LAVENDER CAKE

1 8-inch loaf, 50 minutes (10 minute prep, 35-40 minutes in the oven)

INGREDIENTS

Dry:

1 cup spelt flour (or gluten-free flour blend - use ½ buckwheat + ½ oat flour if kapha)
1/2 cup almond flour
1/4 cup hemp seeds (shelled hemp hearts)
1 tsp aluminum-free baking powder
1/2 tsp cardamom powder, freshly ground
1/4 tsp cinnamon powder
Pinch of salt
1 tsp dried lavender flowers OR 2–3 tsp fresh, finely chopped lavender buds
Zest of 1/2 lemon

Wet:

1 tbsp ground flaxseed + 3 Tbsp warm water (mixed together in a small bowl to form a flax egg)
1/3 cup maple syrup
1/3 cup melted ghee (or coconut oi l - reduce to 1/4 cup if kapha)
3/4 cup unsweetened almond or oat milk
1 tsp vanilla extract
1/2 tsp lemon juice or apple cider vinegar

DIRECTIONS

Preheat oven to 350°F (175°C). Grease or line an 8” cake or loaf pan.
Make your flax egg: mix flaxseed with warm water and let gel 5–10 minutes.
In a large bowl, mix all dry ingredients: flours, hemp seeds, baking powder, cardamom, cinnamon, salt, lavender, and lemon zest.
In another bowl, whisk together the wet ingredients: flax egg, maple syrup, ghee, milk, vanilla, and lemon juice (or ACV).
Combine wet and dry. Mix gently until smooth. Do not overmix.
Pour into pan and bake 35–40 minutes, until golden and a toothpick comes out with a few moist crumbs.
Cool at least 15 minutes before slicing.

Notes

This a sattvic tridoshic cake that can be used as a dessert or pre-made breakfast.
As you can see, we do need to make some adaptations to this cake for kapha - we need to change the flour to something that is lighter (buckwheat as suggested) and reduce the fat amount. We can also add a bit more warming spices such as 1/4 tsp of dry ginger.
Lavender is such an amazing herb that is great during the summer - it has a cooling and calming effect on the body and nervous system. It also relieves fevers and boosts the immune system and respiratory system.

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