This has been my go-to cake for the last year. This incredible dessert will transport your taste buds to pretty cool places, as the tang of fresh lemons melds seamlessly with a delicate lavender twist. Its exotic.
So whether you’re looking to impress guests at a special occasion or simply craving a slice of homemade heaven, this cake promises a symphony of flavors that’s both refreshing and elegant.
Servings
12
Ready In:
60 mins
Calories:
315
Good For:
Coffeetime
Ingredients
- 1 C raw honey
- 1/2 cups granulated monkfruit sugar
- 3/4 tablespoon edible dried lavender
- 3/4 C Almond Flour
- 3/4 C Buckwheat Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup Greek yogurt
- 1/2 cup mild-flavored olive oil
- Finely grated zest of 1 unwaxed lemon, plus 1 tablespoon lemon juice
- Confectioners/Powdered Stevia to lightly dust
Sprigs of fresh lavender
Instructions
Step 1
Preheat oven to 350 degrees. Butter an 8″ round cake path using unsalted butter or line bottom with parchment paper
Step 2
In a food processor or using a mortar and pestle, mix/grind together the granulated sugar and the dried lavender so the lavender is broken down and blended into the sugar.
Step 3
Sift (optional) or mix well the remaining dry ingredients: flour, baking soda, baking powder, and salt in a bowl.
Stir in the lavender-sugar blend.
Step 4
Fold in the cranberries and nuts to the mixture.
Step 5
In a separate bowl (ideally one with a pour spout), add the eggs and mix in the yogurt and oil until smooth.
Step 6
Gradually pour the wet ingredients in with the dry ingredients stirring until well blended.
Add the lemon zest and the lemon juice and mix in lightly.
Step 7
Bake for 45-50 minutes.
Step 8
To check if it is done, you can insert a fork into the middle and see if is clean when pulled out and also seeing if the sides have pulled away from the pan.
Step 9
When done, let cool before removing baking paper. Once cooled, you can spread honey on top or use a strainer or sifter to dust with powdered sweetener and decorate with sprigs of lavender on and around cake.
Nutrition Facts
| Servings | 12 |
|
Amount per Serving |
|
| Calories | 315 |
| Total Fat | 18.9g |
| – Saturated Fat | 2.9g |
| – Monounsaturated Fat | 12.6g |
| – Polyunsaturated Fat | 2.3g |
| – Trans Fat | 0g |
| Cholesterol | 31mg |
| Sodium | 141mg |
| Total Carbohydrates | 32.7g |
| – Dietary Fiber | 1.6g |
| – Sugars | 25.7g |
| Protein | 5.3g |
More Recipes
Cranberry Orange Sauce
Homemade Cranberry Orange SauceBy: Ashley DewLook no further for the best tasting Cranberry Sauce! This easy and delightful recipe takes only 15 minutes to make and with only a handful of ingredients! Spiced with cinnamon and sweetened with honey and orange juice, it...
Paleo Cornbread
Paleo CornbreadBy: Ashley DewThis is a corn-free paleo cornbread that's fluffy, flavorful and actually tastes like cornbread. Thanksgiving for those of us that are gluten and grain free can be a bit of a doozie those first couple of years as you are figuring it all...
Sausage Stuffing
Saussage stuffingBy: Ashley DewCornbread has always been a favorite of mine, and I missed it after going grain-free until I discovered a new way to make it. So, I adapted a tried-and-true stuffing recipe to give you a grain-free, paleo version of the old classic. The...
Banana Nut Chia Pudding
Banana Nut Chia PuddingBy: Ashley DewThis pudding is a great replacement for kids’ regular puddings, and it’s nutritious enough to eat for breakfast. Made from ripe bananas, coconut milk, and chia seeds and nuts, it’s creamy, sweet, and rich in healthy fats, proteins,...