GLUTEN-FREE LAVENDER AND BANANA CAKE

Gluten-Free Lavender and Banana Cake image

This is the best gluten-free dessert I have ever made.

Provided by Char

Categories Banana Cake

Time 1h15m

Yield 12

Number Of Ingredients 13

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Ingredients

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

Steps:

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.
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.
Allow to stand at room temperature to allow lavender flavor to steep into the batter, 20 to 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Pour batter into the prepared pan.
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.
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.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 49 g, Cholesterol 31 mg, Fat 4.7 g, Fiber 3.3 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 219.2 mg, Sugar 28.5 g