PREP TIME: 30 minutes

BAKE TIME: 18-25 minutes

ASSEMBLY TIME: 10 minutes

MAKES one 8" round cake or 12 cupcakes

CAKE INGREDIENTS

1 1/4 c Bob's Red Mill Gluten-Free All-Purpose Baking Flour (gafava flour, sorghum flour, tapioca flour, potato starch, guar gum)

1/4 tsp guar gum

2/3 c almond flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

2 tbsp vanilla extract

2 tsp apple cider vinegar

2/3 c agave nectar

1/3 c coconut oil

2/3 c almond milk

FROSTING INGREDIENTS

1 c white chocolate

1/4 c almond milk

1 tsp vanilla extract

2 tbsp coconut oil

2 tbsp maple syrup (opt.)

3/4 c tapioca flour

RECIPE

1 PREP

Preheat oven to 350F. Line bottom and sides of cake pan with parchment paper, or with cupcake liners if using cupcake tin. Alternatively, you may coat the pan with oil.

2 MIX

In a large bowl, whisk together all-purpose flour, guar gum, almond flour, baking soda, baking powder, and salt. Create a double boiler over a saucepan on low heat and whisk vanilla, vinegar, agave nectar, coconut oil, and almond milk until combined. Remove from heat. Add wet ingredients to dry ingredients and mix until well combined. Careful not to overstir, as this may create bubbles in the batter. Tap pan against countertop to set batter.

3 BAKE

Pour batter into pan and bake for 18 minutes for cupcakes, 25 minutes for one 8" cake, or until cake passes the toothpick test. Remove and place pan on cooling rack for 30 minutes. Then remove cake from pan and continue to cool for 30 minutes or more.

4 CREATE FROSTING

Create a double boiler over a saucepan on low heat and whisk white chocolate, vanilla, maple syrup (opt.), and almond milk until combined. Remove from heat and whisk in coconut oil until very smooth. Refrigerate for 15 minutes, or until just cooled. Using a mixer or whisk, whip frosting with tapioca.

5 FROST CAKE

Frost cake with knife or spatula as desired. To pipe icing, spoon into frosting bag and cool in refrigerator until desired consistency is reached.

6 TOP & SERVE

Top with dried lavender.