yield: 9 x 13 pan
| #Lavender Infused Milk (for the cake) | |
| dried lavender | 1 tbsp |
| organic whole milk or full-fat coconut milk | 1/2 cup |
| #Gluten-Free Lemon Lavender Coconut Cake | |
| coconut flour | 1 cup |
| baking soda | 1 tsp |
| cardamom | 1/2 tsp |
| sea salt | 1/2 tsp |
| eggs | 6 |
| coconut oil | 1 cup |
| lavender infused milk | 1/2 cup |
| maple syrup | 2/3 cup |
| vanilla extract | 4 tsp |
| lemon extract | 1 tsp |
| lavender extract | 1 tsp |
| egg whites | 4 |
| #coconut whipped cream | |
| chilled coconut cream | 1 cup |
| vanilla extract | 1/2 tsp |
Lavender Infused Milk (for the cake): Bring the milk to a boil. Add the dried lavender. Remove from heat, and allow to infuse for at least 5 minutes (the longer the better). Allow to cool to room temperature before incorporating into cake recipe.
Cake: Preheat oven to 350°F. Grease and line a 9 x 13” glass baking pan with parchment paper. Set aside. In a large bowl, sift together coconut flour, baking soda, cardamom and salt. Set aside. In another bowl, whisk together 6 eggs, oil, lavender-infused milk, maple syrup, vanilla, lemon extract and lavender extract until foamy. Add wet mixture to dry and mix well to combine. In a clean bowl of a stand mixer, beat the egg whites on medium until thick soft peaks form. Fold the egg whites into cake batter, careful not to overmix. Bake for 30-40 minutes, until a toothpick inserted into center comes out clean and cake is golden.
coconut cream: Place the chilled coconut cream in a mixer bowl. Add the vanilla. Using the whisk attachment on your hand or stand mixer, beat until the mixture forms soft peaks.
