Honey Chamomile Cake with Lavender Frosting
Delight in the serene flavours of our Gluten-Free Honey Chamomile Cake, perfectly complemented by a luscious Lavender Frosting made with cashews. This cake is not just a treat for the taste buds but also a feast for the eyes, featuring a delicate blend of chamomile and honey that brings a soothing, floral sweetness. Topped with a velvety lavender-infused frosting, this dessert is both gluten-free and dairy-free, making it an ideal choice for those with dietary restrictions. Enjoy a slice with a cup of tea, and let the calming essence of chamomile and lavender transport you to a place of tranquillity.
Organic Cashew Nuts 1kg (Sussex Wholefoods)
230g cashews (soaked in hot water for about an hour)
Erythritol 1kg (Sussex Wholefoods)
65g + 4tbsp erythritol
Chamomile Flowers 250g (Sussex Wholefoods)
1tbsp chamomile flowers
Organic Lavender Flowers 50g (Sussex Wholefoods)
1tbsp lavender flowers
Organic Vanilla Powder 25g (Sussex Wholefoods)
0.25tsp vanilla powder
Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)
1tsp baking powder
Bicarbonate of Soda 100g (Sussex Wholefoods)
½ tsp baking soda
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
pinch of salt
Clear English Honey 340g (Littleover Apiary)
115g cup honey
Gluten Free Self-Raising White Flour 1kg (Freee by Doves Farm)
200g gluten-free all purpose flour
100g oat cream
Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)
70g melted coconut oil
Organic Maple Syrup, 125ml Pouch (Shady Maple Farms)
3 tbsp maple syrup
2 tbsp lemon juice
Other Ingredients
- hot water
- 2 eggs
Method
- Start with making the icing. It needs to rest in the fridge for at least 6 hours before you add it to the cake.
- Mix drained cashew nuts (pre-soaked), oat cream, maple syrup, melted coconut oil lemon juice, 3tbsp erythritol and sea salt in the blender and blend until smooth. Put it in the fridge and stir every hour (repeat 5x in total) to give it a fluffy but solid consistency.
- Add lavender flowers, mix thoroughly and place in the fridge until your cake is cooled.
- Preheat the oven to 180°C and grease an 8-inch round cake pan or layer with baking paper.
- In a large mixing bowl, mix the eggs, oil, vanilla extract and melted honey.
- Mix 1tbsp chamomile tea in 125ml freshly boiled water. Brew for 5 minutes then strain.
- Add the freshly brewed tea into the mixture and mix until combined.
- Add in the gluten-free flour, erythritol, baking powder, baking soda and salt, mix well.
- Pour the batter into cake dish and bake in oven for 30 – 40 minutes. Remove, place on the rack and cool.
- Decorate with your lavender frosting and enjoy!
