free from: gluten and dairy (vegan option)
This gluten free lemon lavender cake is a combo of lemon cake with a lavender frosting. It is also dairy free and can be made vegan. I’m obsessed with lemon and lavender together, so when we were craving cake I knew this had to happen. This is absolutely my favorite cake I’ve ever made.
Recipe Details
This cake is gluten free, dairy free and can be made vegan. It is super light and fluffy, with a subtle flavor. It is the perfect cake for summertime. I also think it’s a fairly easy cake to make, so it is beginner friendly!
This recipe makes one 8″ cake, so if you’d like a layered cake you’ll need to double the recipe.
Cake Ingredients
- Vegan butter
- Sugar
- Eggs
- Vanilla extract
- Gluten free flour
- Baking powder
- Non-dairy milk
- Lemon zest
- Lemon juice
Frosting Ingredients
- Vegan butter
- Vanilla extract
- Lavender extract
- Food coloring
- Powdered sugar
- Optional: sprinkle of culinary lavender for garnish
Substitutions:
This gluten free lemon lavender cake can be made vegan with an egg substitute. I would recommend flax egg. All other ingredients are already vegan! If you’re not a fan of lavender, this would also be yummy with lemon or vanilla buttercream. Could you imagine lemon curd in the middle?? Let me know if you try anything creative with this one!
If you don’t like using food coloring, you can use natural options for a purple color or omit and have a white frosting. This is the food dye I use, to make purple I mixed the red and blue.
For the culinary lavender, you can find this at many tea and spice shops but I’ve also linked some here.
Gluten Free Lemon Lavender Cake
Equipment
- 8" cake pan
Ingredients
Cake
- 1/2 cup vegan butter
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cup gf flour
- 1 3/4 tsp baking powder
- 3/4 cup non-dairy milk
- 1 tbsp lemon zest
- 1 tbsp lemon juice
Frosting
- 1/2 cup vegan butter
- 1/4 tsp vanilla
- 1/4 tsp lavender extract
- Few drops of food coloring
- 2 cups powdered sugar
- Sprinkle of culinary lavender optional, for garnish
Instructions
- Preheat oven to 350F. Beat butter and sugar together until fluffy. Then add in vanilla and eggs. Slowly mix in baking powder and flour.
- In a separate bowl, mix milk, lemon zest and lemon juice.
- Combine mixtures then pour into a lined cake pan. Bake for 35 minutes.
- While cake is cooking, you can make the frosting but don’t frost until the cake is fully cooled. Beat vegan butter until fluffy, Then mix in vanilla, lavender extract, and a few drops of food coloring. Then beat in powdered sugar (1 cup at a time). Once peaks have formed and cake is cool, you can frost your cake.
- Optional: sprinkle culinary lavender on top for decoration.
Hello there! What GF flour do you recommend?
Hi! I actually have a whole blog post about my favorite flours. I’d recommend one of the 1:1 flours on the list for this recipe! https://livwelleatwell.com/alternative-flours/
Is there no lavender in the cake batter?
Correct, the lavender is in the frosting. I think it makes a nice balance between the two flavors, but if you want it more lavender heavy then you can add a bit of ground lavender to the cake batter as well.
Hi! Do you possibly have a paleo flour combo that would work for this recipe? I know your page recommended the bob’s red mill, but I have all the flours the mix mentions! So wasn’t sure if you did – I’d like to make this cake 🧡 thank you