Description
This Vegan Elderflower Cake is a beautifully light and floral dessert, perfect for spring gatherings, Easter celebrations, or birthdays! The soft, fluffy sponge is infused with subtle elderflower notes, complemented by a smooth, dairy-free frosting. With its golden layers and glossy, airy texture, this cake is a showstopper for any festive occasion.
Ingredients
Units
Scale
For the Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup vegetable oil or melted coconut oil
- 1 1/4 cups plant-based milk (almond, soy, or oat)
- 1/4 cup elderflower cordial or syrup
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice or apple cider vinegar
For the Elderflower Frosting
- 1/2 cup vegan butter (softened)
- 3 cups powdered sugar
- 3 tablespoons elderflower cordial
- 1 teaspoon vanilla extract
- 1–2 tablespoons plant-based milk (if needed for consistency)
For Decoration
- Edible flowers (like pansies, chamomile, or elderflowers)
- Lemon zest
- Drizzle of extra elderflower syrup
Instructions
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Preheat & Prepare
- Preheat oven to 175°C (350°F).
- Grease and line two 8-inch cake pans with parchment paper.
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Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
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Mix the Wet Ingredients
- In another bowl, mix plant-based milk, elderflower cordial, oil, vanilla, and lemon juice.
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Combine & Bake
- Gradually add the wet ingredients into the dry, stirring until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cool completely before frosting.
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Prepare the Frosting
- Beat the vegan butter until smooth.
- Gradually add powdered sugar, then mix in elderflower cordial and vanilla.
- If needed, add plant-based milk to reach a creamy consistency.
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Assemble & Decorate
- Spread frosting between the cake layers and over the top and sides.
- Garnish with edible flowers, lemon zest, and a drizzle of elderflower syrup.
Notes
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend.
- Extra Flavor: Add a hint of lemon zest to the batter for a citrusy touch.
- Storage: Keeps well in the fridge for 3 days; serve at room temperature.
- Cupcake Option: This recipe makes 12–14 cupcakes; bake for 18–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Spring, Easter, Floral
