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!
Other lovely Peachicks’ Bakery Lemon recipes:
Vegan Lemon Drizzle Cake – a good option for when you just want a quick fix of lemon cake
Lemon & Raspberry Vegan Scones – Something a bit different for afternoon tea!
Glutenfree, Vegan Lemon & Elderflower Mini Cakes – For an elegant party
Vegan Lemon & Blueberry Muffins – A great zesty breakfast option!
Olive & Lemon Snack Crackers – if you prefer a savoury lemon recipe
Vegan Lemon & Raspberry Cake – with a hidden raspberry surprise
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Recipe for Individual Glutenfree Vegan Lemon & Elderflower Cakes
Individual Glutenfree Vegan Lemon & Elderflower Cakes (Top14free)
For the Sponge...
For the Syrup...
- 1 Lemon (leftovers from juicing) whats left after juicing
- 50 g Granulated sugar
- 20 ml Elderflower cordial
- 100 ml Water
For the Decorations
- 16 Fondant circles
- 16 Fondant Roses
- Pretty Sprinkles
For the Buttercream
- 100 g Dairy Free Baking Block or Vegan Butter (stork, baking block)
- 200 g Icing Sugar
- 2 tbsp Elderflower Cordial
- 2 tbsp Custard Powder
For the Syrup...
- 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.
For the Sponge Batter
- 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.