Vegan Elderflower Cake
Celebrate the arrival of summer with this beautiful and simple elderflower drizzle cake.
- Time
- 40 minutes
- Servings
- 8 slices
Ingredients
- 2 cups (250 g) plain flour
- 1 tsp baking powder
- 1 cup (200 g) sugar
- ½ cup (120 ml) vegetable oil
- ¾ cup (180 ml) soy milk
- 1 tbsp lemon juice (half a lemon)
- 1 tbsp elderflower cordial
- 3 tbsp elderflower cordial
- optional fresh elderflower head
Steps
- 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
