Lemon and lavendar are two of my favorite smells and flavors and they blend perfectly in these delicous gluten-free bundt cakes. You can sub almond flour for the oat flour to make these 100% paleo, and use whole eggs if short on time. The whipped egg whites just make these a bit lighter. See notes for other baking options (muffin, loaf, doughnut) if you don't have a mini silicone bundt pan.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Breakfast, Dessert
Keyword: bundt cake, lemon lavendar cake
Servings: 12
Equipment
silicone mini bundt molds or muffin mold, hand mixer or stand mixer, blender
Ingredients
1cupoat flour
2cupsalmond flour
1/2cuparrowroot flour
1tspbaking soda
1/4tspsea salt
2tbspcooking lavender
1/2cuppalm shorteningmelted but not hot (or ghee / coconut oil)
15drops monk fruit
1/4cupLakanto maple syrupmaple syrup, or raw honey
1/4cuplemon juice
Zest from 1 large lemonabout 2 tbsp
1tspvanilla extract
4egg whites
For glaze:
1/2cuppowdered monk fruitmaple sugar, or coconut sugar (to powder, blend 1 cup sugar with 1 tbsp arrowroot in high-powered blender until light and fluffy)
2tbspcoconut oilmelted
3tbspfull-fat coconut milk
Instructions
Preheat oven to 325 F and spray a silicone baking mold with avocado oil spray. (Or grease by hand with any fat)
Place the flours and dried lavender in a blender and pulse until lavender has broken into small pieces.
Place egg whites in a stand mixer (or bowl with hand mixer) and mix on high until light and fluffy (small peaks should form).
Add the wet ingredients, except whites, to the blender and process until smooth (you may need to mix by hand if it gets stuck).
Transfer to large bowl and fold in the egg whites, being careful not to over-mix.
Pour into prepared baking pan until 3/4 full. Bake for 23-30 minutes, or until knife comes out clean.
Cool on wire rack for 15 minutes and then remove from molds onto rack.
To make glaze, combine ingredients, adding more coconut milk if it’s too thick. You want it to be slightly runny so it’s easy to drizzle. If it’s too runny, add more powdered sugar and place in fridge to cool slightly.
Drizzle over cooled bundt cakes and garnish with lavender petals.
Store in airtight container in fridge for 5 days, or counter for 2.
Notes
For muffins: bake 20-25 minutes. For loaf pan or large bundt pan: bake 50-65 minutes, or until knife comes out clean.