Serves: 1 pound of cake
  • 150 gr Swerve Sweetener or any low glycemic sweetener
  • 3 eggs
  • 5 gr vanilla
  • 150 grams whole spelt flour or 100 gr whole spelt and 50 gr almond flour (Gluten Free version: 100 gr gluten free flour such as Bobs Red Mill 1:1 all purpose flour + 50 gr of almond flour or 85 gr gluten free oat flour + 15 gr arrowroot)
  • 8 gr aluminum free + gluten free baking powder (in high altitude use 4 gr)
  • 2 gr fine sea salt
  • ½ cup coconut oil melted
  • ¼  cup water
  • 2 tablespoons fresh lemon zest
  • 1 tablespoon dried lavender flowers
LEMON SAUCE (serve on the side):
  • ½ cup lemon juice
  • ½ cup Swerve sweetener or low glycemic sweetener of choice
  • Lemon zest from 1 lemon
  • Pinch of Turmeric
  • 1 tablespoon or more Arrowroot
  • Healthy sugar free confectioner’s sugar such as Swerve
  • Lavender flowers or edible flowers to decorate
  • Fresh raspberries to serve on the side
  1. Grease a pound cake/medium size pan with coconut spray. Preheat convection oven to 330 F, a regular oven to 340 F. You can use silicon cake loaf pan which make a beautiful soft crust or use individual flexipan or silicon pans also.
  2. Sift flours and baking powder and salt.
  3. In a kitchen aid mixer with a whisk, beat eggs, vanilla and sweetener, add lemon zest and lavender flowers beat until airy and lemon color. Add the water and oil and mix until combined. Add the sifted flour. Mix to combine.
  4. Pour batter into prepared pan. Bake until a toothpick comes out clean approx. 25-30 mins depending on your oven.
  5. Remove from oven, let cool on rack.
  6. Remove cake from pan.
  7. Decorate with confectioner’s, fresh lavender flowers or  fresh rosemary and candied oranges or crystallized lemons.
  1. Mix all ingredients in a small stainless steel casserole and cook over medium heat until thickened.
  2. Check sweetening and adjust to taste.
You can also make Lemon Lavender cupcakes or cake!  Another combination I love is lemon rosemary.  To make this cake vegan also: use 3 energy egg replacer eggs: mix 4½ teaspoons of energy egg replacer with 6 tablespoons of warm water with a small whisk until foamy. Add this to the sweetener when you are mixing the cake in the Kitchen Aid mixer with a whisk.
Recipe by Vanessa Musi at https://www.vanessamusi.com/lemon-lavender-spelt-cake/