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Gluten and Dairy Free Lavender and Lemon Cake

A slice of Lavender and Lemon Cake, topped with a lemon slice and lavender flowers, sits on a white plate with a silver fork next to it. This delightful treat is not only beautiful but also dairy-free. A cluster of lavender flowers is seen beside the plate.


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Setting the Mood: Rainy summer days and homemade cake cravings

There is nothing more comforting on a rainy summer’s day than a piece of homemade cake. Following a gluten free diet for health rather than fad diet reasons, I often make my own cakes and desserts. Fed up with following my tried and tested Victoria Sandwich recipe, I thought I would try something different this afternoon.

Inspiration Strikes: How essential oils influenced a dessert choice

Lemon and Lavender are two of my favourite essential oils and make a wonderful relaxing and refreshing blend for a massage. Having recently bought some edible lavender plants from Wyevale, I thought I would try them out in a cake.

Adapting Classics: The journey from Country Living’s recipe

The recipe I followed was adapted from Country Living Magazines’ Lemon and lavender Madeira cake.

Easy All-in-One Method: A nod to Mary Berry

Like a few of the Mary Berry recipes that I adapt, it’s a quick and easy all in one method, stick it all in a mixer, then the oven and in an hour you have cake!

Ingredients Breakdown:

For the lemon and lavender Madeira Cake: Essential items to have on hand

175g of dairy free spread suitable for cooking
225g of gluten free self-raising flour (I find that Doves farm is one of the best but Aldi’s own brand is a very good alternative).
1 teaspoon of gluten free baking powder
zest of 1 lemon
175g of caster sugar
2 teaspoons of fresh or dried lavender flowers
3 medium eggs
2 tablespoons of water (gluten free cakes can often be dry so I always add in a bit of water)

For the Icing: The perfect finishing touch

175g of icing sugar sieved
1 teaspoon of fresh or dried lavender flowers
1-2 tablespoons of lemon juice (you are looking for a consistency that you can pour over the cake but not too runny that it comes off the cake).


  1. Heat the oven to 160ºC (140ºC fan oven) gas mark 3. Lightly grease and line a 2lb loaf tin with baking parchment.
  2. Add the dairy free spread, lemon zest, sugar and lavender into the bowl of a mixer, sift the flour and baking powder, and then add the eggs and water. whisk together for 2 minutes light in colour on the highest setting of the mixer. Spoon the mixture into the lined loaf tin.
  3. Bake for 45-50 minutes until risen and golden and a skewer inserted into the cake comes out clean. It is important not to over bake as the cake can come out too dry. Leave to cool in the tin for a few minutes, then turn out onto a wire rack.

Icing the Cake: Finishing with a flourish and enjoying every bite:

  1. Mix together the icing sugar, fresh or dried lavender flowers and enough of the lemon juice to make a spreadable but not too runny icing. Add a drop or two of tepid water if necessary. When the cakes are completely cold, spread the icing over the top of the lemon and lavender cake and enjoy!
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Helen Cresswell

Ymlacio Life Founder & Therapist in Swansea


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