Citrus and Elderflower Cake

The combination of lemon and elderflower has always been a favourite of mine, particularly in cocktails during long lunches or summer dinners. This cake combines lemon, lime and elderflower to create a mild, sweet and moist cake that's a great alternative to heavier desserts like cheesecake or chocolate cake.

This cake has a light flavour, so feel free to increase the amount of citrus and elderflower to your taste (the beauty of vegan cakes is that the batter can be sampled without any risk of illness!).

The batter makes one large or two small cakes, and the completed cake can be frozen until ready to serve or enjoyed at room temperature with toasted coconut.


Ingredients for the cake

  • 300g self-raising flour
  • 240g caster sugar
  • 10g lemon rind
  • 4g lime rind
  • 1.5 tsp baking powder
  • 1/4 bicarbonate of soda
  • 1/4 tsp salt
  • 300ml soy milk, or vegan milk of choice
  • 130ml vegetable oil
  • 20ml lemon juice
  • 20g elderflower concentrate or cordial (more to taste)

Ingredients for the drizzle

  • 100g icing sugar
  • 25ml lemon juice
  • 10ml elderflower concentrate or cordial
  • 25g toasted flaked coconut

Instructions for the cake

  • Preheat oven to approximately 180 degrees Celsius and grease a cake tin of choice.
  • Combine flour, sugar, rinds, powder, soda and salt in a large bowl.
  • Slowly pour in milk, oil, juice and concentrate and mix until just combined.
  • Pour into prepared tin and bake for approximately 30 minutes, or until the cake has a nice golden colour and springs back when pressed.
  • Leave to cool completely.

Instructions for the drizzle

  • Combine icing sugar, juice and concentrate in a small bowl and whisk until smooth.
  • Place in the refrigerator for 5 minutes, then drizzle onto the cake and top with coconut.

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