Gluten-free Orange & Lavender Cake

Gluten-free Orange & Lavender Cake

  • Intermediate
  • 8
  • 20 min
Baking Success Or Baking Mess


For the cake
¾ cup brown sugar
3 teaspoons dried lavender
Zest of 1 lemon
Zest of 2 oranges
3-½ cups ground almonds
1 tablespoon Fleischmann's® Baking Powder
4 Eggs
1/2 cup Mazola® Vegetable Oil
(plus extra for greasing)
For the icing
1/3 cup water
3 teaspoons of dried lavender
1-½ cups of icing sugar
2 tablespoons of orange juice
1 tablespoon of lemon juice


Preheat the oven

to 350°F. Grease an 8” cake pan with a bit oil, and line the bottom with parchment


In a food

processor, grind brown sugar and lavender together for 2 minutes until well

incorporated and the essence of lavender permeates the sugar.

Using a fine

grater, grate the zest from the lemon and oranges. Set aside.

In a mixing

bowl, combine the ground almonds, lavender/sugar mixture and baking powder, mix

together well. Add in the eggs, oil and zest, mix well.

Pour batter into

the prepared pan, bake in preheated oven for 30 minutes, or until golden brown

and toothpick inserted comes out clean.

Let cool in pan for 5 minutes, then remove and place on cooling rack for

10 minutes.

To make the

icing, bring the water and lavender to a boil in a small saucepan, reduce heat

and simmer for 5 minutes. Meanwhile

squeeze the juice from the zested lemon and oranges into a cup. Strain out any

pulp and seeds. In a mixing bowl, add

the icing sugar. Strain the lavender

from the water, add the lavender water to the icing sugar, with a whisk mix

well. Add the citrus juice and continue

mixing until well incorporated and smooth.

If your icing is very runny add a bit more icing sugar, a tablespoon at

a time. Pour icing over your cake and

spread evenly. Enjoy!

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