Delicate Individual #Glutenfree #Vegan Lemon & Elderflower Cakes from @Peachicksbakery. Layers of light lemon & Elderflower sponge and a vibrant elderflower buttercream, decorated with a thin layer of fondant and hand-rolled roses. #Top14free #eggfreebaking #easyeggfree
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5 from 5 votes

Individual Glutenfree Vegan Lemon & Elderflower Cakes (Top14free)

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 
Prep Time20 mins
Cook Time10 mins
Decorating Time30 mins
Total Time30 mins
Course: Afternoon Tea
Cuisine: British Seasonal
Keyword: Dairyfree, Eggfree Baking, Glutenfree, Lemon & Elderflower, Vegan
Servings: 16 Mini Cakes
Author: Midge @ Peachicks' Bakery

Ingredients

For the Sponge...

For the Syrup...

  • 1 lemon 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 Baking Block Margarine (stork, baking block)
  • 200 g Icing Sugar
  • 2 tbsp Elderflower Cordial
  • 2 tbsp Custard Powder

Instructions

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.

To Decorate

  • 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.

Notes

*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.