Gluten-free Lavender Cake

some of you might be happy,

to know that this bake is gluten/butter/sugar free!

it's the baker's glee...

to bake something this fluffy...

that goes great with lavender tea.

was attempting to do nice purple swirls in the cake but somehow it turned out with a victory V right smack in the centre!

Makes 10 slices

Ingredients
- 1/2 cup + 2 tablespoons (85g) coconut flour 
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon dried lavender
- 4 eggs
- 1/3 cup (55ml) grapeseed oil
- 1/2 cup (85ml) maple syrup
- purple colour (optional)

Methods
1. Preheat oven to 160 degree C and line a loaf tin.
2. Combine coconut flour, salt, baking soda and lavender, stir to combine.
3. Whisk the eggs until pale and frothy before whisking in oil and maple syrup.
4. Whisk in the flour mixture until well combines (mixture will thicken).
5. Pour batter into loaf tin and bake for 35 minutes until top is browned.
6. Allow to cool completely for 1 hour in the pan.

Enjoy!

How was it?
Moist & fluffy will be the words that come to your mind with a munch into this gluten free lavender cake. The gluten free coconut flour gives a coconutty punch to your tastebuds, and it overpowers the lavender taste. Maple syrup is a less processed choice of sweetener as compared to white sugar and gives the bake a tinge of earthy sweetness, yum. Why is this cake fluffy even though it is gluten free, you might ask. The key to this fluffy cake is the well-beaten eggs that traps air when beaten and helps the cake to rise in the oven.

Better it up!
Omit the lavender and add lemon/lime zest instead.

Verdict

Recipe adapted from 
Coconut Flour Recipes