This Vegan Elderflower & Lemon Drizzle Cake is a delicious wild and vegan elderfower and lemon drizzle cake that is great with a nice cup of tea on a sunny spring afternoon.
Ingredients for our Vegan Elderflower & Lemon Drizzle Cake:
- 200g plain flour
- 50g ground almonds
- 2 teaspoons baking powder
- 200g sugar
- 1-2 tablespoons fresh or dried elderflowers (optional)
- 100ml vegetable oil
- 200ml plant-based milk (e.g. soya, oat, almond)
- Juice and zest of half a lemon
- 2 tablespoons elderflower cordial (Elderflower Cordial Recipe Right here)
For the elderflower drizzle:
- 3 tablespoons elderflower cordial ((Elderflower Cordial Recipe Right here)
- Fresh elderflowers (optional)
Method to cook the Vegan Elderflower & Lemon Drizzle Cake:
- Preheat oven to 180°C/Gas 4 and lightly grease or line a loaf tin
- In a large bowl combine the flour, ground almonds, baking powder, sugar and elderflowers
- In a separate bowl or measuring jug whisk together the oil, plant-based milk, lemon juice and zest and elderflower cordial
- Add the liquid mix to dry mix and combine until you have a smooth batter
- Pour into greased/lined loaf tin and bake at 180°C for 40-45 minutes
- Use a skewer to check that the cake is fully cooked inside. If the skewer doesn’t come out clean, cook for another 5 minutes and check again.
- Remove the cake from the oven and use skewer to make holes all over the surface
- Pour the elderflower cordial over the cake and let it soak in while it cools in the tin
- If using, sprinkle fresh elderflowers over the cake just before serving. Enjoy!
Written by Forager Hannah
View all of our Elderflower & Elderberry Recipes here
