キャンディス・クマイのインスタグラム(candicekumai) - 2月18日 02時48分

?? Vegan Lavender Lemon Cake + Matcha, in celebration of my @iamwellandgood takeover today! Hop to their site to watch what I’m up to this weekend. + Let’s bake! ?
Makes: One 8” or 9” round cake
Serves 12

Wet Ingredients:
1/3 cup unrefined coconut oil, room temperature
3/4 cup organic white sugar
½ ripe banana, mashed
¾ cup water
1 teaspoon organic lemon extract
2 teaspoons organic fresh lavender

Dry Ingredients:
1 3/4 cups gluten free flour
3/4 cup almond meal
1/4 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon apple cider vinegar

2 tablespoons lemon zest & fresh lavender
Directions:
1- Pre-heat the oven to 350°F. Lightly coat 1 9-inch round cake pans with unrefined coconut oil or baking spray.

2- In a medium mixing bowl whisk together the wet ingredients: unrefined coconut oil, white sugar, banana, water and vanilla extract, set aside.

3- In a small mixing bowl, add the dry ingredients: gluten free flour, almond meal, and salt. Gently add the dry ingredients into the wet bowl, mix until combined, but do not over mix.

4- In a small bowl, combine the baking soda and apple cider vinegar mixture, allow the mixture to fizz and fold into the cake. Gently fold in the multi-colored sprinkles.

5- Pour the batter into the prepared cake pans, place into the 350 degree oven and bake for approximately 33 minutes, or until the top is golden brown.

6- Remove from the oven and cool completely prior to icing the cake. Top with lemon zest and fresh lavender. Xx ?????

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