Gluten-Free Honey Cake with Lemon and Lavender 🍯

This recipe calls for an infused honey, but I’m sure it would work just as well with regular honey.

Gluten-Free Honey Cake with Lemon and Lavender :honey_pot:

Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 16


3 cups gluten-free all purpose flour
1 tablespoon psyllium husk powder
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt or pink salt
¼ cup ground flaxseed
1 ½ cups water
1 ½ cups Naturacentric Lavender Infused Honey
½ cup neutral oil like avocado or grapeseed
½ cup applesauce
¼ cup lemon juice
zest of one lemon
1 teaspoon lavender buds optional


1 ½ cups powdered sugar A.K.A. confectioner’s sugar
2 tablespoons warm water
1 teaspoon neutral oil avocado or grapeseed work well
1 teaspoon vanilla extract
⅛ sea salt or pink salt
purple food coloring of choice optional; I use a natural powder-based one


Preheat oven to 350°F. Grease cake pan(s) and optionally sprinkle with flour, set aside.

In a large mixing bowl combine flour, psyllium husk powder, baking powder, baking soda and salt. Mix well.

Make flax eggs by combining ground flaxseed and warm water in a bowl, mix well.

Pour flax eggs, honey, oil, applesauce and lemon juice into the dry ingredients. Whisk until you have a smooth cake batter.

Fold in lavender buds (optional) and lemon zest.

Bake for 30 minutes if using mini cake pans/molds or making 2 regular layer cakes. Bake for 1 hour for a bundt-style cake. Cake(s) is done when golden and a toothpick inserted in the center pulls out clean.
While the cake is baking, prepare the glaze by combining all ingredients in a bowl and whisking until smooth.

When the cake(s) is done, gently flip onto a cooling rack and allow to cool completely.
When the cake(s) is cool, drizzle with the glaze. Allow the glaze to harden for a few minutes before serving. Enjoy!

Nutritional Facts:

Serving: 1slice | Calories: 298kcal | Carbohydrates: 56g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 47mg | Fiber: 4g | Sugar: 39g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg

Recipe courtesy of Moon and Spoon and


Ohh this sounds so yummy! :heart: :yum: Thanks for sharing, @Amethyst – I might have time to make something like this for Bealtaine!


This just looked perfect for a Beltane celebration! I’m glad you like the recipe, love!


I’ve had “honey cake” on my want-to-bake list for forever and still haven’t gotten around to it! Adding lavender sounds like it takes it to the next level of deliciousness :yum:

Would love to give this a try someday! Thanks, Amethyst! :yellow_heart: :purple_heart: :honey_pot:


Ooo I’ll have to try this one, it’s perfect. I’m have to go shopping though, I haven’t truly baked in like forever. I can’t even remember when I bought the flaxseed lingering in my cabinet :face_with_open_eyes_and_hand_over_mouth: :laughing:


Sounds awesome @Amethyst!


I hope you like it if you try it. It seemed great for Beltane!

You can even get a little bee hive pan from Amazon, for a ridiculous amount, that’s really cute with the honey theme. I hope you like them if you make them!

Thanks, love!


That looks so good, @Amethyst :yum: Thanks for sharing! :smiling_face_with_three_hearts:


You’re welcome, my dear! I’m glad you liked it!