loaf Pan, sized at 6" x 2 ½" x 2" )
- Sprinkle remaining ⅛ teaspoon of lavender buds over batter.
- Bake at 350 degrees F for 33-35 minutes or until a toothpick inserted in the center comes out clean. Cover with foil the last 5 minutes of baking to prevent the top from over browning.
- Allow to cool completely and top with Lemon Lavender Glaze before serving.
- Prep Time: 10 mins
- Cook Time: 35 mins
Lemon Lavendar Glaze (Grain-Free)
- Total Time: 5 minutes
Ingredients
- 3 Tablespoons of filtered water
- 1 Tablespoon plus 1 teaspoon of raw honey
- 1 Tablespoon of coconut butter also known as coconut manna
- ¼ teaspoon of lemon flavor
- ¼ teaspoon of French lavender buds
Instructions
- Whisk all ingredients in a small glass bowl and pour on top of Lavendar Pound Cake before serving.
- Prep Time: 5 mins
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Elizabeth Bone says
Hi! I’ve made this twice now—it’s delicious! I’m trying to perfect it so we can serve it at our coffee shop. My only issue is that mine turns out very flat and doesn’t rise much at all. Your pictures make it seem like yours did rise quite a bit. What am I doing wrong?
Ester Perez says
It does not rise too much, it is a dense cake. You can try adding baking powder to see if that helps them rise more.
Lisa says
We tried this recipe last weekend and really enjoyed it! I was amazed that only 1/2 cup of coconut flour was needed, but it worked really well. Thanks for posting this! Love that it is sweetened with honey, too.
Ester Perez says
Hi Lisa,
I am so happy to hear that you made the Gluten Free Lavender Pound Cake and enjoyed it! That is wonderful! I love getting feedback and knowing what you love most about the recipes. You may also enjoy my Grain Free Death By Chocolate Zucchini bread. This one has a combination of coconut flour and tapioca flour. It is sweetened with coconut sugar but you can always swap that for honey if you like. Here is the link: https://nurturemygut.com/grain-free-death-by-chocolate-zucchini-bread.html/
Have a great day!
Warmly,
Ester
Elena says
Hi,
I'm new to baking with coconut flour. I tried this recipe and I'm wondering if you have any tips as to the batter. When in the blender, it went so dry I had to add an extra two eggs just to be able to blend it.
The recipe says "pour" the mix into the loaf pan, but the batter I got was so thick I had to scoop it out of the blender with a spatula, there was no way of "pouring" that batter out.
Hence, as I suspected, the cake is very dry... Even with the extra glaze I poured over it (I made four times as much glaze and I made holes so it soaks through).
I'd be grateful for tips and perhaps pictures of what the batter should look like... Also, when baking with coconut flour, if the batter is too thick, can you just add water (or perhaps a plant based milk)?
Thank you!
Ester Perez says
HI Elena,
Coconut flour is very dense, a little goes a long way. If the flour was compacted in any way, then it will be way too much coconut flour. Another thing is that some eggs are smaller than others depending on the farm. So my suggestion is to add a bit more eggs or almond milk. This is a delicious cake when the consistency is right.
Warmly,
Ester