This lemon lavender cake is so easy to make (and completely gluten-free and paleo-friendly).
It’s also a 100% paleo-friendly recipe as well for any of you guys out there who are following the paleo diet (and if you’ve never tried it, I definitely recommend giving it a go). This cake is made with healthier ingredient options like almond flour and coconut sugar instead of refined wheat flour and sugar.
On top of it being a nice and low carb baked treat, the mix of dried lavender and lemon also give the cake a delightfully sweet and tangy citrus flavor that you’re going to absolutely love!
(You may also like: Buttery Lavender Shortbread Cookies)
Lemon Lavender Cake
This lemon lavender cake is so easy to make (and completely gluten-free and paleo-friendly).
Ingredients
- 4 large eggs, separated into 4 egg yolks and 4 egg whites
- 2 tbsp lemon zest
- 1 tsp lemon juice
- 1 ½ tsp dried lavender
- ½ cup coconut sugar
- 1 ½ cup almond flour
- 1 tsp baking powder
- pinch of salt
Instructions
- Preheat oven to 350°F.
- Line and 8 inch springform pan with parchment paper.
- Combine the almond flour and baking powder and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment place the egg whites, lemon juice and pinch of salt.
- When the egg whites start begin to increase in volume, add ¼ cup of coconut sugar.
- Whisk the egg whites until soft peaks form.
- Place the egg yolks, remaining coconut sugar, lemon zest, dried lavender and almond flour mixture in another bowl and whisk until smooth.
- Gently fold the egg whites into the yolk mixture, working in batches. Do not overmix.
- Carefully transfer the batter to the prepared pan.
- Bake in the middle of the oven for 30 minutes or until golden brown.
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