Hellloooooo, beautiful people. Happy Easter!
It’s been a while since I shared an update, so in this post, I am going to share a recap:
About one month ago, my partner, Aaron, and I learned we were scammed (gasp, truly). You can read more about that here. At the time, we were in the process of renovating a 1995 Challenger Camper my parents gifted to us.
Prior to moving to South Dakota to fix up the camper for a ‘round-the-US road trip, Aaron and I lived in Las Vegas, Nevada. It was not our scene, that’s all I can say about that. So, we sublet our apartment and hit the road!
Now, fast forward to one month ago, when we realized our dreadful mistake. We had invested so much into this camper… so, the reasonable choice was to continue fixing it up. We did that. And when we were ready to hit the road, probably 15 things broke on it.
So, in addition to starting my new job as a baker with Whole Foods (which I’m loving) and writing on the side for alt media publications, I am now working to fix the camper up and find a place to park long-term. Guys, it’s stressful. But, we ‘re managing and are better for it.
Anyways, there’s an update for you all. On the positive side, I am enjoying the freedom that accompanies mobile living. Though it takes a lot of effort to live in a camper and be a bit of a vagabond, it can be quite exhilarating.
Okay, enough of my stuff. What I’m really excited about is this Lemon-Lavender cake recipe which so many people have been asking about. I didn’t think it would be that coveted of a recipe, but goodness, I was wrong.
It’s so light, fluffy and delicious. Most importantly, it’s being shared just in time for the Easter holiday.
This lemon-lavender cake is vegan and gluten-free. It has been slightly adapted from one shared on One Green Planet. In the future, I may make another version. For now, enjoy!
Lemon-Lavender Cake [Vegan, Gluten-Free]
Preparation Time: 20 minutes Serving Size: 8 slices
- 1 1/2 cups gluten-free flour mix (gum-free)
- 1/2 tsp cassava flour or 1/4 tsp of arrowroot flower
- 1 tsp baking powder
- 1/2 cup vegan yogurt (I prefer coconut — make your own here)
- 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water) or egg alternative
- Juice and zest of 1 lemon
- 1/2 cup vegan butter, room temperature
- 1/2 cup maple syrup, agave nectar, or mixture of 1/4 cup monk fruit sugar + 15 drops stevia (low-glycemic)
- 1 Tbsp culinary lavender (plus more for garnish)
- 1/4 tsp vanilla powder or 1/4 tsp vanilla extract (optional)
- Preheat the oven to 350°F degrees. Grease a 8” round pan with vegan butter or coconut oil.
- Mix all dry ingredients (flour, baking powder) together in a bowl and set aside.
- Using a hand mixer or a stand, combine butter and syrup and whip until fluffy. Scrape the sides down with the spatula. Add the flax eggs, vanilla, and mix once again until all is well-combined.
- Slowly incorporate the wet ingredients into the dry ingredients. Finish by adding the yogurt and mix once more. With a spatula, fold in the lavender.
- Pour the batter into the 8” round pan and bake for approximately 40 minutes, or until the crust becomes light golden brown. You can check if it’s done by inserting a knife into the middle; if it comes out clean, the cake is done.
- Once the cake is done, let it cool on a drying rack. Meanwhile, whip up the glaze (below).
- Once the cake is cooled off to the touch, pour the glaze over top. (Optional) garnish with more lavender.
Despite this recipe being very simple, it is so delicious and moist. I hope you guys try this recipe out.
If you do, please let me know what you think about it in the comments section below.