Gluten-Free Lavender and Banana Cake

Dried lavender and fresh banana bring bright flavor to this easy, glazed cake that's free of gluten and dairy.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 239 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup white sugar
• ½ cup honey
• 2 large eggs
• 1 cup mashed bananas
• ⅓ cup coconut milk
• ½ cup coconut cream
• 1 ½ teaspoons dried lavender flowers
• 2 ¼ cups gluten-free all purpose baking flour
• 5 tablespoons powdered sugar, or as needed
• 6 sprigs dried lavender flowers
• ⅛ teaspoon coconut milk, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Step 2

Beat bananas, cream of coconut, coconut milk, eggs, and lavender for cake together in a large bowl. Add honey and sugar while continuing to mix.

Step 3

Combine flour, baking soda, and salt in a separate bowl. Pour mixture slowly into the wet mixture while beating with an electric mixer on low speed.

Step 4

Allow to stand at room temperature to allow lavender flavor to steep into the batter, 20 to 30 minutes.

Step 5

Pour batter into the prepared pan.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool completely, 20 to 30 minutes.

Step 7

While cake cools, mix powdered sugar, lavender, and coconut milk for glaze together to form a paste that is just thin enough to run off of a spoon. Allow to sit for 20 to 30 minutes before drizzling over completely cooled lavender cake.