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gluten free lavender-lemon tea cake

May 16 2010 | desserts,lavender,lemon,recipes

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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9 Responses to “gluten free lavender-lemon tea cake”

  • 1 Lauren Says:
    June 10th, 2010 saat: 4:05 pm

    This looks great! My father in law has gone gluten free and i want to make it for him. I couldn't find the biscuit mix only the GF flour mix. Any idea how much baking powder/soda you would put in to make it rise?

  • 2 tracyp Says:
    June 10th, 2010 saat: 5:09 pm

    Hmmm I'm not sure, you would also need to add xanthum gum and cornstarch or arrowroot. My guess would be 2 cups of a gf flour mix, 1 to 1.5 cups starch, 1-1.5tbsp baking powder, 1/2 tsp baking soda, 1 tsp xanthum gum. Let me know how it turns out! I don't know where you're located, Lauren, but I found the biscuit mix at our Fry's grocery store.

  • 3 Lauren Says:
    June 10th, 2010 saat: 11:43 pm

    sounds hard and i am lazy when it comes to baking. i'm sure i can find the biscuit mix-i just picked up the wrong thing-oops! i'll make it the right way because it looks delish!

  • 4 Alta Says:
    July 3rd, 2010 saat: 6:41 am

    Looks lovely, and what a great flavor combo!

  • 5 Blake Says:
    July 27th, 2010 saat: 9:58 pm

    So would I be able to sub a gf cake flour mix I already have? It's mainly brown rice flour with a little cornstarch, tapioca flour, and xantham gum… Would I also need baking soda/powder?

    Also, I'm using lavender from my garden and just have leaves… is that interchangeable with buds if I fine chop?

    Thanks so much for this recipe. It looks absolutely amazing!! :)

  • 6 Tracy Says:
    July 27th, 2010 saat: 10:06 pm

    Hi Blake, sorry I really don't know. I've never used lavender leaves and have never heard of doing so, so I would be careful and do some research first. You would need baking soda/powder as well for the lift the cake needs. Let me know what you find! :c)

  • 7 Blake Says:
    July 28th, 2010 saat: 6:13 pm

    Hi Tracy,

    Thanks for the response! I did some research I think I could possibly use the actual leaves, but it wouldn't have the same effect. Everything I found said the leaves were actually a good substitute for rosemary, but not necessarily the flowers. I think I've about decided to just make my own infusion/extract with them anyway and I'll save this recipe for when the plant blooms and I can use the flowers properly!

    Thanks so much again, I appreciate it and can't wait to try it!! :)

  • 8 Jennifer Says:
    October 20th, 2010 saat: 12:31 am

    This looks and sounds dreamy! I love lavender and lemon!

  • 9 tracyp Says:
    October 24th, 2010 saat: 5:25 am

    thanks! It is delish :c)

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