Individual Glutenfree Vegan Lemon & Elderflower Cakes
Delicate Individual Glutenfree Vegan Lemon & Elderflower Cakes. Layers of light lemon & Elderflower sponge
and a vibrant elderflower buttercream, decorated with a thin layer of fondant and hand-rolled roses.
Yes yes I know its ANOTHER Lemon & Elderflower Cake recipe! I don’t know about you, but ever since the flavour of the Royal Wedding Cake was announced, Lemon & Elderflower flavoured foods have been popping up everywhere. My social media feeds have been slowly filling up with recipes for baked treats galore… All flavoured with Lemon and Elderflowers.
I’ll be honest as much as I LOVE lemons, Elderflower is not a flavour that often graces my kitchen.
I wasn’t even sure I really liked it… Well ok except for Healy’s Elderflower Wine! (absolutely divine & if your in Cornwall you NEED to go visit the Cyder Farm)
So why, oh why would I subject you lovelies to YET ANOTHER Lemon & Elderflower Recipe??
Because this one is COMPLETELY FREEFROM all Top14 Allergens…
Absolutely no dairy, eggs, gluten, nuts, soy etc etc!
Which makes it perfect for serving at your next summer garden party!
I have a feeling that Lemon & Elderflower is going to be a very popular summer wedding cake flavour. And thanks to the combination of Free From Fairy Wholegrain Self Raising flour and a regular glutenfree self raising flour, it is sturdy enough to be filled, stacked and iced but still light & fluffy!
(Instructions to make a large cake are included in the recipe and it is one that scales up really well – just remember to dowel your lower tiers & use thin cake boards to distribute the weight)
The wholegrains in Vicki’s flour give a lovely nutty undertone to the cake and prevents the graininess you can often get with rice based flours.
I do love FFF flour and you could make the whole cake with it but I didn’t want to lose the delicate lemon & elderflower flavours and it gets very expensive if you are trying to cater for a large party or wedding.
I’m actually really pleased with these little cakes, they are not unlike the cupcakes we had at our own wedding with the fondant roses on top. Sometimes (Ok everytime we talk about weddings) I really wish I made my own mini cakes. I am not sure about the sprinkles around the edge of the cake, they look a bit busy with it on but The Peachicks demand sprinkles so sprinkles they got!
The Roses are really easy to make and there are plenty of videos on Youtube, the marbled fondant is just white fondant and fuschia pink kneaded together until you get the swirls that you want. I use 2 parts white to 1 part pink.
I have actually made one large 6inch sponge and some mini cakes to drop off at the May Fair at school, Millie is dancing at various points across the afternoon so there goes my idea of watching the Royal Wedding with a cocktail! Speaking of Cocktails – with the left over Elderflower cordial you can make a very, very nice gin based one! I just freeze slices of lemon and Apple Mint Leaves. Add these with ice cubes to the bottom of a tall glass. Pour over a generous double shot of elderflower cordial, squeeze of lemon juice and a shot or two of gin. Top up with sparkling water or lemonade and enjoy in the sunshine!
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Recipe for Individual Glutenfree Vegan Lemon & Elderflower Cakes
Delicate Individual Glutenfree Vegan Lemon & Elderflower Cakes. Layers of light lemon & Elderflower sponge and a vibrant elderflower buttercream, decorated with a thin layer of fondant and hand-rolled roses. Top14free
- 100 g Margarine
- 100 g Granulated Sugar
- 1 tbsp Golden Syrup
- 300 g Self raising Flour*
- 2 tsp Ground Chia Seeds
- 75 ml Elderflower Cordial
- Juice of 1 lemon about 30ml
- 200 ml Dairyfree Milk** Koko, Oat Milk
- 1 lemon whats left after juicing
- 50 g Sugar
- 20 ml Elderflower cordial
- 100 ml Water
- 16 Fondant circles
- 16 Fondant Roses
- Pretty Sprinkles
- 100 g Block Pastry Margarine (stork, baking block)
- 200 g Icing Sugar
- 2 tbsp Elderflower Cordial
- 2 tbsp Custard Powder
Place all the ingredients in a saucepan and simmer over a low heat. Stir occasionally and remove from the heat after about 10mins. Set aside to cool.
Preheat the oven to 180C & grease the holes of a mini cake pan.
In a Jug, measure out the elderflower cordial, lemon juice and dairyfree milk. You may need to adjust the amount of milk to make up to 300ml of liquid in total.
Cream together the margarine, sugar and golden syrup in a large mixing bowl until pale and fluffy.
Into the bowl, add the flours, ground chia seeds and begin to stir together while slowly pouring in the liquid.
Divide the mixture between 32 holes.
Bake for 10minutes or until skewer comes out clean.
Pipe a layer of buttercream onto 16 of the mini sponges and then place another mini cake on top.
Brush the top sponge with syrup and stick on a circle of fondant. Brush the surface of the fondant circle with syrup and add some sprinkles. Pipe a small rosette in the middle of the circle and place a fondant rose on top.
*I have found that using a mixture of 100g FreeFrom Fairy Whole Grain Self Raising Flour and 200g Glutenfree self raising flour (Sainsburys, Doves Farm etc) gives a lovely fluffy sponge sturdy enough to be decorated that will not overpower the delicate flavour of the lemon & elderflower.
** Just enough to make up to 300ml of liquid in total with the cordial & lemon juice.
To Make a Large Cake
This makes one very deep 6inch cake that can be sliced into 3 layers and filled. Bake at 160C for 60minutes, brush the top with syrup and then bake for a further 15-30minutes until a skewer comes out clean. You could make two thinner 8inch layers but you will need to adjust the cooking time. I would check it from 45minutes onwards.