Lavender with lemon is one of my favorite flavor combinations. It isn’t something you get everyday so it always feels special and in this super moist cake it is perfect for any girly function. It went over well at the shower yesterday though with so much amazing vegan food there I’m surprised anyone had room for a bite! It was great. :c)
You can find lavender buds in the health food/herb section at your grocery store or you can order it online. I am a big fan of frontier co-op herbs and mountain rose herbs. You can find essential oils in the health food section at your grocery store, too, or mountain rose is a great source for them as well. Always be careful you care getting pure essential oils, not “essence” oils or fragrance oils which are toxic synthetic imitations. You could also skip the lemon e.o. and add extra zest or pure lemon extract if you like. This is my adaptation of an orange-cranberry bread recipe on the Bob’s Red Mill gluten free biscuit and baking mix. It is nice because you don’t need to have any extra flours or other dry ingredients. Easy peasy lemon squeezey!
gf lavender-lemon tea cake
3 1/2 cups Bob’s Red Mill GF Biscuit & Baking Mix
1 cup sugar
1/2 cup apple sauce
1/2 cup lemon juice
1 1/2 cup almond milk
1/4 cup canola oil
1 tbsp vanilla extract
4 drops each lemon and lavender essential oils
zest of 1 lemon
1 tbsp lavender buds
1/4 cup blueberries
Preheat oven to 350 degrees and grease two 8x4in mini loaf pans. In a large bowl mix the applesauce, sugar, oil, essential oils and vanilla extract. Add the lemon juice and almond milk and mix until well combined. Mix the biscuit mix into the wet ingredients in increments until smooth. Gently fold in the lavender buds, lemon zest, and blueberries. Spoon into greased loaf pans and bake for 35-45 minutes. When it is done it will be browned on top and a toothpick will come out clean.
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