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Strawberry & Elderflower Cake
Updated: Jul 16
Sweet, rich and fragrant with subtle caramel notes. This cake is topped with a layer of strawberry jam, vegan cream and fresh strawberries.... it could not be more perfect for this season.
It is the beginning of strawberry season in the UK and the first elderflower blossoms are make their appearance everywhere. It is a great time to make this cake.
THE SPONGE CAKE
The flavours of the cake come from the following ingredients
COCONUT SUGAR which gives it a subtle caramel flavour and its rich golden colour.
ELDERFLOWER CORDIAL for the floral and fragrant sweetness
LIME JUICE & ZEST for freshness
Other ingredients:
PLAIN FLOUR
CASTOR SUGAR
BAKING POWDER
RAPESEED or SUNFLOWER OIL
WATER
& SALT
THE LAYERS
The sponge cake is finished with a layer of strawberry jam, followed by a vegan cream and chopped fresh strawberries.
Make sure to use a good quality strawberry jam.
ALTERNATIVES
Replace the vegan whipped cream with a thick vegan Greek-style vanilla yoghurt.
If you don't have elderflower cordial, you can replace the elderflower cordial with almond milk/water or more lime juice in the cake. Simply skip the step where it suggests to drizzle the warm cake with the elderflower cordial.
Cherries or Raspberries are a great option to use if you don't have fresh strawberries.
Turn this into a layer cake by slicing the cake in half and adding a layer of jam/cream/fresh strawberries between the layers.
NOTE!
This recipe is for a small 15cm cake tin. For a larger cake you can use 1 and half times the recipe or double the recipe depending on the size you want.
DOES IT KEEP?
Yes, keep it in an airtight container in the fridge for 3 - 4 days. It tastes even better on the second day.
OTHER CAKE RECIPES YOU MIGHT LIKE
OTHER STRAWBERRY RECIPES TO TRY
STRAWBERRY & ELDERFLOWER CAKE
Sweet, rich and fragrant with subtle caramel notes. This cake is topped with a layer of strawberry jam, vegan cream and fresh strawberries.... it could not be more perfect for this season.
Makes: 1 x 15cm cake
Serves: 6 - 8
INGREDIENTS
FOR THE CAKE
125 g plain white flour
40g coconut sugar
30g castor sugar
2 tsp baking powder
15ml lime juice
10ml elderflower cordial
zest from 1 lime
40ml oil, rapeseed or sunflower oil
90ml water
pinch of salt
TO FINISH
3 - 4 tbsp good quality strawberry jam
vegan whip-able cream or homemade cashew cream
about 150g fresh strawberries, halved or quartered, or to your liking
2 - 3 tbsp elderflower cordial (optional)
INSTRUCTIONS
Preheat the oven to 180C and prepare a 15cm diameter cake tin.
Mix the lime juice and zest, elderflower cordial, oil, water, coconut and castor sugar and mix until well combined.
Next, add the salt and sift in the flour and baking powder. Mix with a wooden or silicon spoon until well incorporated, but do not overmix.
Transfer the batter into your prepared cake tin.
Bake for 20 - 25 minutes, or until cooked (if a cooking needle comes out clean)
Remove the cake from the oven and let it sit for about 10 minutes before drizzling the top with the elderflower cordial (optional).
Let the cake cool for another 10 -15 minutes in the baking tin before carefully removing and transferring onto a cooling rack.
Once cooled completely, spread the top with strawberry jam, followed by the vegan whipped cream and top with the fresh strawberries. TIP! If the strawberry jam is too thick to spread I suggest heating it up in the microwave for a few seconds to make it more spreadable.
Have you made this?
If you have, I would love to see your creations on Instagram.
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