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Vibrant Vegan Food in Portland

Lemon Elderflower Layer Cake

by 37 Comments

 

 

 

this vegan and gluten free Lemon Elderflower Layer Cake is royally delicious! bright and light flavors, tasty lemon cake surrounded by smooth and sweet elderflower frosting. perfect for a 4am Royal Wedding breakfast celebration, a Mothers Day brunch, or a Tuesday.

 

Lemon Elderflower Layer Cake on a light green cake stand, cake garnished with pink edible dried flowers and yellow lemon peel curls

 

Lemon Elderflower Layer Cake slice on a plate, garnished with yellow lemon peel curls and pink edible dried flowers

Vegan Lemon Elderflower Layer Cake

I’m just going to come right out and ask – will you be watching the Royal Wedding?

Airing at four in the morning my time, I will be watching.

and I will be eating cake.

for breakfast, even.

Lemon Elderflower Layer Cake on light green cake stand; one slice cut from it showing inside layers, slice on plate in front of cake stand

Vegan Layer Cake

The Royal Wedding Cake is to be a Lemon Elderflower Cake.

The strange fact about the cake? It likely won’t be enjoyed as part of the wedding menu. Following tradition of cake gifting, it seems. William and Kate’s cake was served as breakfast, though – so I can enjoy my Vegan Lemon Elderflower Cake for breakfast while watching the wedding!

Speaking of William and Kate’s Royal Wedding, remember when I made the Chocolate Biscuit Cake for William and Kate’s wedding viewing?

We enjoyed it for an early morning breakfast back then, too.

overhead view of full Lemon Elderflower Layer Cake on a light green cake stand; cake garnished with pink edible dried flowers and yellow curled lemon peel

Vegan Lemon Cake

This cake? I love it.

As soon as I first heard that Harry and Meghan were also veering a bit from tradition – forgoing the fruit cake for this light and springlike flavor?

I had to make one myself.

I am so SO happy I did – this is brunch perfect.

This will work for Mother’s Day, girls night in, summer birthday celebrations, and every warm weather brunch I host from now until infinity.

single slice of Lemon Elderflower Layer Cake, garnished with yellow lemon peel curls and pink edible dried flowers

 

single bite of Lemon Elderflower Layer Cake on a fork: white frosting, yellow lemon peel curl, pink edible dried flower

so, cake for breakfast? a super early breakfast?

 

 

 

 

5.0 from 11 reviews
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Lemon Elderflower Layer Cake
Author: 
Recipe type: Dessert
Serves: 1 layer cake
 
dairy, egg, and gluten free, vegan
Ingredients
  • (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
Instructions
  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.

 

 

5.0 from 11 reviews
Save Print
Lemon Elderflower Layer Cake
Author: 
Recipe type: Dessert
 
dairy, egg, and gluten free, vegan
Ingredients
  • 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
Instructions
  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.

 

 

 

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about Kristina:

spabettieKristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.

 

 

 

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

 

 

 

 

Comments

  2. Jenna says

    May 18, 2018 at 8:00 am

    I made this for mothers day, and will make it again this afternoon!! big wedding party late tonight (viewing party) and I will have this cake and your biscuit cake too. when I made it the first time, I used a sheet pan and then cut in half for a tall square. (I haven’t made a layer cake before, I hope today’s effort looks half as good as yours!) thank you for contributing to the fun of our weekend 🙂

    Reply

    • Kristina Sloggett says

      May 21, 2018 at 11:18 am

      SO HAPPY you liked it enough to make twice, Jenna!! YAY! the fact that this was part of both celebrations? you really did make my day. thank YOU.

      Reply

  3. Rickee says

    May 17, 2018 at 1:22 pm

    SO beautiful and subtle. I tried this out last weekend for my mom and day and they loved it. Although it didn;t look as divine as yours, the taste was still something out of the world. Now I am going to check what went wrong with the looks and prepare it again when they come back to stay with me for a month. And I;m going to check out more of your blog when they do. Excited!!!!

    Reply

  4. Amanda says

    May 10, 2018 at 4:05 am

    This cake is absolutely beautiful! I love the combo of the lemon peel with the flowers. It is as perfect as the light floral and tart lemony combination for the cake.

    Reply

  5. Leslie says

    May 10, 2018 at 3:25 am

    This cake is so beautiful! I’ve not had elderflower cordial, but it sounds delicious. I’ll have to try this recipe for the next brunch I attend.

    Reply

  6. Andrea says

    May 9, 2018 at 5:36 am

    my mom would love this, i should make this for her when i go visit her later on this month. i wont be with her for mothers day but i am sure she will love this.

    Reply

    • Kristina Sloggett says

      May 21, 2018 at 11:16 am

      thank you! layer cakes are extremely difficult for me to orchestrate, so I am happy when I hear this kind of feedback! I was happy with the result… 🙂

      Reply

  8. Alisa says

    May 8, 2018 at 6:29 pm

    You are just too much fun! First off, this stunning cake is definitely fit for a princess. It looks amazing! Second, I love that you get up at 4am to eat cake and watch the weddings – I’ve got a good friend who would LOVE to be right there with you. Me, I’m too lazy … but I’ll take a leftover slice of cake when I get up 🙂

    Reply

    • Kristina Sloggett says

      May 21, 2018 at 11:15 am

      hee – I wasn’t awake for it, ha! we had too many things going on this weekend for me to justify THE NAP that would have been necessary, so I watched when I woke up… 😉

      Reply

  9. Sarah says

    May 8, 2018 at 6:27 pm

    Kristina this cake has me speachless! So beautiful and the flavors sound amazing. I wish I had time to whip one up with my girls for Mother’s Day.
    If I have another sleepless night tonight or tomorrow I might just end up whipping it up for my parents and family here for my grandmother’s funeral.

    Reply

    • Kristina Sloggett says

      May 21, 2018 at 11:14 am

      I have had several people tell me they made this for mothers day, and one made it a second time for the wedding, ha! if you do make it, enjoy!! 🙂

      Reply

  15. Dianne says

    May 7, 2018 at 6:34 am

    Cake for breakfast sounds like a great reason to wake up early to me! This looks almost too pretty to eat!

    Reply

    • Kristina Sloggett says

      May 7, 2018 at 5:29 am

      THANK YOU. I thought the same, but I had already tasted the frosting, so… yep, almost.

      Reply

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