Ingredients
Scale
For the Batter:
1 cup all-purpose flour
1/2 cup almond flour
1/2 cup granulated sugar or coconut sugar
2 tablespoons dried culinary lavender
1 teaspoon baking powder
1/4 teaspoon salt
For the Wet Ingredients:
3/4 cup almond milk (or other plant-based milk)
1/4 cup melted coconut oil or neutral oil
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch baking pan or line with parchment paper.
- In a large bowl, whisk together all-purpose flour, almond flour, sugar, lavender, baking powder, and salt.
- In a separate bowl, whisk almond milk, melted oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Transfer the batter to the prepared pan and smooth the top evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes