Lemon Elderflower Layer Cake
Recipe type: Dessert
dairy, egg, and gluten free, vegan
  • 1 (14 ounce) block extra-firm tofu, drained
  • 3 tablespoons vegan powdered sugar
  • ¼ cup elderflower cordial
  • ½ cup (full fat) canned coconut cream (solid from top of can)
  • 6 ounces (1 cup) vegan white chocolate, chips or chopped
  1. Add tofu, powdered sugar, and elderflower cordial to blender. Pulse a few times to roughly combine.
  2. Heat milk to a simmer in small saucepan over low heat. Add chopped white chocolate or chips, stirring until melted into warm milk. Remove from heat.
  3. Immediately and carefully transfer melted chocolate milk to blender. Cover and blend just until contents are completely smooth.
  4. Transfer mixture to container with a cover. Refrigerate several hours to set into a mousse consistency.
Recipe by spabettie at https://www.spabettie.com/lemon-elderflower-layer-cake/