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.