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–+ servings

Vegan Elderflower Cake

Celebrate the arrival of summer with this beautiful and simple elderflower drizzle cake.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 slices

Ingredients

  • 2 cups (250 g) plain flour
  • 1 tsp (1 tsp) baking powder
  • 1 cup (200 g) sugar
  • ½ cup (120 ml) vegetable oil
  • ¾ cup (180 ml) soy milk
  • 1 tbsp (1 tbsp) lemon juice (half a lemon)
  • 1 tbsp (1 tbsp) elderflower cordial

For the elderflower drizzle

Instructions

  • Preheat oven to 180C (350F)
  • 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 or lined 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

Calories: 310kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 12mg | Potassium: 119mg | Fiber: 1g | Sugar: 26g | Vitamin A: 85IU | Vitamin C: 2.3mg | Calcium: 62mg | Iron: 1.2mg
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