So I just got given a whole bunch of Doterra essential oils to experiment with (Thank You Heather!) and OMG! I love them so much. I used Lavender and a little bit of Lemon in this creation and its delicious! I have been wanting to make a blueberry, lemon and lavender cake for some time and was almost beside myself when I saw the little bottle of lavender essential oil. Finally! So here’s the recipe;
Makes 1 x 10 inch cake
You need a food processor, a high speed blender, a spring form cake pan & a kitchen scale.
15g Lucuma Powder
50ml Lemon Juice
Blend in your food processor until sticky and crumbly. Line your spring form tin with grease proof paper, and press down the mixture firmly into the tin until it forms a base.
1/2 cup lemon juice
280g fresh or frozen Blueberries
100ml Coconut milk
340g Cashews (soaked for atleast 4 hours) – weigh once soaked
2 tbs Maple Syrup
1 tsn Vanilla
30ml Coconut oil
2 drops Lavender essential oil
Combine all ingredients into the blender and blend until smooth with no lumps. Pour into the tin. Decorate with…
+ 200g Fresh Blueberries
and freeze to set for at least 4 hours. Remove from the spring form tin and cut into desired slices with a hot knife.
Enjoy this delicious slice of heaven with a lavender tea and a dollop of fresh made coconut yoghurt.