Lemon Elderflower Layer Cake
Recipe type: Dessert
Serves: 1 layer cake
dairy, egg, and gluten free, vegan
  • (make ahead) 1 batch Elderflower Mousse (as Frosting, recipe below)
  • ½ cup dairy free milk
  • ½ cup coconut oil, melted and cooled slightly
  • ⅔ cup applesauce
  • 3 tablespoons fresh squeezed lemon juice
  • zest from 1 large fresh lemon (about 1 tablespoon)
  • 1 teaspoon lemon oil / lemon extract
  • 1 cup vegan granulated sugar (coconut)
  • ¾ cup super fine almond flour
  • ¾ cup gluten free all purpose flour
  • ¼ cup cornstarch
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  1. Preheat oven to 350 °F. Grease cake tins and line with parchment (two 8 inch, five 5 inch, etcetera).
  2. Combine milk, coconut oil, applesauce, lemon juice and zest, lemon oil, and sugar
  3. Beat with hand mixer, or (vigorously beat by hand) until completely combined and smooth.
  4. In a small bowl, sift together flours, cornstarch, baking powder and soda. Fold these dry ingredients into the wet ingredients. Do not use mixer for this part, do not over mix - stir until just combined and smooth.
  5. Transfer batter evenly among cake tins, smoothing into even layer.
  6. Bake cakes at 350 °F.
  7. Bake for approximately these times, or until an inserted toothpick comes out clean: 20 minutes for 5 inch cake tins, 25 minutes for 8 inch cake tins, 30+ minutes for 9 inch or larger.
  8. Remove cakes from oven, set on wire rack to cool slightly before removing from cake tins.
  9. Cool cakes on wire rack completely before frosting.
  10. Carefully cover and move cakes to refrigerator to 'set' frosting, at least one hour. Remove at least one half hour before serving to soften cooled cake.
  11. Store covered in refrigerator.
Recipe by spabettie at https://www.spabettie.com/lemon-elderflower-layer-cake/