This is a perfect summer cake. Vegan and gluten free it is wonderfully light and ideal for celebrations. Instead of making it as a layered cake you can simply bake it in 2lb loaf tin and drizzle over a little extra cordial if wished. Vegan lemon curd is really easy to make just follow my recipe below.

Vegan Lemon & Elderflower Cake

Overview

Difficulty – Easy

Time – 40 minutes cooking

Makes 1 Cake

What’s good about it?

Using xylitol is a great way to keep the overall sugar content low. You can use coconut milk instead of almond milk if wished.

  1. Heat up the oven to 180° C / 350° F and grease two 15 cm / 6″ round baking tins with a small amount of oil.
  2. Mix and sift all your dry ingredients.
  3. In a large mixing bowl, cream olive oil and xylitol with an electric whisk.
  4. Add the almond milk and cordial and whisk briefly
  5. Add dry ingredients to the wet. Fold them in gently but do not overmix
  6. Spoon the batter into the tins. Bake in the oven for 30-40 minutes until a toothpick comes out clean.
  7. Allow to cool completely before filling
  8. Fill the cake with vegan lemon curd and nut yogurt
  9. If wished drizzle the top of the cake with elderflower cordial or icing
  10. Store in the fridge for 2-3 days

Did You Know?

Instead of nut yogurt you could use whipped coconut cream (the top part of a can of coconut milk)

250g gluten free self-raising flour

2 tbsp cornflour

1/2 tsp bicarbonate of soda

1tsp baking powder

100g xylitol

110 ml olive oil

200ml almond milk

60ml elderflower cordial

Zest of 2 lemons

Filling

Vegan Lemon Curd – see recipe

Nut Yogurt – use this recipe but use diluted elderflower cordial instead of the orange

For Drizzling

Elderflower cordial or icing and lemon zest