Vegan Elderflower & Lemon Drizzle Cake

From Forager Hannah


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 

(see link below for cordial recipe)

For the elderflower drizzle:

3 tablespoons elderflower cordial

Fresh elderflowers (optional)


  1. Preheat oven to 180°C/Gas 4 and lightly grease or line a loaf tin
  2. In a large bowl combine the flour, ground almonds, baking powder, sugar and elderflowers 
  3. In a separate bowl or measuring jug whisk together the oil, plant-based milk, lemon juice and zest and elderflower cordial 
  4. Add the liquid mix to dry mix and combine until you have a smooth batter
  5. Pour into greased/lined loaf tin and bake at 180°C for 40-45 minutes
  6. 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.
  7. Remove the cake from the oven and use skewer to make holes all over the surface
  8. Pour the elderflower cordial over the cake and let it soak in while it cools in the tin
  9. If using, sprinkle fresh elderflowers over the cake just before serving. Enjoy!

Elderflower cordial recipe:

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