An easy vegan loaf cake drizzled in sweet blossomy elderflower cordial. Celebrate the arrival of summer with this beautiful elderflower cake.
I always remember my Nan’s famous lemon drizzle cake that she would serve at tea time. And I was always especially excited by the prospect of getting the end slice, which was the sweetest, stickiest piece! As the youngest in the family I was almost always the lucky one that got to enjoy the end piece! Sometimes I even had both ends, before the cake was finished, hehe!
Paul’s Austrian Oma makes Hollersaft, Elderflower Cordial, every year. Made with fresh elderflowers, sugar, lemon and citric acid, it’s full of blossomy flavour, just the right amount of sweetness and a citrusy tang. Every time we visit Austria this is Paul’s favourite drink, and if we are lucky we get a bottle to take on the road with us in the van.
So this cake is a tribute to both our grandmothers, combining our favourite childhood recipes into one – a delicious elderflower cake!
Our vegan elderflower loaf cake is simple to make. All you need is flour, baking powder, sugar, oil, soy milk, and lemon. For the drizzle you simply use elderflower cordial! You can use bought or homemade cordial.
If elderflowers are currently in season you can also add fresh flowers to the top just before serving. For our tips on how to forage for elderflowers, see our Vegan Elderflower Fritter recipe!
After the drizzle has soaked in, you can enjoy our elderflower cake still warm with a scoop of ice cream (Our Vegan Elderflower and Coconut Ice Cream goes very well!) or serve it when it has cooled. The cake keeps well in an airtight container for a couple of days.
Vegan Elderflower Cake
Ingredients
- 1 1/2 cups plain flour
- 1 tsp baking powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 3/4 cup soy milk
- 1 tbsp lemon juice (half a lemon)
- 1 tbsp elderflower cordial
For the elderflower drizzle
- 3 tbsp elderflower cordial
- 1 fresh elderflower head optional
Instructions
- Preheat oven to 180C
- Mix the flour, baking powder and sugar together
- Whisk the oil, soy milk, lemon juice and elderflower cordial together
- Add the liquid mix to flour mix and mix until you have a smooth batter
- Pour into a lightly oiled loaf tin and bake at 180C for 40 minutes
- Use a skewer or cake tester to check that the cake is fully cooked inside. If the tester doesn't come out clean, cook for another 5 minutes and check again.
- Take the cake out of the oven, and poke holes all over it using a skewer, so that the drizzle can soak in.
- Pour the elderflower cordial over the cake and let it soak in while it cools in the tin
- If using, strip the small flowers from the elderflower head and sprinkle over the cake just before serving
Nutrition
We hope you enjoyed our elderflower cake! More vegan elderflower recipes coming soon. Sign up to our newsletter so you don’t miss them!
Lots of love and sunshine!
Sophie and Paul
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