Chamomile Honey Almond Cake

Start by adding the chamomile tea bags to the hot water. Allow it to seep for 20 minutes.

Preheat oven to 350°F and prepare an 8 inch cake pan with coconut oil.

To the boiled chamomile water, add the lemon juice, honey, and coconut oil, stir well and set aside.

In a medium size bowl, add the flour, coconut sugar, baking powder, baking soda, and sea salt, combine.

Now add the wet ingredients to the dry ingredient bowl, stir to combine.

Stir in the lemon zest to the cake mixture.

Now pour the cake mixture into the prepared cake pain and bake for 40-50 minutes.

Allow it to cool for 10 minutes in the cake pan and then remove it from the pan onto to a wire rack. To remove the cake, I turn the pan upside down and gently tap it.

While the cake is cooling, make the frosting. Add the cream cheese, 2 tbsp of honey and lemon to a medium bowl. Using an electric mixer, mix until creamy (about 2 minutes).

Once the cake has cooled decorate with the frosting!

Enjoy!