175g gluten-free plain flour
2 teaspoons gluten-free baking powder
1/8 teaspoon (pinch) of xanthan gum
175g dairy-free margarine
175g caster sugar
3 eggs, beaten
1 tablespoon lavender grains
1/2 teaspoon vanilla extract
2 tablespoons dairy-free milk
1 lemon, grated zest only
100g icing sugar
2 1/2 teaspoons warm water
extra lavender grains to decorate
extra grated zest to decorate
Preheat oven to 180'C / 350'F / Gas 4.
Lightly oil and flour a bundt cake tin.
Sift together the gluten-free flour, gluten-free baking powder and xanthan gum.
Add the sugar, dairy-free margarine, eggs, vanilla extract and dairy-free milk. Whisk until lighter in colour.
Stir in the grated zest and lavender grains. Whisk again for 1 minute.
Spoon into your prepared tin, and bake for about 45-50 minutes, or until firm to the touch. Leave to stand in the tin for 5 minutes.
Turn out onto a cooling rack.
Now, mix the icing sugar with the warm water until smooth.
Randomly spoon over the cold cake in lines or pour onto the top and allow the icing to drip down the sides.
To serve, sprinkle with extra lavender grains and grated zest.