This is a healthy Lemon and Elderflower Cake Recipe, the perfect free from alternative to the royal wedding cake! Combining oat flour, maple syrup, aqauafaba, lemon and elderflower to make a gluten free, sugar free, vegan , royal wedding alternative. Iced with vanilla coconut collab yogurt and topped with; lemon zest, passion fruit, and raspberry, this cake is nourishing and delicious, meaning that no one has to miss out on the royal wedding weekend.
Healthy Lemon and Elderflower Cake Recipe (GF,VG) Royal Wedding
This lemon and elderflower cake recipe, is the perfect recipe to make for your royal wedding party, or just a summer get together. Being healthy, vegan and gluten free, you dont have to miss out because of dietary requirements!
The Lemon and Elderflower Cake Recipe
- 350 g Oat Flour
- 1 Zest Lemon
- 150 g Aquafaba (chickpea water)
- 1/4 cup Lemon Juice
- 30 ml Elderflower Cordial
- 1/2 tbsp Baking Powder
- 1 tbsp Apple Cider Vinegar
- 4 tbsp Maple Syrup
- 3 tbsp Coconut Collab Yoghurt
- 1 pot Coconut Collab Vanilla Yogurt
- 100 g Icing Sugar (Optional for a sweet option)
- 2 tbsp Passionfruit
- 1 Handful Raspberries
To Make The Lemon Cake
Pre Heat your oven to 180c.
Blend 350g Oats in a Blender I use the Froothie vac 2.
Add the Zest 1 Lemon, 1/2 tbsp baking powder,
In another bowl add the juice 1 large lemon, 30ml elderflower cordial, 1 tbsp apple cider vinegar, 3 tbsp coconut yoghurt, 4 tbsp maple syrup.
Whisk your aqaufaba for approximately 3 minutes, ensuring it is doubled in size, white and fluffy.
Add you wet ingredients to the dry, and whisk until light and fluffy.
Pour your Lemon and Elderflower mix to two cake tins and bake for 20 minutes.
Remove and allow to cool.
To make the Lemon icing
Whisk up your vanilla yogurt (With the powdered sugar if you arent looking for a sugar free option) until light.
Layer onto the cake, in the center and on top, along with a table spoon passion fruit, and top with respberries.