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If you saw or made my recipe for Lavender Almond Tea Biscuits several weeks ago, you already know how deeply in love I am with lavender. I simply cannot stop playing with it in the kitchen.
Floral but also herby and earthy (quite like rosemary), lavender seems to taint anything it touches with an angelic quality. Steeped in boiling water with lemon slices and honey, it makes a soothing and nap-inducing tea. When finely chopped and whisked into a vinaigrette, it offers a unique layer of flavor to the simplest green salad.
These cakes are my new favorite treat. I call them “snack cakes” because they’re not breakfasty enough to be a muffin but not fancy enough to be a cupcake. So, snack cakes it is. (Plus, a name like that justifies eating these for morning and afternoon snacks and not just dessert, right?)
The oatmeal topping lends just enough texture and crunch to contrast the tender, silky crumb of the cakes themselves. The lavender weaves a luscious floral taste into the batter along with a bit of vibrancy from some lemon zest. You have to try these for yourself to believe just how good they are.
A Few Baking Notes…
This recipe is completely free of xanthan gum, unlike most gluten-free baked goods. I’ve been baking like crazy these days—everything from flatbreads to rolls to pizza crusts—and am finding out that while gum-free baking has its challenges, it also has huge rewards. Better texture, less expense (those gums aren’t cheap), and superior flavor.
Also, a few months ago I got myself a digital kitchen scale. I’ve been baking by weight lately, as is passionately advocated by Shauna and a few other gluten-free bakers. Holy moly, what a difference it’s made. After making just a few recipes with my scale, I felt like my entire life was revolutionized. Precision is key when it comes to baking, especially baking gluten-free. A scale ensures accuracy. (Watch this great tutorial from my friend Amy on how to use a digital kitchen scale. She makes it look effortless, and that’s because it is! Amy is also hosting another week of Slightly Indulgent Tuesday today, so stop by for more healthy recipes.)
And now, the cakes.
Oatmeal-Lavender Snack Cakes
Makes 12 cakes
1 cup (95 grams) blanched almond flour
¾ cup (95 grams) millet flour
½ cup (55 grams) arrowroot starch
½ cup coconut (palm) sugar
1 tablespoon dried lavender flowers, finely chopped
2 teaspoons baking powder
1 teaspoon baking soda
3 large egg whites
½ cup unsweetened applesauce
¼ cup plus 2 tablespoons grapeseed oil
1 tablespoon (packed) finely grated lemon zest
1 teaspoon vanilla extract
For the oatmeal topping:
½ cup gluten-free rolled oats
2 tablespoons millet flour
2 tablespoons coconut (palm) sugar
2 tablespoons extra virgin olive oil
1 tablespoon dark maple syrup
Preheat oven to 350 degrees F. Line 12 cups of a standard muffin tin with paper liners.
In a large bowl whisk together the almond flour through baking soda. In a separate bowl, whisk the egg whites vigorously until foamy. Whisk in the applesauce, grapeseed oil, lemon zest, and vanilla. Using a rubber spatula, stir the wet ingredients into the dry until combined. Spoon the batter evenly among the lined muffin tins, filling each cup about 2/3 full.
In a small bowl mix together the ingredients for the topping. Sprinkle the topping evenly over the cakes. Bake cakes for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
Cool completely in pan before removing.